Baby back ribs on a charcoal grill slathered with a sweet and spicy peach-sriracha BBQ sauce turn out melt-in-your-mouth tender every time. These Grilled Baby Back Ribs are finger lickin’ good and crazy addictive!
These Peach Sriracha BBQ Baby Back Ribs are pork-tastically delicious, friends, and they absolutely need to be a part of your summer grilling menu. Learn how to grill ribs on charcoal in under 2 hours!
Hi, friends! I hope you’re ready to get your grill-on! I don’t know about you, but the words ‘charcoal grill’ immediately invoke images of ribs. Extra tender baby back ribs to be exact. And, that’s exactly what we are making today – tender ribs kicked up a million notches with the best peach BBQ sauce to ever exist. Let’s go!
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About baby back ribs on charcoal grill
These ribs are savory, slightly sticky, full of flavor, and fall off the bone tender. The peach-sriracha BBQ sauce is sweet, spicy, a smidgen smoky, and smooth with undertones of fruity peach flavor.
Tender baby back ribs on a charcoal grill, cooked to perfection and slathered with peach-sriracha BBQ sauce = bodacious BBQ baby back heaven.
Lip-smacking, finger-licking deliciousness going on here, people. Napkins need not apply.
Aside from the quality, the secret to juicy, meaty, charcoal grilled ribs is aluminum foil. I know that sounds weird, but trust me. An aluminum foil “steam bath” helps the ribs retain their moisture — and cuts hours from the grilling process. I don’t know about you, but I’m all about instant gratification.
You must be wondering about the charcoal grilled flavor. Well, that comes after the “steam” grill. Once the ribs are cooked, you remove the foil, generously slather them with Peach-Sriracha BBQ sauce, and throw them on the grill. The charcoal flavor imparts into the ribs, and the bbq sauce gets deliciously caramelized.
The end result is ribs that are epically flavorful and tender. Aka, Peach Sriracha BBQ Baby Back Ribs that are magically delicious… and will totally have you singing “I want my baby back, baby back, baby back…” on repeat.
Why you’ll love this grilled ribs recipe
- Tender, juicy meat! Seriously melt-in-your-mouth delicious.
- Ready in 2 hours! No more waiting around all day, thanks to an easy shortcut.
- Spicy fruit flavor! Enhance a simple, homemade BBQ sauce with fresh peaches and Sriracha.
- Plenty for guests! Grill up two racks of ribs, or double the amounts for a cookout.
Spare ribs vs. baby back
Spare ribs are monstrous slabs from the lower rib cage that have more fat and marbling than other cuts, making them particularly rich and flavorful. A good portion of the meat is found between the ribs instead of on the surface, and this cut is generally less expensive than the popular baby back ribs.
You may also find these labeled as St. Louis or Kansas City cut, which is simply trimmed spare ribs.
Baby back ribs, on the other hand, come from the upper rib cage and are connected to the backbone. These are shorter than spare ribs, which is where the name “baby” comes from, and one side will always be curved and tapered towards the end. Because of their smaller size, they cook quite a bit faster as well.
So, in the debate of spare ribs vs. baby back, it all comes down to personal preference and what is available at your local butcher!
Ingredients needed for Peach Sriracha BBQ Ribs
Both the dry rub and the Peach Sriracha BBQ Sauce are homemade, so you can find a full list of ingredients, measurements, and instructions in the recipe card at the bottom of the post. Aside from those, all you need are a couple of slabs of baby back ribs on a charcoal grill to get cookin’!
- Baby Back Ribs: This recipe is for two slabs of ribs, which may vary by length and weight. In this case, I say bigger is better!
- Dry Rub: Mix together a simple blend of brown sugar, smoked paprika, garlic and onion powder, cayenne, chili powder, and salt. Be sure to use dark brown sugar for its deep, molasses flavor.
- Fresh Peaches: You’ll need to poach about a pound of peaches before starting the barbecue sauce. This makes removing the peel easier without losing any of that sweet fruit. Alternatively, you can substitute 3/4 pound of frozen peach slices, but they should be defrosted first.
- Homemade BBQ Sauce: Here’s where the magic happens! Obviously, there’s Sriracha in Peach Sriracha BBQ sauce, but fresh ginger and garlic as some extra savory heat. There’s the classic base of Worcestershire, ketchup and tomato paste, brown sugar, and apple cider vinegar as well. Combine that with the poached peaches and a few other ingredients for one lip-smackin’ addition to your grilled ribs!
How to grill ribs on charcoal
- Prepare the Ribs: Rinse ribs in cool water to remove any film from the packaging. Remove the membrane from the underside of the ribs – insert a butter knife under the membrane, and using your fingers, tear/peel the membrane from the ribs and discard. Trim any excess fat from both sides of the ribs.
- Apply the Rub: Coat the ribs with a thin layer of water and generously apply rub to both sides of the ribs. Triple wrap the ribs in aluminum foil tightly to prevent leakage, being careful not to puncture the foil.
- Prepare the Grill: Put about half a chimney of unlit coals and top with another half a chimney of fully lit coals in your grill. Heat grill to 300 degrees F.
- Grill: Put the aluminum-wrapped ribs on the grill, directly over heat, with the meaty side facing up. Grill for 1 ½ hours. Remove foil and discard. Test ribs for doneness using the “bend test.” Pick up a slab with tongs and bounce it gently — if the surface cracks, the ribs are done.
- Apply BBQ Sauce: Return ribs to grill, meaty side down, and use a brush to generously apply BBQ sauce to the top of the ribs. Grill for 5 minutes. Flip ribs over (so the meaty side is facing up) and continue to grill for 5-10 minutes, generously brushing with BBQ sauce.
- Remove ribs from the grill and serve with additional BBQ sauce.
Tips for the best grilled baby back ribs:
- Remove the membrane. I highly recommend this step. Lots of people will say it’s optional, but if you ask me, it shouldn’t be. I mean, it only takes about 2 minutes! To remove the membrane from the bones, simply take a knife and insert it slightly between the bone and membrane to create a pocket or “tab” to pull on. Then, use your fingers to pull the membrane from the bone. Most of the time it will come off in one clean pull.
- Use the rub liberally. The rub spice mixture is enough for exactly 2 racks of baby back ribs. Be generous and really sprinkle/massage it on.
- Handle foil carefully. When you wrap the ribs in aluminum, be careful not to puncture the foil. Wrap the ribs with 2 to 3 sheets to prevent leakage and to help the “steaming” process.
- Swap fresh peaches for frozen. If you don’t have access to fresh peaches, or you don’t want to go through the hassle of poaching and peeling them, you can substitute frozen, defrosted, sliced peaches. I included the measure for frozen peaches in the notes section of the recipe. But, be aware that fresh peaches will produce a more fruit-forward BBQ sauce.
Frequently Asked Questions
How do you know when ribs are done?
With the bend test! Pick up a slab with tongs and bounce it gently — if the surface cracks, the ribs are done. Avoid testing for doneness with a meat thermometer as the bones will affect the temperature reading.
What type of ribs are the best?
Baby back ribs are certainly the most popular, likely because they are the leanest and tender. When comparing spare ribs vs. baby back ribs, the latter is also a bit easier to eat. That’s because the meat is located on top of the bones instead of between them.
It all comes down to personal preference, but grilled baby back ribs are certainly a favorite around here!
How long does it take to grill ribs on charcoal grill?
You can make perfectly cooked baby back ribs on a charcoal grill in under 2 hours by starting with a “steam bath.”
By wrapping the spice-rubbed ribs in a few sheets of aluminum foil and placing them indirectly over the heat, you are essentially steaming the ribs. This allows the ribs to become tender and retain their moisture while cutting hours off of the cooking time.
Serving suggestions
No summer BBQ is complete without the sides! These Peach Sriracha BBQ Grilled Baby Back Ribs go with basically any type of summer side you can think of!
In case you need a few delicious ideas to round out your meal, I always serve these ribs with these Easy Bacon Bourbon Baked Beans and plenty of Sweet Jalapeno Coleslaw! However, pasta salads, light summer salads, corn, and grilled veggies are always great options!
And if you are looking for even more meat for your summer soiree, you should totally check out this bodacious beef brisket and easy-peasy pulled pork!!
Storing leftover grilled ribs
If you somehow manage to have any grilled ribs left, allow them to cool before wrapping tightly in foil or placing them in a shallow, airtight container. They will keep in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
The best way to reheat leftover baby back ribs is in the oven. Let them rest on the counter, unwrapped, for about 30 minutes, so they come to room temperature. Slather with more barbecue sauce, then re-wrap in aluminum foil and bake the packet for about 30 minutes at 225 degrees F, or until warmed through.
Trust me, you’re going to love and devour these melt-in-your-mouth, meaty Peach Sriracha BBQ Baby Back Ribs on your charcoal grill.
Until Thursday, friends, cheers! To outdoor summer grilling!
Cheyanne
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More easy grilled recipes:
- Strawberry BBQ Baby Back Ribs
- Grilled Scallops with Avocado Corn Salsa
- Southwest Buttermilk Grilled Chicken
- Grilled Mojo Salmon Tostada Platter
How to make Peach Sriracha BBQ Baby Back Ribs recipe👇
Peach Sriracha BBQ Baby Back Ribs on Charcoal Grill
Ingredients
- BBQ Sauce: (Yield: 1 ½ cups)
- 1 Pound Peaches *
- 1 TBS Lemon Juice
- 1 ½ tsp Canola Oil
- ½ small Sweet Onion – diced (about ½ cup)
- 2 Cloves Garlic – minced
- 1 ½ tsp Fresh Ginger – grated
- 6 TBS Dark Brown Sugar , packed
- 2 1/2 TBS Apple Cider Vinegar
- 2 TBS Beef Stock (can substitute water)
- 2 TBS Worcestershire
- 2 TBS Ketchup
- 1 ½ tsp Tomato Paste
- 1 TBS Sriracha , or more to taste
- ¼ tsp Kosher Salt
- Ribs:
- 2 Slabs Baby Back Ribs
- ¼ tsp Kosher Salt per Pound of Ribs
- Dry Rub:
- ¾ Cup Dark Brown Sugar , packed
- 2 TBS Kosher Salt
- 2 TBS Smoked Paprika
- 1 TBS Garlic Powder
- 2 tsp Chili Powder
- 1 tsp Cayenne
- 1 tsp Onion Powder
Instructions
- Prepare the Peaches: Bring water to a boil in a large sauce pot. Cut an “x” in the bottom of the peaches and add to water. Cook for 60 seconds* and use a slotted spoon to immediately transfer peaches to a bowl of ice water to prevent from cooking further. Let cool. Peel and halve the peaches then remove pits. Roughly chop the peaches and place them in a large nonreactive bowl. Add lemon juice and stir to coat. Set aside.
- Make the BBQ Sauce: Heat oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 8-10 minutes. Add the garlic and ginger. Cook until fragrant, about 1 minute. Stir in the peaches, sugar, vinegar and stock. Bring to a boil over high heat and immediately reduce heat to medium-low. Simmer, stirring occasionally, until the peaches are tender, about 25-30 minutes. Add remaining BBQ sauce ingredients and continue to simmer, stirring occasionally, for an additional 10 minutes. Let cool slightly. Use an immersion blender, or transfer to a blender, and puree. Taste and adjust for seasoning and spice, adding more sriracha if desired. Let cool and store in the refrigerator, covered, until ready to use.
- Meanwhile, Prepare the Ribs: Rinse ribs in cool water to remove any film from packaging. Remove the membrane from the underside of the ribs – insert a butter knife under the membrane, and using your fingers, tear/peel membrane from ribs and discard. Trim any excess fat from both sides of ribs.
- Apply the Rub: In a small bowl mix together all ingredients for dry rub. Coat the ribs with a thin layer of water and generously apply rub to both sides of ribs. Triple wrap the ribs in aluminum foil tightly to prevent leakage, being careful not to puncture foil.
- Prepare the Grill: Put about half a chimney of unlit coals and top with another half a chimney of fully lit coals in your grill. Heat grill to 300 degrees F.
- Grill: Put the aluminum wrapped ribs on the grill, directly over heat with meaty side facing up. Grill for 1 ½ hours. Remove foil and discard. Test ribs for doneness, using the “bend test”. Pick up a slab with tongs and bounce it gently, if the surface cracks, the ribs are done.
- Apply BBQ Sauce: Return ribs to grill, meaty side down and use a brush to generously apply BBQ sauce to top of ribs. Grill for 5 minutes. Flip ribs over (so meaty side is facing up) and continue to grill for 5-10 minutes, generously brushing with BBQ sauce.
- Remove ribs from grill and serve with additional BBQ sauce on side.
Notes
*If peaches are hard to peel after being poached in boiling water, return to water and continue to poach an additional 60 seconds, returning to ice water bath to stop cooking.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe, please link directly back to this post.
Just curious could peach preserves be used instead of frozen or fresh
Hi T Case,
I haven’t tried using preserves in this recipe, but I have used it in others and I don’t see why you couldn’t use it as a substitute. I would use the same amount of peach preserves as frozen, sliced peaches. I would also eliminate the brown sugar in the BBQ sauce, since preserves have corn syrup and is much sweeter than plain peaches. Hope you give it a try! Cheers and thank you for stopping by!
T Case, I realized the frozen peaches are in weight in the recipe. I would use 1 to 1 1/2 cups of preserves, depending on how pronounced (and sweet) you want the BBQ sauce.
could find note section of the peach sirrachi recipe for the ribs – how many cups of frozen peaches please?
thank you
Hi Judy,
So sorry about that! I completely forgot to add the notes, so thank you for pointing that out. You can use 3/4 pound of frozen, sliced peaches instead of fresh peaches. Hope you love these ribs as much as we do if you try them! Cheers and thank you for stopping by!
Glad you’re feeling better, Cheyanne, and I love that you “wo-manned” the grill for 2 years — you must be a grill master. 🙂 I love grilling, and crazily enough I’ve never EVER grilled ribs. This is the place to start — I love the sound of that sweet and spicy sauce!
I love grilling and these ribs are on my “must grill” list! Love how these come together in less time with amazing flavor! Glad you’re feeling better.
Mmmmm, I’ll take 2 racks please and a side of them beans sister! Dang! These look outrageously finger lickin’ good. Grilling BBQ time is upon us now and this sounds superb, glad you’re on the mend and feeling better.
I’m so glad you are starting to feel better!! Also, I need to get in on this peach sriracha sauce!! The ribs too but man does that sauce sound good! I also totally let the husband man the grill – especially when it gets well over 100 degrees out! 😉
The combination of peach and sriracha sounds so amazing in a bbq sauce!
So glad you are feeling better because being sick sucks butt! Loving the new charcoal grill (and we all know charcoal is the best so high five for you guys on that!). Loving these yummy ribs too. Wish I could eat them, along with those beans and that beer, BUT I’m still on this damn detox. As soon as I’m off the detox thou, I’m giving this recipe to J so he can make me some peach sriracha bbq ribs! Yeah baby 😉
OH MY WORD. The weather is just starting to warm up again here and I am SO ready for barbecue season! I’m glad you are starting to feel better (it was the new grill though, right? Let’s be real 😉 ) — summer is the worst time to be sick!
good to know you are feeling better!! I am loving the sound of peach and sriracha together!
Yay for charcoal grills, nothing like it! I love ribs (I agree that the membrane has to go!) These ribs are fabulous and making me ready for the weekend! These are wonderful peachy and spicy goodness. Take care.
So glad you are starting to feel better! These ribs though. Love the combination of peach and sriracha 🙂 A great way to break in your new grill!
I’m SO glad you are feeling better, my friend! And congrats on the new grill (new cooking stuff is the height of exciting), and WHAT A WAY to break it in! I think I have now found my Summer 2016 ribs recipe! Pinning and cheers! xoxo
Oh no you didn’t! Peach AND sriracha? They are like two of my favourite things.
Since finding out I was pregnant, I have been craving red meat a lot so I am including it back in to my diet, but making sure that when I eat it, that it is really worth it and THIS is worth it. Amazing!
I LOVE ribs but, surprisingly, I’ve never made them at home before! Now I can with this delicious recipe <3 I can't wait to try this out 😀
I’m so glad you’re feeling better, Cheyanne! And congratulations on your new grill! Charcoal is the only way to go, imho 🙂 These ribs are beyond delicious! The sweet peach pairs so perfectly with the spicy Sriracha – talk about a proverbial party in my mouth!
First off I am BEYOND obsessed with your photography. Teach me your ways oh Yoda!
And oh gosh I cannot wait to bust out my grill! Ive actually never made ribs, which makes me nervous, but this recipe is far too amazing to pass up!
Nicest comment ever, Kat! lol. 😉 You totally need to bust out your grill and try your hand at ribs!! They are SUPER easy, I promise!! Cheers, friend and thanks for the kind comment!
I’ve got a little but very embarrassing secret, Chey! We don’t have a grill. Imagine, eh? But looking at this delicious, succulent, and impeccably looking mean, I realize buying a grill is an inevitable thing. Perfection, my friend!
YUM! Yay for BBQ! I’m so excited for warm weather and using the grill! Thanks for the recipe and I hope that you are having a great day!
xoxo Cailee!
Wowowowow peach and sriracha sounds like such an incredible flavour combination! You make the most amazing recipes Cheyanne! Yum! Pinned <3
omg these have so been pinned. They look like the most delicious-looking ribs ever!!
Wow do these ribs look lip-smacking good! Loving the spicy and sweet combo and makes me jealous of your charcoal grill. This is going on my Memorial weekend must-make list! YUM!
Woah! Just woah! I will be thinking about these ribs for the rest of the day, Cheyanne! In fact, I’ll be thinking about them for the rest of the day, and then probably the rest of the night, too. And then I’ll dream about them! I grew up in South Carolina, so I love peaches in the summer…and peaches + ribs = summer flavor explosion. Thanks for sharing this deliciousness! #client
Love the thought of you sitting back and enjoying a cocktail while your hubby cooks for you, Cheyanne! Glad you’re feeling better and I love the addition to peaches to BBQ – it sounds fantastic – I’ve never made my own BBQ sauce so I’m excited to try this one.
I’m so glad you are feeling better girl! Grilling season is my favorite and I love making ribs! Can’t wait to try this recipe, the sauce sounds amazing! Great job!
Cheyanne so glad you are feeling better and WOA – loving that steaming in foil and then charcoal grilling these bad boys tip! Though that peach-sriracha BBQ sauce would have me licking my plate and fork and serving apparatus clean no matter how those ribs were cooked!
I did not know you were a line-chef who wo-manned a grill – my hats off to ya! Hope your week is off to a wonderful start! XOXO
Yay! For grilling season and these delicious looking ribs!
Hi!!!! We missed you!! I was actually pretty sad when I got here yesterday and saw that teaser. I always knew you were a tease, but… 😉
Girl, you are ALWAYS in my good graces. Especially with all of your art, ahem, I mean, food photography 😉 Btw, I was just telling Erik how I was worried about you being sick for so long. It is so not cool. Sheesh. Worrying folks and whatnot. I’m so, SO glad that you’re starting to feel better. <3
So excited about your new grill! Glad you kicked the other one to the curb and got one that'll be a great addition to the cookin' tools fam (or toys, I like to call them). 🙂 I wonder if Boy ever feels intimidated by your pro skills at the grill? 😉 Or is he just too busy tossing you food as you lounge? Haha.
Love that you made a peach sriracha bbq sauce/glaze. It looks + sounds incredible!!!
Have a great week + please keep getting better my dear. xo
Goodness! So happy the sun is out , flowers are sprouting, and these baby back ribs are in our life! You have me all sorts of excited for summer with a recipe like this! I mean – peach and sriracha? YESSSS! Glad you’re feeling better, my friend! Cheers! xo
Glad you’re feeling better! And you’re making me crazy hungry. The peach and sriracha sauce on this sounds phenomenal. Wow. I hardly ever grill. I need to change that!
I’m so glad you are feeling better and on the mend, girlfriend! Who wouldn’t be feeling fantastic with these finger-lickin’ peach sriracha ribs and a cold cocktail at the SoBourbon Country Cottage?! I definitely like the sound of a swing chair and letting the boys do all the grilling! I’m all in for that!
Yes Cheyanne – I am happy to not wo-man the grill too. We know a good thing girl. Congrats on the (second) new grill , that will be awesome for you and Boy this summer. Love what you did with these ribs. I love the sweet with the meat. (Poet: me, did you see it?) Anywho, loving these baby back ribs, so tender and juicy and delicious. We will have to try these for sure this summer, once we dust the snow off the grill. JK, sort of. We did get snow in NH yesterday, but none in my yard. Very cold though. Where is my spring? Glad you are feeling better, hope you will be 100% soon. XOXO
First, I’m sooo glad you’re finally starting to feel better Cheyanne! Yay! Now, these ribs!! OMGee they look incredibly juicy and delicious!! Smithfield ribs are the best! Loving your peach-siracha bbq sauce too (you beat me to it!)! It’s the perfect summer bbq sauce. We make ribs quite often during the summer so these are going on my list! Pinned!
Smithfield ribs are the bomb, Mary Ann! Sorry I beat you to the BBQ sauce…well you know, sorry not sorry! <3 lol. Thanks for the kind comment and pin, dear friend! Cheers!!
These look so juicy and tempting…even though I am not really fancy for red meat.
I didn’t know you didn’t fancy red meat, but thinking back on your blog posts, that makes sense!! Thanks for the comment love, Angie! Cheers!
OH MY GAWD! I’m seriously drooling on my computer. These look fantastic. And the sauce = to die for! Hooray for a new grill and grilling ALL THE THINGS! I’ve been grilling up a storm lately too. Although sounds like I need to find a man to grill for me so I can sit on the sidelines with my bourbon cocktail. Ha ha ha! XOXO!
Yahhhhhs to grilling ALL THE THINGS, Liz!! I know you have been grilling up a storm AND creatively grilling at that! Those snap peas are epic! Thanks for the comment love, sweets! XOXO
P.S. Sidelines with a bourbon cocktail is where it’s at!
So glad you are finally feeling better!!! and I was waiting for someone to bust out the grill! congrats on your new charcoal grill! Woot woot!!! just in time for summer! I LOVE these peach sriracha BBQ baby back ribs. . ribs are one of my fave things in the summer. . nothing beats it! love the flavor combo here! Winning, yo!
Thank you so much for the comment love, Alice!! Cheers, girlfriend!
Girrrrrrrl, these are awesome!! But, first I want to say so happy to hear that you are starting to feel better!! That’s the main thing. Secondly,. now that is stuck in my head on repeat allllll day long ‘I want my baby back, baby back, baby back….’ so thanks for that 😉 So, onto the food! Um, BIG YES to these ribs and super exciting that you have a new grill Yay! And, I’m with you, hubby can grill and I can sit back on the sidelines and have a beverage or two while he is working the grill. Win Win for both of us. Ok, so it’s 9am here and I have a real craving for these ribs smothered in that peach sriracha sauce. You know I love that kind of combo! And you also know what? We have a long weekend coming up here and the weather is looking good. So this recipe came just in time. Now, if you have any leftovers from making this (though, I seriously doubt it) would you please send me some? That way, I can eat that while I’m making a new batch so there’s no down time, ok? Mouth watering and it was definitely worth the wait to have this recipe. LOVE it!. Pinned, of course 🙂 xo
I’m sooo glad to be feeling better too, Dawn!! I’m so sorry to get that jingle stuck in your head! #oops! Yahhhs to hubsters manning the grill! I use to be super controlling over the grill, but now I’ve learned it’s so much better to sit and relax with a cocktail! 😉 Thanks so much for the sweet comment and pin, lady!! Cheers! xo
So glad you are finally starting to feel better! And yay for getting a new grill! Charcoal is such a great kind for the summer. And these ribs…wow! You totally had me at peach sriracha. I can only imagine the flavor of these babies. Definitely finger-lickin’ good! Ribs are one of my favorite summer meals, especially when made on the grill. Looks so perfect, Cheyanne! Pinned! Hope you have a wonderful Tuesday!
Charcoal is definitely where it’s at! Gas grills are great, but you don’t get any grilled flavor. Thank you so much for the comment love and pin, Gayle!! I hope you are having a wonderful Tuesday as well! 😉
Mmmm, this looks so good! Can I get paid for eating them, too?
You’re feeling sick but still cooking: such a true foodie you are!
All the best to you lady, feel better soon okay?
Lol! Thanks so much for the kind comment, Vivian! You are always so sweet! I hope you have a fabulous day, girlfriend!
You got paid to make amazing meat! It’s so cool to be you, Cheyanne. Especially because you definitely wo-man a grill better than anyone I’ve ever met! And those peaches…wow.
I’m so glad you’re better, too. Was getting worried there, girlfriend.
Lol!! Well, I’m not sure it’s cool to be me, I think it’s cool to be YOU with all your fabulous desserts! Thanks so much for the comment love, girlfriend!! You rock! Cheers, Mir!
So glad to hear you are starting to feel better – may the healing continue! And while I am not normally big on ribs, these look so tender and flavorful and that peach-sriracha BBQ sauce is totally my style. I’m thinking I’ve just never had ribs THIS good before and that’s the issue 😉 Hubby would adore them so I’ll just have to send him out to the grill and get these underway!! Cheers friend!
You aren’t big on ribs, Kathryn?! Oh man, I’m thinking you just haven’t had the right ribs too!! Put the hubster to work on the grill and give these a try. 😉 Thanks so much for the kind comment, friend! Cheers!
Oh my goodness now I am definitely hungry. I love the sweet and spicy combination in the sauce! I wish I could just grab some off of my screen!
Thank you, Shelby! If I could send you some through the screen, I would!
Oh my, does this look good or what? The ribs look so succulent, and that glaze is making my mouth water!
Thank you Marsha!
What a great idea for father’s day…. Can we use a gas bbq? Thank you Cheyenne
Hi Bobbie,
Great question! You can absolutely use a gas grill, just make sure you keep your temperature at 300 degrees F, and I’d suggest letting your grill preheat a little longer. Hope you try these and love them as much as we did! Let me know if you have any other questions! Cheers and thank you for stopping by!