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Give traditional barbecue sauce the summer treatment with this recipe for peach bbq sauce! With basic ingredients and 45 minutes you can make perfectly sweet and tangy homemade southern bbq sauce with fresh or frozen peaches. Use this delicious versatile sauce to grill meats, glaze ribs, spread on sandwiches, or use it as a salad dressing!
Featured comment: I hardly ever grill, but the look and sound of the peach and sriracha sauce sounded phenomenal so I decided to try. WOW. So very good with ribs and chicken thighs!” – Amanda
Updated: This recipe was originally published in May 2016. I made updates to the article below to include more information about making fruity bbq sauce with peaches at home.
Table of Contents
About this recipe for peach bbq sauce
Meet your new favorite summer sauce, friends! Made from a blend of plump peaches, onions, sriracha, and apple cider vinegar, along with barbecue sauce classics, like brown sugar, Worcestershire, and ketchup, this peach sauce is the perfect mixture of sweet, savory, spicy, and tangy flavors.
Use this versatile condiment to marinate meats, slather it on meatloaf, use it as a dip for crudité, spread it on sandwiches and wraps, or thin it out and use it as a salad dressing. Regardless of how you use it, this homemade peach BBQ sauce will become your favorite summer sauce.
Best of all, this simple recipe for southern peach bbq sauce comes together with basic kitchen ingredients and minimal prep in under 45 minutes!
Why you’ll love this barbecue recipe
- Tested and perfected recipe: The recipe for this barbecue sauce has been tested and perfected since 2016.
- Simple and Easy: You can make the best peach BBQ sauce right at home with easy-to-find ingredients and this simple, straight-forward recipe.
- Best Flavor: With a combination of sweet ripe peaches, savory aromatics, and a touch of hot sauce, this homemade southern peach barbecue sauce is beyond delicious!
- Versatile: This yummy peach sauce is the ideal way to infuse fresh, fruity flavor into any proteins and veggies! I especially love this sauce on pork and chicken.
Ingredients for peach barbecue sauce
- Peaches: If you have access, I recommend using fresh peaches in this BBQ sauce; however, frozen works too. Just make sure you use peeled peach slices and be sure to thaw and roughly chop them prior to using them in this recipe..
- Lemon Juice: Fresh is best; however, the stuff in a bottle will work in a pinch.
- Oil: Any neutral cooking oil, such as canola, will do.
- Onion: I recommend a sweet Vidalia onion – peeled and medium dice; however, a yellow onion is fine.
- Aromatics: A combination of peeled ginger, grated, and peeled and minced garlic cloves lend flavor.
- Brown Sugar: I prefer rich dark brown sugar for sweetness, but light brown sugar will work as well.
- Substitution: Honey and agave also work in a pinch.
- Vinegar: A couple tablespoons of apple cider vinegar lend tangy flavor.
- Stock: You’ll want to use unsalted or low-sodium beef stock to thin the barbecue sauce.
- Substitution: Beef broth, chicken stock, chicken broth, water, and liquor (bourbon or whiskey!) all work well as a substitute.
- Worcestershire Sauce: Just a few splashes provide those classic sour, sweet, spicy flavors.
- Ketchup: I prefer to use all natural but use what you love.
- Tomato Paste: For deeply caramelized tomato flavor
- Hot Sauce: I prefer sriracha hot sauce here. However, your favorite hot sauce will work too.
Variations
- Peach Bourbon BBQ Sauce – Swap out the stock (broth / water) for your favorite brand of bourbon and use the liquor to deglaze the pan.
- Chipotle Peach BBQ Sauce – If you love the smoky heat of chipotles in adobo, feel free chop one up and add it to the pan when you add the tomato paste.
- Jalapeño Peach BBQ Sauce – Looking for a spicier barbecue sauce? Chop up a jalapeno chili pepper and add it to the pot when you sweat the onions.
How do I make barbecue sauce with fresh peaches?
This peach sauce is fuss-free and comes together in under 45 minutes. Here’s how:
- Prep the Peaches: Place the peaches on a clean work surface. Then, cut the peaches in half, remove the stone pits, and roughly chop the fruit into medium chunks. Transfer the peaches a medium bowl. Then, drizzle the lemon juice all over the peaches and toss to coat. Finally, set the bowl of peaches aside.
- Start Barbecue Sauce: Heat oil in a large saucepan over medium to medium-low heat. Add the onions and season with salt and pepper. Sweat the onions, stirring often, until translucent, about 4-6 minutes. Add the garlic and ginger to the pan and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until the paste is caramelized, about 2 minutes.
- Simmer: Add the vinegar and stock (or water), and deglaze the pan, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Then stir in the chopped peaches, followed by the sugar. Season with a pinch of salt and pepper. Stir to combine, then increase the heat to high to bring the ingredients to a boil. Immediately reduce the heat to maintain a rapid simmer. Simmer, stirring occasionally, until the peaches are tender, about 18-22 minutes.
- Add the remaining BBQ ingredients: Add the Worcestershire sauce, ketchup, and sriracha to the pot. Stir to combine. Continue to simmer, stirring occasionally, for an additional 5-10 minutes, or until the peaches are very tender and sauce is thickened. Turn the heat off under the pot.
- Puree: Use an immersion blender to puree the peach barbecue sauce, or carefully transfer the bbq sauce to a high-powered blender and puree. Taste the sauce and adjust for seasoning and consistency.
- Use or Store: Serve southern peach bbq immediately with your grilled protein favorites, or store in an airtight container in the fridge to use later.
Tips for the best homemade peach bbq
Follow the simple tips below to ensure your homemade fruity barbecue sauce turns out perfect!
- Fresh Fruit: Use fresh ripe peaches in this barbecue recipe. Ripe peaches will lend more flavor to your sauce.
- Reduce Sauce to Your Liking: Making BBQ sauce at home is a relatively simple process and there’s plenty of room for customizations. I recommend you cook the barbecue sauce on the stove-top until it’s thick, syrupy, and coats the back of a spoon. However, you can cook it shorter for a thinner sauce, and longer for a thicker sauce.
- Flavor the BBQ Sauce to Taste: This peach barbecue sauce recipe, as written, is wonderfully delicious. HOWEVER, I always recommend you season food to YOUR taste. Add a splash of fresh lemon juice, lime juice, or more vinegar to brighten up the flavors. Add salt and pepper for overall seasoning, or sugar for a sweeter sauce, add more hot sauce for spice, etc.
FAQ: Frequently Asked Questions
Can I make this barbecue peach sauce vegetarian or vegan?
Absolutely! Simply replace the animal products and bi-products with your favorite substitutions to make this barbecue sauce vegetarian and vegan-friendly,
How do I add heat to BBQ sauce?
There are a few different ways you can spice up barbecue sauces. This southern peach bbq sauce uses sriracha hot sauce for heat, so if you prefer a spicy BBQ sauce, simply use more sriracha. Alternatively, you can add other fiery seasonings, such as cayenne pepper, chipotle chili powder, or red pepper flakes. Or, you can add other spicy flavoring ingredients, like habanero peppers or chipotles in adobo.
Serving bbq peach sauce
- Spicy peach barbecue sauce is the perfect sauce to accompany any and all grilled food favorites, from chicken breasts and kebobs to pork or fish fillets, seafood, and more.
- You can also use this peach sauce as a marinade or glaze for spare ribs, baby back ribs (seen here), pork chops, chicken wings, meatballs, and more.
- Use it as a dipping sauce with French fries, tater tots, chicken strips, and potato wedges.
- Or drizzle it over your seasonal roasted veggies for a healthy side.
- Try it as a spread on your favorite wraps, sandwiches, and flatbreads. I especially love this peach bbq sauce with pulled pork or pulled chicken.
- Swap out traditional pizza sauce or marinara sauce on pizza dough for fruity peach sauce. This barbecue sauce pairs particularly well with Hawaiian pizzas, pineapple pizzas and ham pizzas.
Storing barbecue sauce recipe leftovers
Allow the southern barbecue sauce with peaches to cool completely to room temperature before storing in an airtight container or storage jars. Homemade peach barbecue sauce will last for up to 1 week in the fridge. Alternatively, you can store the BBQ sauce made from fresh fruit in the freezer for up to 3 months. If you like to meal prep, this sauce is perfect for making a big batch.
If you’ve got fresh peaches lying around, you’ve got to try this homemade peach BBQ sauce. With just a few ingredients you can make the best barbecue sauce and celebrate the summer season in a delicious culinary style!
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How to make Southern Peach BBQ recipe👇
Peach Barbecue Sauce
Equipment
- 1 Medium Bowl (for tossing peaches with lemon juice)
- 1 Saucepan (for cooking the barbecue sauce)
- 1 Immersion Blender OR High-Powered Blender (for pureeing the BBQ sauce)
Ingredients
- 14-16 ounces Peeled Peaches (about 3-4) (SEE NOTES)
- 1 small Lemon – juiced (about 2 TBS)
- 1 TBS Neutral Oil (like canola or vegetable oil)
- ½ small Sweet Onion – peeled & medium dice (about ¾ cup)
- 2 cloves Garlic – peeled & minced
- 1 ½ tsp Fresh Ginger – peeled & grated
- 2 tsp Tomato Paste
- 3 TBS Apple Cider Vinegar
- 2 TBS Broth - Stock, OR Water (SEE NOTES)
- 6 TBS Dark Brown Sugar – packed
- 2 TBS Worcestershire Sauce
- 2 TBS Ketchup
- 1 TBS Sriracha Hot Sauce – or more to taste (sub: your favorite hot sauce)
- To taste Kosher Salt and Ground Black Pepper
Instructions
- Chop Peaches: Cut the peaches in half and remove the stone pits and roughly chop the peaches into medium chunks. Transfer the peaches to a medium bowl. Drizzle the lemon juice all over the peaches and toss to coat. Finally, set the bowl of peaches aside.
- Start Barbecue Sauce: Heat oil in a large saucepan over medium-low to medium heat. Add the onions and season with salt and pepper. Sweat the onions, stirring often, until translucent, about 4-6 minutes. Add the garlic and ginger to the pan and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until the paste is caramelized, about 2 minutes.
- Deglaze Pan and Add Peaches + Sugar: Add the vinegar and stock (or water) and deglaze the pan, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Then stir in the chopped peaches, followed by the sugar. Season with a pinch of salt and pepper.
- Simmer: Stir to combine, then increase the heat to high to bring the ingredients to a boil. Immediately reduce the heat to maintain a rapid simmer. Simmer, stirring occasionally, until the peaches are tender, about 18-22 minutes.
- Add the remaining BBQ ingredients: Add the Worcestershire sauce, ketchup, and sriracha to the pot. Stir to combine. Continue to simmer, stirring occasionally, for an additional 5-10 minutes, or until the peaches are very tender and the barbecue sauce is thickened. Turn the heat off under the pot.
- Puree: Use an immersion blender to puree the peach barbecue sauce, or carefully transfer the bbq sauce to a high-powered blender and puree. Taste the sauce and adjust for seasoning and consistency.
- Use or Store: Serve immediately with your grilled protein favorites, or store in an airtight container in the fridge to use later.
Notes
- Peaches: You can substitute ¾ pound frozen peeled peaches for the fresh ones – just thaw them first.
- Peeling Peaches: You can peel fresh peaches using a vegetable peeler or a pot of boiling water and paring knife. See this article How to Peel Peaches for the step-by-step photos and detailed instructions.
- Broth, Stock, or Water: You can use whatever you have on hand to thin out the barbecue sauce. I typically use beef stock if I’m making this sauce for ribs or pork, and chicken stock if I’m going to use this barbecue sauce on chicken and veggies. However, water works too!
- Peach BBQ Sauce stores well for up to 3 days in an airtight.
Nutrition
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T Case
Just curious could peach preserves be used instead of frozen or fresh
Cheyanne Bany
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!
Cheyanne Bany
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.
judy
could find note section of the peach sirrachi recipe for the ribs – how many cups of frozen peaches please?
thank you
Cheyanne Bany
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!
marcie
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!
Kathy @ Beyond the Chicken Coop
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.
Kevin | Keviniscooking
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.
Ashley@CookNourishBliss
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! 😉
Christin@SpicySouthernKitchen
The combination of peach and sriracha sounds so amazing in a bbq sauce!
karrie @ Tasty Ever After
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 😉
Ashley | The Recipe Rebel
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!
Manali @ CookWithManali
good to know you are feeling better!! I am loving the sound of peach and sriracha together!
Stacey @ The Sugar Coated Cotted
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.
Jennifer @ Seasons and Suppers
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!
Kate @ Framed Cooks
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
Dannii @ Hungry Healthy Happy
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!
Beeta @ Mon Petit Four
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 😀
Kathleen | Hapa Nom Nom
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!
Kat
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!
Cheyanne Bany
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!
Ben Maclain
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!
Cailee
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!
Harriet Emily
Wowowowow peach and sriracha sounds like such an incredible flavour combination! You make the most amazing recipes Cheyanne! Yum! Pinned <3
Sue
Omg I pinned this recipe and totally forgot about it. Finally got around to making it and this is the most delicious barbecue sauce ever!!
Cathy | whatshouldimakefor.com
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!
David @ Spiced
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
Geraldine | Green Valley Kitchen
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.
mira
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!
Shashi @ RunninSrilankan
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
Nicole @ Young, Broke and Hungry
Yay! For grilling season and these delicious looking ribs!
Demeter | Beaming Baker
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
annie@ciaochowbambina
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
Amanda
I hardly ever grill, but the look and sound of the peach and sriracha sauce sounded phenomenal so I decided to try. WOW. So very good with ribs and chicken thighs!
Rachelle @ Beer Girl Cooks
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!
allie @ Through Her Looking Glass
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
Mary Ann | The Beach House Kitchen
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!
Cheyanne Bany
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!!
Angie@Angie’s Recipes
These look so juicy and tempting…even though I am not really fancy for red meat.
Cheyanne Bany
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!
Liz @ Floating Kitchen
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!
Cheyanne Bany
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!
Alice @ Hip Foodie Mom
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!
Cheyanne Bany
Thank you so much for the comment love, Alice!! Cheers, girlfriend!
Dawn @ Girl Heart Food
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
Cheyanne Bany
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
Gayle @ Pumpkin ‘N Spice
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!
Cheyanne Bany
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! 😉
Vivian | stayaliveandcooking
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?
Cheyanne Bany
Lol! Thanks so much for the kind comment, Vivian! You are always so sweet! I hope you have a fabulous day, girlfriend!
Mir
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.
Cheyanne Bany
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!
Kathryn @ Family Food on the Table
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!
Cheyanne Bany
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!
Shelby @ Go Eat and Repeat
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!
Cheyanne Bany
Thank you, Shelby! If I could send you some through the screen, I would!
Marsha | Marsha’s Baking Addiction
Oh my, does this look good or what? The ribs look so succulent, and that glaze is making my mouth water!
Cheyanne Bany
Thank you Marsha!
Bobbie
What a great idea for father’s day…. Can we use a gas bbq? Thank you Cheyenne
Cheyanne Bany
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!