Grilled, melt in your mouth tender ribs slathered with a sweet and spicy peach-sriracha BBQ sauce. These Peach Sriracha BBQ Baby Back Ribs are finger lickin’ good and crazy addictive!
Hi guys!! How was everyone’s weekend and how has the start of the week been treating you?
I missed you all yesterday and I’m so glad you came back for today’s post! Sorry for not warning you last week that I would be posting on a Tuesday instead of the normal Monday! I hope you guys forgive me… but, I feel like after you see the deliciousness I am sharing today, I will (hopefully) be back in your good graces.
But, before we talk food, let’s chat for a second.
I want to thank you all so much for the continual support and feel better wishes these past couple weeks! You guys are beyond awesome!
I am starting to feel much better and like I have almost shaken this flu/sinus infection. Fingers crossed. 😉
I totally forgot to tell you guys Boy and I got a new charcoal grill! Well, actually we got 2 new charcoal grills. We purchased the first one and were so excited when it was delivered to the SuBourbon Country Cottage a little over month ago. We immediately spend 30 minutes putting it half way together when we realized the entire back corner of the fire box was ripped and about to fall off the hinges.
Womp Womp. Naturally, we returned it.
We decided to go for quality over aesthetics with the second one and ordered the Weber Deluxe Charcoal Grill (Not an advertisement, just what we ordered and what we love!). Obviously that was the right call, because since we put it together we have been grilling ALL the things humanly possible.
Boy is obsessed and all he wants to do on the weekends is man the grill. #BoysAndTheirToys
If you follow this blog, you know I worked as a line chef and wo-manned the grill station for 2 years, so I am more than happy to turn the grill over to Boy. I’ll happily sit on the deck in my swing chair, cocktail in hand and bark orders from the outdoor sidelines. I’ve done my time. 😇
I don’t know about you guys, but when I hear the words ‘charcoal grill’ I immediately think ribs… followed by skewers, burgers and hot dogs.
So, when I was presented with the opportunity to work with Smithfield® and develop a recipe for their Extra Tender Back Ribs I jumped (about 10 feet in the air) at the opportunity. I mean, who doesn’t want to eat succulent ribs as a part of their job?
Taste testing your way to perfection is the best part of being a food blogger. Well, second best part. Obviously you guys are the very best part! 😘
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.
Peach Sriracha BBQ Baby Back Ribs
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 ribs charcoal grilled to perfection and slathered with peach-sriracha BBQ sauce = Bodacious BBQ baby back heaven.
Lip smackin’, finger lickin’ deliciousness going on here people. Napkins need not apply.
Aside from the quality of the ribs, the secret to juicy, meaty, charcoal grilled ribs is aluminum foil. I know that sounds weird, but trust me. By wrapping the spice rubbed ribs in a few sheets of aluminum foil and placing them indirectly over the heat you are, in essence, steaming the ribs. This allows the ribs to become tender and retain their moisture.
Plus, the aluminum foil “steam bath” cuts hours from the grilling process. I don’t know about you, but I’m all about a more instant gratification, so sinking my teeth into magnificently meaty ribs after 2 hours sounds better than waiting 5, or more, hours.
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. 
What to serve with ribs?
No summer BBQ is complete without the sides! These Peach Sriracha BBQ 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!!
Notes, Tips & Tricks for the best Peach Sriracha BBQ Baby Back Ribs recipe:
- I highly recommend you remove the layer of membrane covering the bones of the ribs. Lots of people will say removing this membrane is optional, but if you ask me, it shouldn’t be. It takes about 2 minutes to remove the membrane and it will keep the ribs from being chewy when cooked. To remove it, simply take a knife and insert it between the bone and membrane slightly 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.
- The rub spice mixture is enough for exactly 2 racks of baby back ribs. You want to use the rub liberally, so be generous and really sprinkle/massage it on.
- When you wrap the ribs in aluminum foil be careful not to puncture the foil. Wrap the ribs in at least 2 sheets of aluminum to prevent leakage and to help the “steaming” process.
- 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 flavorful BBQ sauce.
Get your grill on and stuff your face with melt in your mouth, meaty Peach Sriracha BBQ Baby Back Ribs. Trust me, you are going to love these out of this world, delicious ribs! Until Thursday friends, Cheers – to outdoor summer grilling!
XOXO
Cheyanne
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How to make Peach Sriracha BBQ Baby Back Ribs recipe👇
Melt in your mouth, grilled tender back ribs slathered with a sweet and spicy peach-sriracha BBQ sauce. These ribs are magnificently meaty and finger lickin' good!
- 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
- 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.
*You can substitute ¾ pound of frozen peaches, defrosted for fresh peaches.
*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.
T Case says
May 30, 2016 at 9:52 amJust curious could peach preserves be used instead of frozen or fresh
Cheyanne Bany says
May 30, 2016 at 10:42 amHi 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 says
May 30, 2016 at 1:03 pmT 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 says
May 28, 2016 at 2:24 pmcould find note section of the peach sirrachi recipe for the ribs – how many cups of frozen peaches please?
thank you
Cheyanne Bany says
May 28, 2016 at 2:36 pmHi 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 says
May 25, 2016 at 1:08 amGlad 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!