Baby Back Ribs With Peach Barbecue Sauce

Baby Back Ribs
Diana Rattray
  • Total: 3 hrs 15 mins
  • Prep: 15 mins
  • Cook: 3 hrs
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
372 Calories
11g Fat
61g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 372
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 39mg 13%
Sodium 782mg 34%
Total Carbohydrate 61g 22%
Dietary Fiber 1g 5%
Protein 13g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When inviting friends over this summer for dinner, surprise them with a rack of ribs, instead of the ubiquitous hot dogs and hamburgers. And these baby back ribs are sure to delight, as they are baked and glazed with a tasty peach barbecue sauce made with ripe summer peaches, taking advantage of the season's fresh produce. 

Serve these ribs with potato salad, baked beans, and coleslaw or a tossed salad. This recipe makes about 2 to 2 1/4 cups of sauce.


  • 2 racks baby back ribs or spareribs
  • 1 large clove garlic (peeled and cut in half)
  • Salt to taste
  • Black pepper to taste
  • For the Peach Barbecue Sauce:
  • 2 medium peaches (peeled, pitted, and sliced or chopped)
  • 1 3/4 cups ketchup
  • 2 tablespoons corn syrup or golden syrup
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons cider vinegar or red wine vinegar
  • 1 teaspoon mustard
  • 2/3 cup packed light brown sugar
  • 1 dash cayenne pepper

Steps to Make It

  1. Preheat oven to 350 F.

  2. Cut ribs into portions for serving. Rinse with cold water and pat dry with paper towels.

  3. Arrange the ribs, meaty side up, in a large foil-lined roasting pan or another large baking pan. Rub cut garlic halves over the meaty part of the ribs. Sprinkle lightly with salt and pepper.

  4. Bake the ribs for 1 hour, turning about halfway through the cooking time.

  5. Meanwhile, make the sauce. Combine sauce ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes. Mash, blend lightly with an immersion blender, or pulse sauce a few times in a blender.

  6. Turn the ribs back so the meaty side is up and brush about half of the sauce over the ribs. Cover the baking pan with foil and reduce heat to 250 F. Continue baking for 1 1/2 to 2 hours.

  7. Heat the remaining sauce and serve with the ribs.

Baby Back Vs. Spare Ribs

Baby back ribs are so named because they are shorter than the spare rib. Each rib is between 3 and 6 inches long and an average of 12 ribs make up a rack of baby back. Most racks feed 2 people and are 1 1/2 to 2 pounds. Spare ribs, on the other hand, are meatier and feed 3 to 4 people. A common cut is called the St. Louis-style where the cartilage and breastbone are removed leaving a flat, rectangular piece that is easy to cook. As you may guess, spare ribs are more expensive than baby back ribs.

Other Ways to Slow Cook Ribs

If you would rather not turn on your oven this summer, you can cook these ribs on the grill. There are also a few great rib recipes that cook in the crock-pot all day, such as sesame country-style ribs and slow cooker baby back ribs.