Oven-Baked Ribs with Kickin' Peach BBQ Sauce

When peaches are in season, I can’t get enough of them! This recipe yields extra kickin’ peach BBQ sauce, which is a delicious addition to chicken wings, skewers, pork chops, etc. It’s called kickin’ peach BBQ sauce because although it is sweet, there is a bit of a spicy kick of an aftertaste. You can make the peach BBQ sauce up to a week in advance.

Oven-Baked Ribs with Kickin' Peach BBQ Sauce

Oven-Baked Ribs with Kickin' Peach BBQ Sauce

Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours, 15 minutes
Yield: 4-6 servings

Oven-Baked Ribs with Kickin' Peach BBQ Sauce


  • 2 racks baby back pork ribs

  • 2 tbsp. olive oil

  • 1 medium red onion, diced

  • 4 large peaches, pitted and diced

  • 4 cloves garlic, minced

  • 1 cup ketchup

  • ½ cup apple cider vinegar

  • ¼ cup brown sugar

  • ¼ cup honey

  • 2 tbsp. Worcestershire

  • 1 tbsp. chili powder

  • 2 tsp. ground mustard

  • 1.5 tsp. salt

  • ½ tsp. cayenne pepper

  • ½ tsp. ground black pepper


Heat olive oil in a medium saucepan over medium heat. Add onion and sauté until soft, around 5 minutes. Add peaches and garlic and continue to cook for another 3 minutes.

Transfer the onion/peach mixture to a food processor or blender and purée until very smooth. Be sure to let some steam escape while blending to avoid an explosion.

Pour the puréed peach mixture back into the saucepan and stir in all remaining ingredients except for the ribs. Bring to a boil, then reduce the heat to medium low and simmer for 45 minutes, stirring occasionally until thickened.

The kickin’ peach BBQ sauce will last for up to a week in a covered container in the fridge.

Preheat your oven to 400F.

While the oven is preheating, prepare your ribs. You will need to remove the membrane located on the inside of the rack of ribs, called the silver skin. To do this, gently wedge the back of a spoon underneath the silver skin to loosen it, then gently pull it off. Cut each rack of ribs in half.

Pour approximately 1 cup of the peach bbq sauce over the ribs, tossing them to coat. Place the ribs in a large baking pan, overlapping if needed to fit. If your baking pan does not have a fitted lid, crimp together 2 sheets of aluminum foil. It’s very important that the sheets are properly sealed, as this will ensure that steam does not escape and your ribs will remain juicy.

Take the foil, cover the pan and crimp along the edges tightly.

Put the covered ribs in the oven and reduce the heat to 300F.

Bake the ribs for 2 hours, remove the foil and place under the broiler to brown and crisp, around 5-10 minutes. Keep your eyes on them to ensure they don’t burn!

Serve hot with your favourite sides!