Oven-Baked Ribs with Peach Barbeque Sauce

Oven-Baked Ribs with Peach Barbeque Sauce

Chef: Kenny Gilbert

Description: Tender, delicious ribs that bake perfectly in the oven.

Skill Level: Easy

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  • For the pickled peaches:
  • 1 red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1/2 cup peach nectar
  • 1/2 cup light brown sugar
  • 1 pinch chili pepper flakes
  • 1/4 tsp. kosher salt
  • For the chipotle BBQ sauce:
  • 1/4 cup ketchup
  • 1/4 cup yellow mustard
  • 1/2 cup canned peaches with syrup
  • 1/2 cup peach nectar
  • 2 tbsp. Worcestershire sauce
  • 1/4 cup apple cider vinegar
  • 1/2 cup light brown sugar
  • 3/4 cup chipotle in adobo sauce
  • 1 1/2 tsp. ground cinnamon
  • 1/2 kosher salt
  • For the rib rub:
  • 2 tbsp. black pepper
  • 2 tbsp. granulated garlic
  • 2 tbsp. kosher salt
  • 2 tbsp. light brown sugar
  • 2 tbsp. smoked paprika
  • For the ribs:
  • 2 slabs St. Louis cut pork ribs
  • 1/2 cup rib rub
  • 1 pint peach chipotle BBQ sauce


  1. Make the pickled peaches: Place peaches and onions into a large bowl. Combine the vinegar, nectar, brown sugar, crushed red pepper and salt into a medium saucepan and bring to a boil. Pour over the peaches and onions and toss gently to combine. Cover and allow to sit for at least 2 hours, preferably overnight.

  2. Make the chipotle BBQ sauce: Place all ingredients in a small saucepan and bring to a boil. Reduce the heat to maintain a simmer and cook for 5 minutes. Transfer to a blender and purée until smooth.

  3. Make the rib rub: Mix all ingredients in a medium bowl and set aside.

  4. Make the ribs: Heat oven to 350°F. Remove ribs from the refrigerator and allow to get to room temperature for at least 1 hour. This will allow for a better sear while baking and the spices will penetrate meat better as well.

  5. Season ribs all over with the rub and place on a foil-lined baking sheet, bone-side down. Cook the ribs until they reach an internal temperature of 165°F, about 1 ½ hours.

  6. Remove the ribs and wrap in foil. Continue baking until they reach an internal temperature of 195°F, about 25 minutes more. For more tender ribs, cook to an internal temperature of 203°F, about 30 minutes. Rest for 20 minutes, then remove from the foil and transfer to a cutting board. Cut into individual bones and place back on top of the foil lined baking sheet.

  7. Turn the oven to broil and brush with a thin layer of bbq sauce. Broil until the sauce cooks into the meat, about 1 to 2 minutes. Remove from the broiler and finish with a little more rub. Serve with the pickled peaches.

Recipe by Kenny Gilbert, Kenny Gilbert