• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×
Home » Recipes » Pork Recipes

July 9, 2023 · 5 Comments

Ribs with Balsamic Peach BBQ Sauce

Dairy Free Recipes· Gluten Free Recipes· Pork Recipes

388 shares
  • Share
  • Tweet
  • Email
  • Threads
  • Bluesky
Jump to Recipe -
a close up of ribs cooked with balsamic peach bbq sauce
three spareribs on a cutting board
collage photo of cooked spareribs with bbq sauce on a board

Baby back pork spareribs slowly simmered until tender; then basted with a homemade balsamic peach bbq sauce. You can bake these in the oven or grill depending on your preference!

 spareribs cut on a wooden board

People have mixed opinions on how they prepare spareribs. Whether you like them with a dry rub, smoked, or doused with bbq sauce like this balsamic peach version; everyone has their favorites!

Personally I like them every way, but since I don't own a smoker (yet!) I usually opt for bbq sauces. Since Summer is here I wanted to experiment with a new sauce and this balsamic peach one was fantastic!

Over the years I've found that by simmering the ribs in water for 1 ½-2 hours before adding the sauce, it tenderizes the meat so much that it will literally fall off the bone. 

The best part about this recipe is that the ribs and the bbq sauce can be made separately the day before and keep refrigerated until you're ready to cook. 

Perfect for those busy weeknights! These ribs with deliciously tender, tangy and a little sweet. This recipe yields enough bbq sauce for one rack of ribs. Enjoy!

ribs with bbq sauce on a board

Suggested Equipment

  • Large Pot
  • Small Saucepan
  • Tongs
  • Whisk
  • Basting Brush
  • Chef Knife
  • Cutting Board
  • Serving Platter

individual spareribs with bbq sauce on a wooden cutting board

Ingredients Needed

To make this recipe you're going to need the following ingredients: 

Pork Spareribs: You'll need a full rack of ribs whether they're baby back, country or St. Louis style. The serving size will depend on the size of the ribs you choose. I used baby back ribs which yield approx. 11-13 ribs per rack and serves two people. 

Peach Jam (or preserves): For a different flavor, you can substitute apricot or orange marmalade. 

Balsamic Vinegar

Bourbon (or whiskey): Bourbon or whiskey adds a nice flavor, but not necessary if you don't cook with alcohol. You can omit altogether and use all balsamic vinegar. 

Garlic Powder

a close up of ribs on a board

Simmer the spareRibs

Start by cutting the rack of ribs in half; then add them to a large pot and cover with water. This will enable you to fit the ribs in the pot easier. Do not cut the ribs individually! 

Bring the pot to a rolling boil; then reduce heat and simmer for at least 1 ½ hours up to 2 hours. The water will evaporate so if you need to add more water to cover the ribs you can do so. 

Remove the ribs from the water and either prepare to cook immediately or cover and refrigerate for up to 1 day before you're ready to cook. 

Prepare the Balsamic Peach BBQ Sauce

While the ribs are cooking, you can prepare the bbq sauce. Add the peach jam, bourbon, balsamic vinegar and garlic powder to a small saucepan; then bring to a boil.

Whisk until all ingredients are combined and smooth; then reduce heat to low and simmer for approximately 15 minutes until the sauce thickens. The sauce should stick to the back of a spoon without being too loose and runny. 

Allow the sauce to cool; then refrigerate until you're ready to cook the spareribs. You can make this bbq sauce up to 1 day before and keep stored in an airtight container in the refrigerator.

oven baked ribs on a board

Cook the Ribs

There are two ways to cook the ribs: oven or grill. Personally, I prefer cooking the ribs on a sheet pan lined with foil in the oven.

The ribs are technically cooked so you're only heating them up with the bbq sauce. There is less mess and EASY cleanup! 

Oven Method: Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil; then place the ribs on the pan. Brush the prepared bbq sauce on both sides of the racks; then bake in the oven for 15-20 minutes until the bbq sauce is hot and bubbly. 

If cooking after refrigerating the ribs, cook for 30-40 minutes so that the meat is also heated through.

Grill Method: Preheat the grill to 250 degrees F. Brush the prepared bbq sauce on both sides of the racks; then place racks of ribs on the grates and grill 5-10 minutes per side or until the bbq sauce is hot and bubbly. 

ribs with bbq sauce on a board

Serve the ribs with balsamic peach bbq sauce

You can serve each rack to a person or cut them into individual ribs. I personally prefer to cut them and place them on a serving platter so it doesn't take up so much room on our dinner plate.

Once the ribs are cooked, move the racks to a cutting board. Using a sharp chef knife, cut through the meat in between each bone.

I find it's easier to cut with the back of the rib facing me so that I can see where the meatiest part is. Place the ribs on a serving platter and serve with your favorite side dishes. 

Serving Suggestions

Ribs go hand in hand with all things Summer including mac and cheese, baked beans, corn on the cob, salads like potato, macaroni or coleslaw. 

Storage & reheating

Once the ribs have been cooked with this balsamic peach bbq sauce, you can store them in an airtight container in the refrigerator for up to 3 days. 

To reheat, place the ribs on a foil lined sheet pan; then cover with foil. Heat for 15-20 minutes in a preheated 350 degree F oven. 

 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

a close up of ribs cooked with balsamic peach bbq sauce

More Rib Recipes

  • Ribs with Honey Maple BBQ Sauce
  • Short Ribs in a Sun Dried Tomato BBQ Sauce
  • Asian Marinated Pork Spareribs
  • Tuscan Braised Beef Short Ribs
  • Ribs with Whiskey Maple BBQ Sauce
  • Asian Marinated Pork Spareribs

SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!

a close up of ribs on a board

Ribs with Balsamic Peach BBQ Sauce

Carrie's Experimental Kitchen
Baby back pork spareribs slowly simmered until tender; then basted with a homemade balsamic peach bbq sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine American
Servings 12 ribs

Equipment

  • Large Pot
  • Small Saucepan
  • Tongs
  • Whisk
  • basting brush
  • Chef Knife
  • Cutting Board
  • Serving Platter

Ingredients
  

  • 1 rack baby back pork spareribs (approx. 11-13 ribs per rack)
  • 1 ½ cup peach jam (or preserves)
  • ½ cup balsamic vinegar
  • ½ cup bourbon (or whiskey)
  • 1 teaspoon garlic powder

Instructions
 

Simmer the Ribs

  • Start by cutting the rack of ribs in half; then add them to a large pot and cover with water. (Do not cut the ribs individually).
  • Bring the pot to a rolling boil; then reduce heat and simmer for at least 1 ½ hours up to 2 hours. (The water will evaporate so if you need to add more water to cover the ribs you can do so).
  • Remove the ribs from the water and either prepare to cook immediately or cover and refrigerate for up to 1 day before you're ready to cook.

Prepare the BBQ Sauce

  • While the ribs are cooking, you can prepare the bbq sauce. Add the peach jam, bourbon, balsamic vinegar and garlic powder to a small saucepan; then bring to a boil. Whisk until all ingredients are combined and smooth; then reduce heat to low and simmer for approximately 15 minutes until the sauce thickens.
  • The sauce should stick to the back of a spoon without being too loose and runny. Allow the sauce to cool; then refrigerate until you're ready to cook the spareribs. You can make this bbq sauce up to 1 day before.

Cook the Ribs

  • Oven Method: Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil; then place the ribs on the pan. Brush the prepared bbq sauce on both sides of the racks; then bake in the oven for 15-20 minutes until the bbq sauce is hot and bubbly. (If cooking after refrigerating the ribs, cook for 30-40 minutes so that the meat is also heated through.)
  • Grill Method: Preheat the grill to 250 degrees F. Brush the prepared bbq sauce on both sides of the racks; then place racks of ribs on the grates and grill 5-10 minutes per side or until the bbq sauce is hot and bubbly.

Serving

  • Once the ribs are cooked, move the racks to a cutting board. Using a sharp chef knife, cut through the meat in between each bone. Place the ribs on a serving platter and serve with your favorite side dishes.

Notes

Please read the entire post for additional instructions and/or substitutions. 

Nutrition

Serving: 1ribCalories: 154kcalCarbohydrates: 31gProtein: 0.4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 1mgSodium: 17mgPotassium: 50mgFiber: 0.5gSugar: 22gVitamin C: 4mgCalcium: 12mgIron: 0.3mg
Keyword spareribs
Tried this recipe?Let us know how it was!

 

CONNECT WITH ME ON SOCIAL MEDIA

FACEBOOK | X | PINTEREST | INSTAGRAM

More Pork Recipes

  • skillet with chourico, vegetbles and rice
    Portuguese Chourico and Rice Skillet
  • apple stuffed pork chops on a white plate
    Apple and Sage Stuffed Pork Chops
  • german pork cutlets on a white dish
    Schweineschnitzel (German Pork Schnitzel)
  • grilled pork chops topped with mango black bean salsa
    Grilled Pork Chops with Mango Black Bean Salsa
Previous Post: « Cherry Tomato Calzones
Next Post: Rosemary Lemon Smashed Potatoes »

Reader Interactions

Comments

  1. Kelly Brown says

    December 22, 2023 at 4:03 am

    I believe the heat was high enough (larger burner, low heat simmer, for 15 minutes) and yes, I did allow it to cool. I poured the sauce onto the roast as it was and roasted for approximately another 30 minutes. In that time, the sauce did get bubbley and sticky! It turned out amazing!! Thankful for your recipe and your time! 🙂

    Reply
  2. Kelly says

    December 21, 2023 at 5:15 pm

    I just made this BBQ sauce for a loin roast. It's tastes amazing! However, it didn't thicken as you indicated in the recipe. What did I do wrong? What can I do to fix it? Thank you!

    Reply
    • Carrie's Experimental Kitchen says

      December 21, 2023 at 5:22 pm

      It's hard to say for certain, but possibly the heat wasn't high enough? Also, did you allow it to cool first before basting?

      Reply
  3. Sleve says

    November 17, 2023 at 10:27 pm

    I’m concerned about boiling the ribs for 2 hours. I’ve never heard of this technique before but willing to give it a try!

    Reply
    • Carrie's Experimental Kitchen says

      November 18, 2023 at 11:57 am

      You actually bring them to a boil; then reduce the heat to low and simmer them for 1 1/2-2 hours. They make them so tender! I hope you enjoy the recipe.

      Reply

Leave a ReplyCancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2025 · Carrie's Experimental Kitchen