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!
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!
Suggested Equipment
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
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.
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.
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.
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Ribs with Balsamic Peach BBQ Sauce
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
Nutrition
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