Memphis-Style Baby Back Ribs with Smoky Peach BBQ Sauce

Allergens

None

Ingredients

• 6 pounds baby back pork ribs
• Salt and pepper, to taste
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup apple cider vinegar
• 2 cups ketchup
• 1 cup peach preserves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 teaspoon hot sauce (optional)

Instructions

1. Preheat your grill to medium heat, around 350°F.
2. In a small bowl, mix salt and pepper to taste, brown sugar, paprika, garlic powder, onion powder, ground cumin, smoked paprika, and cayenne pepper (if using).
3. Rub the spice mixture evenly over both sides of the ribs.
4. Grill the ribs on direct medium heat for 2 hours or until tender but not falling off the bone, turning occasionally.
5. In a saucepan over medium heat, combine apple cider vinegar, ketchup, peach preserves, Worcestershire sauce, liquid smoke, and hot sauce (if using). Bring to a boil and simmer for 10 minutes.
6. Brush the ribs with BBQ sauce during the last 15 minutes of grilling, then let them rest for 10 minutes before cutting.

Chef’s Insight

The key to perfect ribs is a good balance of spices and slow cooking over indirect heat. Don't be afraid to experiment with different seasonings or sauces for your own unique flavor.

Notes

For an extra smoky flavor, try soaking wooden skewers in water for 30 minutes before using them to prevent burning during grilling.