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Baked Spareribs With Peach Barbecue Sauce


Baked Spareribs With Peach Barbecue Sauce

Baked Spareribs With Peach Barbecue Sauce

Photo © Diana Rattray
These juicy, well seasoned spareribs are baked to perfection with a flavorful peach barbecue sauce. The peach barbecue sauce should be made in advance, either earlier in the day or the day before.

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 30 minutes

Yield: Serves 4 to 6


  • Peach Barbecue Sauce
  • 1 large onion, chopped, about 1 cup
  • 4 tablespoons butter
  • 3 large peaches, peeled and chopped*
  • 2/3 cup brown sugar, packed
  • 2 cups tomato ketchup
  • 1/3 cup cider vinegar
  • 2 to 3 tablespoons bourbon or a peach brandy or liqueur
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • dash ground cloves
  • dash ground cayenne pepper, or to taste
  • Spareribs
  • 2 racks baby back pork spareribs, about 4 1/2 to 5 pounds
  • Creole or Cajun seasoning
  • freshly ground black pepper
  • salt, if Creole seasoning is salt-free


*To make peeling the peaches easier, steam the peaches in a covered saucepan for a few minutes, or until the skin is loosened. Put the peaches in a colander and slip the skin off under cold running water. Remove the pits and chop coarsely.

To make the barbecue sauce, melt the butter in a large saucepan over medium low heat. Add the onion and peaches and cook, stirring, until onion is translucent and peaches are tender. Add the brown sugar, ketchup, vinegar, bourbon or peach brandy, Worcestershire sauce, 1 1/2 teaspoons pepper, garlic powder, ginger, 1/2 teaspoon salt, ground cloves, and cayenne pepper.

Use a lid or splatter screen to partially cover the saucepan. Reduce heat to low and simmer, stirring occasionally, for about 25 to 30 minutes. Let the sauce cool about 15 to 20 minutes. Blend the sauce in two batches until smooth. If the sauce seems too thick, add a little water (or a little peach nectar if you have it).

Pour sauce into a covered container or jar and store in the refrigerator for up to 1 week.

To make the ribs, line a large shallow baking pan with foil. Heat the oven to 350°.

Arrange the spareribs in the foil-lined pan and sprinkle lightly with Creole or Cajun seasoning and freshly ground black pepper. If the Creole seasoning was salt-free, sprinkle with a little salt.

Cover the pan with foil and bake the ribs in the preheated oven for 1 hour and 15 minutes. Remove the foil. Baste generously with the peach barbecue sauce and continue baking for 30 to 45 minutes longer, or until very tender, basting occasionally.

Cut the spareribs into serving size portions and serve with more of the barbecue sauce on the side.

Serves 4 to 6.

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