Our Grilled Baby Back Ribs are a spectacular main course for a hearty, vibrant meal. It’s an elevated, easy-to-prepare dish with restaurant-quality flavor that anyone can make at home.
We love serving these ribs at our summer barbecues with lighter dishes like our Watermelon Chopped Greek Salad, Deviled Eggs, or traditional sides like homemade macaroni and cheese or baked beans.
The ribs are melt-in-your-mouth tender and the Peach Molasses Barbecue Sauce adds an unexpected tang that your guests will love. Best enjoyed with a glass of our 2023 Limited Edition Reserve Cabernet Sauvignon or 2022 Napa Valley Petite Sirah, you’ll see why these ribs are a Stags’ Leap Winery barbecue staple!
What You’ll Need:
2 racks of baby back ribs, membrane removed on back and sides.
For the Rub:
2 Tbsp brown sugar
2 tsp salt
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp cumin
1 tsp dried oregano
½ tsp ground mustard
½ tsp cayenne pepper
For the Sauce:
1 Tbsp olive oil
½ red onion, chopped
2 large peaches, peeled and chopped
1 cup ketchup
¼ cup sweet chili sauce
2 Tbsp maple syrup
2 Tbsp molasses
2 tsp Dijon mustard
1 Tbsp apple cider vinegar
2 tsp Worcestershire sauce
How to Make It:
Heat oven to 275°F. Prepare the spice rub while the oven warms.
Combine all spice rub ingredients in a small bowl.
Line a sheet pan with parchment paper and place ribs on it. Coat them evenly with the spice rub. Cover tightly with foil and bake for about 3 hours, until ribs can be pierced with a sharp knife with no resistance.
While ribs are baking, make the barbecue sauce.
In a medium saucepan, heat oil over medium heat. Saute red onion and peaches for 5 to 8 minutes. Add the remaining ingredients and cook for 8 to 10 minutes.
Remove from heat. Let cool, then puree using an immersion blender until smooth. Separate into halves, using half to coat the ribs later and half for dipping, and set aside.
Remove ribs from the oven, unwrap, and brush each rack with sauce.
Heat the grill on high. When hot, lower heat and grill the ribs for 5 to 8 minutes until browned to your liking.
Transfer to a board, slice, and serve with remaining peach barbecue sauce.
Pairings We Love:
These ribs have a bold, rich flavor and deserve a wine that can shine beside them. We have a couple of options we love to serve:
2023 Limited Edition Reserve Cabernet Sauvignon is a standard for grilling. The smoky, charred flavors of the meat harmonize with the wine’s notes of cinnamon and luscious cassis, raspberry, and bright cherry.
2022 Napa Valley Petite Sirah isn’t petite at all; it’s a big wine with rustic flavors of vanilla, caramel, and cedar that bring out the tangy sweetness of the peach barbecue sauce.
