Peach-Chipotle Baby Back Ribs

My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs.


  • 3 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 8 pounds pork baby back ribs (about 3 racks)
  • 6 medium peaches, peeled and sliced
  • 2 tablespoons olive oil
  • 2 large sweet onions, finely chopped
  • 2/3 cup packed brown sugar
  • 4 finely chopped chipotle peppers in adobo sauce plus 2 tablespoons sauce
  • 3 tablespoons white vinegar
  • 4 teaspoons ground mustard


  • Preheat oven to 325°. In a small bowl, combine brown sugar, salt, pepper and cayenne. If necessary, remove the thin membrane from back ribs; discard membrane. Rub brown sugar mixture over ribs. Transfer to large roasting pans. Add 1 in. hot water. Bake, covered, until ribs are tender, 2-1/2 to 3 hours.
  • Meanwhile, place peaches in a blender; cover and process until smooth. In a large saucepan, heat oil over medium heat. Add onions; cook and stir until tender, 12-15 minutes. Add brown sugar, chipotle peppers, adobo sauce, vinegar, mustard and peach puree; bring to a boil. Reduce the heat; simmer, uncovered, until slightly thickened, 25-30 minutes.
  • Drain ribs. Grill ribs, pork side down, covered, on an oiled rack over medium heat until browned, 5-7 minutes. Turn ribs; brush with 2 cups sauce. Cook 5-7 minutes. Serve with remaining sauce.
Nutrition Facts

1 serving with 1/4 cup sauce: 788 calories, 48g fat (16g saturated fat), 163mg cholesterol, 1759mg sodium, 43g carbohydrate (37g sugars, 3g fiber), 47g protein.