Georgia peaches BBQ pork ribs

Georgia has long celebrated summer fruit stands and roadside smoke shacks, so it’s only natural to bring the two together in a single plate: tender pork ribs lacquered with a sweet-tangy glaze made from sun-ripened Georgia peaches. This recipe blends classic Southern barbecue technique with a peach-forward sauce that caramelizes beautifully while keeping the meat juicy and fragrant.

Ingredients

• 2 racks pork ribs (about 4 to 6 pounds total)
• 3 large ripe Georgia peaches, peeled and chopped
• 1/2 cup brown sugar
• 1 cup ketchup
• 1/3 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt
• 1/4 teaspoon cayenne pepper (optional heat)
• 2 tablespoons honey
• 2 tablespoons bourbon (optional)
• 1 tablespoon olive oil

Preparation

1. Prep the racks: Pat the pork ribs dry. If present, loosen and remove the thin membrane on the bone side. Stir together a simple rub of kosher salt, brown sugar, smoked paprika, black pepper, chili powder, and a pinch of cayenne pepper. Coat the racks evenly on all sides with the rub.
2. Rest: Let the seasoned ribs sit while you make the sauce for at least 30 minutes.
3. Make the peach BBQ sauce: Warm olive oil in a saucepan over medium heat. Add onion and garlic and cook until translucent. Stir in Georgia peaches, ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, honey, and (if using) bourbon, plus smoked paprika, chili powder, a grind of black pepper, and a pinch of kosher salt. Bring to a gentle simmer and cook, stirring occasionally, for about 15 minutes until the peaches soften and the sauce thickens. Blend until smooth (or leave slightly chunky, if preferred). Adjust heat to taste with a little more cayenne pepper.
4. Reserve: Set aside a generous cup of the sauce for serving. Keep the remainder for basting.

Cooking

Grill method

1. Preheat a grill for two-zone cooking around 275–300°F. Place the pork ribs over indirect heat, cover, and cook until the meat is tender and pulls back from the bones, about 2 hours.
2. Baste and glaze: Brush the racks with the peach BBQ sauce and continue cooking, basting every 10–15 minutes, for another 30 minutes or until a deep lacquer forms.
3. Finish: Move the racks briefly over direct heat to lightly caramelize, about 5 minutes, watching closely to prevent scorching.
4. Rest: Transfer to a board and rest for 10 minutes before slicing between the bones.

Oven method

1. Heat the oven to 300°F. Arrange the pork ribs on a rack set in a foil-lined sheet pan, cover tightly with foil, and bake until tender, about 2 hours 30 minutes.
2. Glaze: Uncover, brush with the peach BBQ sauce, and return to the oven to set the glaze for 20 minutes. For a little char, broil until caramelized for about 2 minutes.
3. Rest: Let the racks rest for 10 minutes before slicing and serving.

How to enjoy

Slice the ribs, toss lightly in the reserved sauce, and serve with your favorite sides. For a bright finish, top with a spoonful of finely diced fresh Georgia peaches. These ribs shine at picnics and game-day spreads, and they’re just as good the next day—rewarm gently in a low oven and brush with a little extra sauce right before serving.