Peachy BBQ Ribs

Canned peaches do double duty here. The syrup from the can becomes the sweet, fruity base of the barbecue sauce, and the peach halves get arranged around the ribs in the final minutes to warm through and soak up all that sticky glaze.

The sauce builds from peach syrup, ketchup, Worcestershire, mustard, flour, ground cloves, and onion, brought to a boil before it goes over the ribs. The flour thickens it so it clings to the meat instead of running to the bottom of the pan. Ground cloves add a warm, aromatic spice that pairs naturally with peaches.

An hour and a half of baking turns the ribs fork-tender while the sauce reduces into a thick, lacquered coating. Turning the ribs once halfway through ensures both sides get equal time in the sauce.

Pro Tips

• Use cling peaches (not freestone). They hold their shape better when baked and won’t dissolve into the sauce.
• Drain the peach syrup carefully and measure out about 1 cup. Too much syrup makes the sauce too sweet and too thin.
• Baste the peaches generously during their 5 minutes in the oven. They look beautiful glossed with the sauce and it integrates the fruit flavor.
• Cut the ribs into serving-size pieces before roasting so the sauce can reach more surface area.

Variations

• Add a tablespoon of hot sauce or cayenne to the sauce for a sweet-heat barbecue.
• Use fresh ripe peaches instead of canned during summer, and substitute ½ cup of peach nectar for the syrup.
• Swap pork ribs for bone-in country-style pork chops for a quicker-cooking version.