Smoked Peach BBQ Sauce with Reàl Infused Exotics for Ribs

How to Make Smoked Peach BBQ Sauce with Reàl Infused Exotics for Ribs

1. 1

   Step 1: Make and smoke the peach sauce base

   In a medium saucepan combine the Reàl peach puree, ketchup, brown sugar, apple cider vinegar, Worcestershire, smoked paprika, chipotle powder and kosher salt. Stir to combine, bring to a low simmer, then transfer the saucepan (covered with foil if using a perforated pan, or use a shallow heatproof dish) to a preheated smoker at 225°F (107°C). Smoke for 35–45 minutes to infuse wood flavor, then remove and simmer on the stovetop 8–10 minutes until glossy and slightly reduced; taste and adjust seasoning.

   For this step

   • 2 cupsReàl peach puree
   • 1 cupKetchup
   • 1/3 cupLight brown sugar, packed
   • 1/4 cupApple cider vinegar
   • 2 tablespoonsWorcestershire sauce
   • 1 teaspoonSmoked paprika
   • 1/2 teaspoonChipotle powder (or cayenne for heat)
   • 1 teaspoonKosher salt
   
2. 2

   Step 2: Prep the ribs

   While the sauce smokes, preheat your smoker to 225°F (107°C) with a mild fruit wood (peach, apple, or hickory). Remove the membrane from the back of the ribs, pat the racks dry, then season both sides lightly with kosher salt (if more is needed) and freshly ground black pepper. Let sit at room temperature 15–20 minutes while the smoker stabilizes.

   For this step

   • 1/2 teaspoonFreshly ground black pepper
   • 2 racks (about 3–3.5 lb total)Pork baby back ribs
   
3. 3

   Step 3: Smoke the ribs low and slow

   Place the ribs bone-side down on the smoker grates and smoke at 225°F (107°C) for approximately 2.5–3 hours until a browned bark forms and internal temperature reaches about 165°F (74°C). Maintain consistent smoke and temperature, adding wood as needed.
   
4. 4

   Step 4: Wrap, saucing, and finish

   For tender ribs: wrap each rack tightly in foil with about 1/4–1/2 cup of the smoked peach sauce (per rack) and return to the smoker for 45–60 minutes until tender. Unwrap, brush both sides generously with the sauce, then return to the smoker for 15–20 minutes unwrapped to set the glaze and develop a sticky finish.
   
5. 5

   Step 5: Rest, slice, and serve

   Remove the ribs and let rest 10–15 minutes before slicing between the bones. Serve with extra smoked peach BBQ sauce on the side for dipping and garnish with chopped fresh herbs or pickled onions if desired.

1. In a medium saucepan combine the Reàl peach puree, ketchup, brown sugar, apple cider vinegar, Worcestershire, smoked paprika, chipotle powder and kosher salt. Stir to combine, bring to a low simmer, then transfer the saucepan (covered with foil if using a perforated pan, or use a shallow heatproof dish) to a preheated smoker at 225°F (107°C). Smoke for 35–45 minutes to infuse wood flavor, then remove and simmer on the stovetop 8–10 minutes until glossy and slightly reduced; taste and adjust seasoning.
2. While the sauce smokes, preheat your smoker to 225°F (107°C) with a mild fruit wood (peach, apple, or hickory). Remove the membrane from the back of the ribs, pat the racks dry, then season both sides lightly with kosher salt (if more is needed) and freshly ground black pepper. Let sit at room temperature 15–20 minutes while the smoker stabilizes.
3. Place the ribs bone-side down on the smoker grates and smoke at 225°F (107°C) for approximately 2.5–3 hours until a browned bark forms and internal temperature reaches about 165°F (74°C). Maintain consistent smoke and temperature, adding wood as needed.
4. For tender ribs: wrap each rack tightly in foil with about 1/4–1/2 cup of the smoked peach sauce (per rack) and return to the smoker for 45–60 minutes until tender. Unwrap, brush both sides generously with the sauce, then return to the smoker for 15–20 minutes unwrapped to set the glaze and develop a sticky finish.
5. Remove the ribs and let rest 10–15 minutes before slicing between the bones. Serve with extra smoked peach BBQ sauce on the side for dipping and garnish with chopped fresh herbs or pickled onions if desired.