Pat's Ribs with Peach BBQ Sauce

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Wonderful peachy, fruity and zesty recipe - however my tweaks involved no dry rub prep. I used all ingredients in recipe except instead of 2 cups ketchup, used 1 cup along with 1/2 cup each of dark brown sugar and honey - and used one whole lemon. Also used 2 16oz canned peaches, drained and pureed. I slow baked in oven on 275 for 2 1/2 hrs. Covered bottom of pan with foil, added ribs up, salt and peppered along with dried onions. Added about 2 cups basting liquid (beef buillon, tightly covered with foil. After 2 1/2 bake, took off top foil, drained liquid and then applied peach sauce. Baked again on 350 for 30-40 minutes, or if you like crank up to 400-425 for browning enhancement. But watch closely at these temps. When cooking down peach sauce in saucepan, I found that about 50-60 minutes on low heat produces a thicker sauce that stays on ribs when applied.

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I've made this a couple of times and its always soooo good !!! The only change ive made is using peach perserves instead of the nectar.

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a couple changes i would do to this sauce is use peach preserves instead of nectar and use a sweet or Valdalia onion and some liquid smoke great recipe

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My Family really enjoyed this rub and sauce for our ribs. I also used it on pigfeet and it was even better... Great Christmas dinner... Thank you

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Delicious!!! I have made these ribs multiple times for parties and they are always the first to go. Everyone loves them!

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I aboslutely love how the rub plays off the sauce! I'm dying to find other uses for this sauce because I had some left over! Wonderful recipe.

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I have made these 3 times They are incredible. Everyone loves them. The best part is you don't even have to smoke them and they fall off the bone even better than smoked ribs. The only modification I made was I added about 6 more ounces of the peach nectar because the peach wasn't really coming through. Also it makes the BBQ sauce not as thick which is a good thing because this sauce tends to be a little too thick, but this evens it out perfectly. Overall, great recipe, you can never go wrong with Pat and Gina.

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I have been playing around with BBQ styles and this is it. Letting the rub sit on the ribs overnight and cooking with just one burner makes the best ribs ever. I have played a little bit with the sauce (sorry Gina. I have put pineapple in my food processor and used that instead of the peach nectar. That picks up the sweetness a little. Pat and Gina, thank you very much.

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Easy and delicious. Don't change a thing! I'm not a big fan of BBQ sauce and I love this one.

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I love ribs and so does my family... I think that the peach will add a nice flavor to the sauce. I hope it will turn out good...