Peach-Smoked Ribs with Punch Bowl Barbecue Sauce

10-20 minutes
6 to 8 hours


Rib Rub:

  • 1 Tbsp. (15 mL) paprika
  • 1 Tbsp. (15 mL) garlic powder
  • 1/2 Tbsp. (2.5 mL) onion powder
  • 1 Tbsp. (15 mL) dried mustard powder
  • 1 Tbsp. (15 mL) black pepper
  • 1 Tbsp. (15 mL) salt


Punch Bowl BBQ Sauce:

  • 2 cups (500 mL) ketchup
  • 1/2 cup (125) orange juice
  • 1/2 cup (125 mL) ginger ale
  • 1/4 cup (60 mL) apple cider vinegar
  • 1/2 cup (125 mL) canned peaches, chopped
  • 1/2 cup (125 mL) canned pineapple chunks
  • 1/4 cup (60 mL) maraschino cherries, chopped
  • 1 Tbsp. (15 mL) worcestershire sauce
  • 2 Tbsp. (30mL) soy sauce
  • 2 Tbsp. (30 mL) molasses
Preparation steps
  1. Using a spoon, remove the tough membrane on the underside of the ribs. Combine all spices in a bowl. Rub the spices into the ribs, making sure to really rub the racks and cover every inch of them in spices. Set aside in the fridge for the flavours to meld for as long as you have time for (even overnight!).
  2. In the meantime, set up your smoker according to the manufacturer’s specifications. While maintaining a temperature of 225-250⁰F (107-122⁰C), smoke ribs with your favourite smoking wood until an internal temperature of 190⁰F (88⁰C) is reached.
  3. Every half hour, lift the lid of the smoker, and spritz the racks with pure apple juice. This will help the meat stay juicy and add natural sugars that will work to caramelize the outside of the meat.
  4. For the BBQ sauce: Combine all ingredients into a blender and blend until smooth. Pour the contents into a saucepan and allow to come to a bubble. Reduce heat to low and simmer until thickened, approximately 20-30 minutes.
  5. About an hour before you plan on taking the ribs off the smoker, brush on the BBQ sauce every 20 minutes, allowing it to reduce even further while sticking to the ribs.
  6. Let the ribs rest for 10-15 minutes before serving.

Serving suggestions:

Since these ribs are so deliciously sweet and sticky, we like to offset savoury side dishes like collards and greens, a rich mac and cheese, and buttery grilled corn.


Recipe Courtesy of Chef duo Maddie and Kiki for duBreton Organic and Certified Humane® Pork