Sticky Sweet-Spicy Pork Ribs

This succulent peach-glazed pork ribs recipe transforms ordinary ribs into an extraordinary meal with a perfect balance of sweet and savory flavors. The slow cooking method ensures fall-off-the-bone tenderness, while the homemade peach glaze creates a sticky, caramelized finish that will have everyone asking for seconds.

I first made these ribs for a summer backyard gathering, and they've become my signature dish for every barbecue since. Even my neighbor who claims to be "the grill master" requested this recipe after tasting them at our annual block party.

Ingredients

• Baby back pork ribs: Perfect for this recipe because they cook more quickly and tend to be more tender than spare ribs
• Olive oil: Helps the dry rub adhere to the meat and creates a beautiful crust
• Paprika: Adds rich color and mild pepper flavor to the spice blend
• Garlic powder: Provides consistent garlic flavor throughout the meat
• Onion powder: Adds sweet aromatic notes without the texture of fresh onions
• Ground cumin: Brings earthy depth and complexity to the spice profile
• Salt and black pepper: The foundation of any good dry rub for proper seasoning

• Peach preserves: The star ingredient that creates sticky sweetness. Look for preserves with visible fruit pieces
• Apple cider vinegar: Cuts through the sweetness with necessary acidity
• Dijon mustard: Adds tanginess and helps emulsify the glaze
• Soy sauce: Brings umami depth and balanced saltiness to complement the sweet peaches
• Chili flakes: Provides a gentle heat that balances the sweet glaze
• Smoked paprika: Adds a subtle smokiness that enhances the grilled flavor
• Lemon juice: Brightens all the flavors with fresh citrus acidity

Step-by-Step Instructions

Prep the Ribs:

Remove the tough membrane from the back of the ribs by sliding a butter knife under the silvery skin at one end and pulling it off with a paper towel for grip. This step is crucial for tender ribs as the membrane becomes tough when cooked. Pat the ribs completely dry with paper towels to help the spice rub adhere properly.

Create and Apply the Spice Rub:

Combine all the dry spices thoroughly in a small bowl, breaking up any clumps with your fingers. Drizzle olive oil evenly over both sides of the ribs, then massage the spice blend into every surface, ensuring complete coverage. The oil helps the spices stick and creates a flavorful crust during cooking.

Slow Roast for Tenderness:

Arrange the seasoned ribs on a foil-lined baking sheet with the meatier side facing up. Cover completely with another sheet of foil, crimping the edges tightly to create a sealed packet that traps moisture. Bake at precisely 300°F for a full 2 hours, allowing the low, steady heat to gently break down the tough connective tissues without drying out the meat.

Prepare the Peach Glaze:

While the ribs cook, combine all glaze ingredients in a small saucepan over medium heat. Bring to a gentle simmer, stirring frequently to prevent scorching. Cook for 6-8 minutes until the mixture thickens enough to coat the back of a spoon. The consistency should be like warm honey, not too runny or too thick.

Grill and Glaze:

Preheat your grill to medium-high heat around 375-400°F. Remove the ribs from the oven and discard the foil covering. Brush a generous layer of peach glaze on both sides of the ribs. Place the ribs on the grill meat-side down first for 5 minutes, then flip and continue grilling, basting with additional glaze every few minutes until you achieve beautiful caramelization with some char around the edges.

Rest and Serve:

Transfer the finished ribs to a cutting board and let them rest for 5 full minutes before cutting. This allows the juices to redistribute throughout the meat. Use a sharp knife to cut between the bones, creating individual portions. Serve with any remaining glaze on the side for dipping.

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My favorite part of this recipe is watching the transformation of the peach glaze as it caramelizes on the grill. The first time I made these, my son declared them better than any restaurant ribs he had ever tasted. Now whenever peaches are in season, we make a double batch of the preserves just for this recipe.

Make-Ahead Options

The beauty of this recipe lies in its flexibility for entertaining. You can complete the slow-roasting step up to two days before serving. Simply cool the ribs completely after baking, wrap them tightly in plastic wrap, and refrigerate. On serving day, allow the ribs to come to room temperature for 30 minutes before proceeding with the glazing and grilling steps. The glaze can also be made up to five days ahead and refrigerated in an airtight container.

Perfect Pairing Suggestions

These sweet-savory ribs pair beautifully with sides that complement their flavor profile. Consider serving them with a tangy coleslaw dressed with apple cider vinegar to cut through the richness of the meat. Grilled corn on the cob with a chili-lime butter makes an excellent seasonal accompaniment. For a complete meal, add a side of roasted sweet potato wedges tossed with olive oil and the same spice blend used on the ribs.

Troubleshooting Tips

If your ribs aren't tender enough after the initial baking time, they likely need more time in the oven. Return them to the oven, still covered with foil, checking every 15 minutes until a fork easily pierces the meat between the bones. Be careful when grilling the glazed ribs as the sugar in the peach preserves can burn quickly. If you notice excessive charring, move the ribs to a cooler part of the grill or reduce the heat. For those without access to a grill, you can achieve similar results by broiling the glazed ribs for 5-7 minutes, watching carefully to prevent burning.

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Common Questions

→ Can I make these ribs without a grill?

Yes! You can finish the ribs under your oven's broiler for 5-7 minutes instead of grilling. Watch them carefully to prevent burning while still achieving that delicious caramelization.

→ How do I know when the ribs are done cooking in the oven?

The ribs should be tender but not falling apart after about 2 hours at 300°F. You can test by inserting a toothpick between the bones - it should enter with little resistance but the meat shouldn't be falling off the bone yet.

→ What sides pair well with these peach-glazed ribs?

These ribs pair beautifully with coleslaw, grilled peaches, roasted sweet potatoes, corn on the cob, or a simple green salad. The sweet-savory flavor profile works well with sides that have contrasting textures and complementary flavors.

→ Can I make the peach glaze ahead of time?

Absolutely! The glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Gently reheat before using to restore the proper consistency for basting.

→ How do I remove the silver skin from the ribs?

To remove the silver skin (membrane) from the back of the ribs, slide a butter knife under the membrane at one end to loosen it. Grab the loosened portion with a paper towel for better grip, then pull firmly to remove the entire membrane in one piece if possible.

→ Can I use bone-in country-style ribs instead of baby back ribs?

Yes, you can substitute country-style ribs, but you'll need to adjust the cooking time. Country-style ribs are thicker and meatier, so they may require 30-45 minutes additional oven time to reach the same tenderness.