Peach-Glazed Pork Ribs (Printable Page)
# What You Need:
→ For the Ribs
01 -
2 racks baby back pork ribs (about 4 lbs total)
02 -
1 tbsp olive oil
03 -
1 tbsp paprika
04 -
1 tsp garlic powder
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1 tsp onion powder
06 -
1/2 tsp ground cumin
07 -
1/2 tsp salt
08 -
1/2 tsp black pepper
→ For the Peach Glaze
09 -
1 cup peach preserves (or peach jam)
10 -
2 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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1 tbsp soy sauce (use gluten-free if needed)
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1 tsp chili flakes (optional, for heat)
14 -
1/2 tsp smoked paprika
15 -
Juice of 1/2 lemon
# How to Make It:
01 -
Preheat oven to 300°F (150°C). Line a large baking sheet with foil.
02 -
Remove the silver skin from the back of the ribs if present. Pat ribs dry.
03 -
In a small bowl, mix paprika, garlic powder, onion powder, cumin, salt, and pepper. Rub olive oil and spice blend evenly over both sides of the ribs.
04 -
Place ribs meat-side up on the baking sheet. Cover tightly with foil and bake for 2 hours, until tender but not falling apart.
05 -
In a small saucepan over medium heat, combine peach preserves, apple cider vinegar, Dijon mustard, soy sauce, chili flakes, smoked paprika, and lemon juice. Simmer for 6–8 minutes, stirring often, until thickened slightly. Set aside.
06 -
Preheat grill to medium-high.
07 -
Remove ribs from oven and discard foil. Brush ribs generously with peach glaze. Grill ribs for 10–15 minutes, turning and basting with more glaze, until caramelized and slightly charred.
08 -
Let the ribs rest for 5 minutes before slicing between bones and serving.
# Helpful Tips:
01 -
For spicier ribs, increase chili flakes or add hot sauce to the glaze.
02 -
Can substitute apricot preserves for peach.
03 -
Serve with grilled peaches, coleslaw, or roasted sweet potatoes.
04 -
Cook ribs fully in the oven if no grill is available—just broil them for 5–7 minutes at the end.