Peach-Glazed Pork Ribs (Printable Version)

Tender baby back ribs with a sticky-sweet peach glaze, slow-cooked then caramelized on the grill for maximum flavor.

# What You'll 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
05 - 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
11 - 1 tbsp Dijon mustard
12 - 1 tbsp soy sauce (use gluten-free if needed)
13 - 1 tsp chili flakes (optional, for heat)
14 - 1/2 tsp smoked paprika
15 - Juice of 1/2 lemon

# Steps to Follow:

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.

# Additional Tips::

01 -
  • Ready in under 3 hours with mostly hands-off cooking time
  • Uses simple pantry ingredients with fresh peach preserves for maximum flavor
  • Perfect balance of sweet, tangy, and savory flavors in every bite
  • Impressive enough for entertaining but easy enough for weekend family meals
02 -
  • These ribs can be prepared up to the oven stage one day ahead and refrigerated
  • The peach glaze makes an excellent dipping sauce for the finished ribs
  • Each rack typically serves two people as a main course with sides
  • The same technique works beautifully with spare ribs just add 30 minutes to the oven time
03 -
  • Always remove the membrane from the back of the ribs for the most tender result
  • Let the ribs rest 5 minutes before cutting to keep them juicy and prevent the meat from falling apart
  • For deeper flavor add a tablespoon of bourbon to the peach glaze while cooking

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