There’s nothing quite like the sweet and savory combination of peach-glazed ribs to elevate your barbecue game. The juicy, tender pork ribs are slathered in a luscious peach glaze that caramelizes beautifully on the grill, offering a delightful balance of flavors with every bite. The sweetness of ripe peaches blends perfectly with a hint of tanginess and spice, creating a dish that’s sure to impress at any summer gathering. Whether you’re a seasoned pitmaster or a grilling novice, these peach-glazed ribs will bring a touch of Southern charm to your table.
Ingredients
- 2 racks of pork baby back ribs (about 4 pounds total)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Peach Glaze
- 2 cups fresh peaches, peeled and chopped (or 1 ½ cups peach preserves)
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon red pepper flakes (optional)
- 1 clove garlic, minced
Instructions
- Prepare the Ribs:
- Remove the membrane from the back of the ribs for more tender meat.
- Rub both sides of the ribs with olive oil and season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Preheat the Grill:
- Preheat your grill to medium heat, about 275°F (135°C). If using a charcoal grill, arrange the coals for indirect cooking.
- Cook the Ribs:
- Place the ribs on the grill bone side down. Cover and cook for about 2 ½ to 3 hours, maintaining a consistent temperature. Turn the ribs occasionally to ensure even cooking.
- Make the Peach Glaze:
- In a medium saucepan over medium heat, combine the peaches (or peach preserves), brown sugar, apple cider vinegar, soy sauce, Dijon mustard, Worcestershire sauce, red pepper flakes (if using), and garlic.
- Bring to a simmer and cook for about 10-15 minutes, stirring occasionally, until the peaches are soft and the sauce has thickened slightly. Use an immersion blender or a regular blender to puree the sauce until smooth.
- Glaze the Ribs:
- During the last 30 minutes of cooking, generously brush the peach glaze over the ribs, turning them occasionally to caramelize the glaze without burning.
- Serve:
- Once the ribs are tender and the glaze is sticky and caramelized, remove them from the grill. Let them rest for a few minutes before slicing into individual ribs.
- Serve the ribs hot with any remaining peach glaze on the side.
Enjoy these flavorful peach-glazed ribs as the centerpiece of your next barbecue feast!
