Grilled Peachy Mustard Ribs or Pork Chops
Fire up the grill and infuse your summer cooking with bold, mouthwatering flavors courtesy of these Grilled Peachy Mustard Ribs or Pork Chops. Perfectly tender pork, kissed by the flames, is elevated with a sweet and tangy peachy mustard glaze made from fresh peaches, Dijon mustard, honey, and smoky spices like paprika and garlic. Whether you’re preparing juicy ribs or succulent bone-in pork chops, this recipe delivers the ultimate combination of caramelized char and lip-smacking glaze. The slow cooking process ensures the meat is fall-off-the-bone tender, while the final grill sear locks in an irresistible smoky-sweet crust. Ideal for backyard barbecues or cozy family dinners, pair these savory-sweet creations with sides like crispy coleslaw or roasted vegetables for a truly unforgettable meal. Keywords: grilled ribs, pork chops, peach glaze, summer BBQ.
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Recipe Information
Ingredients
- 4 pieces Pork ribs or bone-in pork chops
- 2 whole Fresh peaches
- 3 tablespoons Dijon mustard
- 2 tablespoons Honey
- 2 tablespoons Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Water
Instructions
Preheat your grill or oven to 300°F (150°C).
In a small saucepan, combine the peeled and diced peaches with 1/4 cup of water. Simmer over medium heat for 10 minutes until the peaches are soft.
Using a blender or immersion blender, puree the cooked peaches until smooth.
Add Dijon mustard, honey, brown sugar, apple cider vinegar, olive oil, garlic powder, smoked paprika, salt, and black pepper to the peach puree. Mix well to create the peachy mustard glaze.
If using ribs, remove the membrane from the back of the ribs for tender results. Pat dry the ribs or pork chops and season them lightly with extra salt and black pepper.
Place the seasoned ribs or pork chops on the grill or in the oven. If using ribs, wrap them in foil to retain moisture for the first hour of cooking.
Cook the meat for approximately 1 hour, turning occasionally if grilling.
After 1 hour, begin basting the ribs or pork chops generously with the peachy mustard glaze every 10-15 minutes. Continue cooking for another 30 minutes, allowing the glaze to caramelize and soak into the meat.
If using a grill, increase the heat to medium-high for the last 5-10 minutes to create a beautiful char on the meat. Be careful not to let the glaze burn.
Remove the ribs or pork chops from the grill or oven and let them rest for 5-10 minutes before serving.
Serve warm with your favorite side dishes, such as coleslaw, grilled vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3744 mg | 163% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 77.5 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
