Peach Glazed Baby Back Ribs
Succulent, tender, and packed with smoky-sweet flavor, these Peach Glazed Baby Back Ribs are a barbecue lover's dream. Featuring fall-off-the-bone pork ribs coated in a bold dry rub of paprika, garlic powder, and brown sugar, this recipe takes things to the next level with a luscious homemade peach glaze. Made from rich peach jam, tangy apple cider vinegar, and a touch of honey, the glaze creates a beautifully caramelized finish that pairs perfectly with the tender meat. Oven-baked for ease and grilled or broiled for a final smoky char, these ribs are a show-stopping centerpiece for summer cookouts or cozy dinners. Garnished with fresh peach slices for an extra touch of elegance, this meal is as visually appealing as it is delicious. Perfectly balanced between savory and sweet, these ribs are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 racks baby back ribs
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 cup peach jam
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 pieces fresh peaches (optional, for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Prepare the ribs by removing the membrane from the back of each rack. Use a knife to lift the membrane at one end and pull it off using a paper towel for better grip.
In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create a dry rub.
Rub the spice mixture generously over both sides of the ribs.
Wrap each rack tightly in aluminum foil and place on a baking sheet. Bake in the preheated oven for 3 hours, or until the ribs are tender and the meat is pulling away from the bone.
While the ribs bake, prepare the peach glaze. In a medium saucepan, combine peach jam, apple cider vinegar, Dijon mustard, soy sauce, and honey. Heat over medium heat and stir until smooth. Let it simmer for 5 minutes, then remove from heat.
Once the ribs are done baking, remove them from the oven and unwrap the foil. Increase the oven temperature to 450°F (230°C), or prepare a grill to medium-high heat.
Brush the peach glaze generously over the ribs. Place the ribs back in the oven or on the grill and cook for an additional 10-15 minutes, basting with glaze every 5 minutes, until caramelized.
Remove the ribs from the heat and let them rest for 5 minutes before slicing.
Garnish with thin slices of fresh peaches, if desired, and serve warm.
Nutrition Facts
Calories |
5911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.7 g | 438% | |
| Saturated Fat | 121.8 g | 609% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 8437 mg | 367% | |
| Total Carbohydrate | 330.2 g | 120% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 275.0 g | ||
| Protein | 368.7 g | 737% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 918 mg | 71% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5362 mg | 114% | |
*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.
