Peach Glazed Spareribs
Transform your next barbecue into a gourmet feast with tender, juicy Peach Glazed Spareribs. Coated in an irresistible sweet-and-spicy peach glaze made from peach preserves, brown sugar, and a touch of cayenne pepper, these spareribs strike the perfect balance of smoky and fruity flavors. Slow-cooked to perfection in the oven, the pork ribs are first wrapped in a savory spice rub featuring smoked paprika and garlic powder, ensuring bold flavor in every bite. Finished with a caramelized, sticky glaze at a higher heat, these ribs are as visually stunning as they are delicious. Perfect for summer gatherings or cozy weekend dinners, this recipe serves up to six and pairs beautifully with sides like coleslaw and cornbread. Get ready to impress friends and family with this melt-in-your-mouth barbecue showstopper!
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Recipe Information
Ingredients
- 4 pounds pork spareribs
- 1 cup peach preserves
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat oven to 300°F (150°C).
Remove the membrane from the back of the spareribs and pat them dry with paper towels.
Mix salt, black pepper, garlic powder, smoked paprika, and cayenne pepper in a small bowl to create the rub.
Rub the spice mixture generously over both sides of the ribs.
Wrap the ribs in aluminum foil, sealing tightly, and place them on a baking sheet.
Bake in the preheated oven for 2.5 hours until the ribs are tender.
While the ribs bake, prepare the peach glaze: In a saucepan, combine peach preserves, brown sugar, apple cider vinegar, soy sauce, and a pinch of cayenne pepper. Heat over medium heat, stirring occasionally, until the mixture is smooth and slightly thickened, about 5-7 minutes. Remove from heat and set aside.
After the ribs have baked, remove them from the oven and unwrap them carefully (be cautious of hot steam).
Increase oven temperature to 425°F (220°C).
Brush the ribs generously with the peach glaze on both sides and place them on a baking sheet lined with foil.
Return the ribs to the oven and bake for an additional 15 minutes, brushing with more glaze halfway through, until the glaze is caramelized and sticky.
Remove the ribs from the oven and let them rest for 5-10 minutes before slicing.
Serve warm with extra peach glaze on the side for dipping.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 28.2 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 759 mg | 16% | |
*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.
