Description
Smoky pork ribs with peach & molasses glaze brings summer cookout vibes straight to your backyard grill. Tender meat glazed with sweet-tangy sauce makes your weekend barbecue absolutely delicious.
Ingredients
Scale
Main Ingredients:
- 1 slab pork ribs
- 3–4 peaches
Spice and Seasoning Blend:
- 3 teaspoons kosher salt
- 1 ½ teaspoons brown sugar
- 1 teaspoon ground coriander
- ½ teaspoon piment de espelette or cayenne
Glaze and Liquid Ingredients:
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 cup apple cider vinegar
- ½ cup molasses
- ½ cup cane syrup or brown sugar
- 4 tablespoons Creole mustard
- 1 serrano or jalapeño pepper
- 1 pinch salt
- 1 pinch fresh cracked black pepper
Instructions
- Combine 3 teaspoons kosher salt, 1 teaspoon ground coriander, 1 ½ teaspoon brown sugar, and ½ teaspoon piment de espelette in a small mixing bowl to create your seasoning blend.
- Position the pork slab on a double layer of aluminum foil large enough to completely encase the meat. Massage the spice mixture thoroughly across every surface of the ribs.
- Whisk 2 tablespoons molasses with 2 tablespoons apple cider vinegar. Generously paint this liquid mixture across both sides of the seasoned ribs.
- Completely seal the ribs inside the aluminum foil packet, ensuring no openings exist. Transfer the wrapped package onto a sheet pan.
- Slide the pan into a preheated 350°F oven. Roast for exactly 2 hours, allowing the meat to become supremely tender.
- While ribs cook, prepare the glaze. Combine 1 cup apple cider vinegar, ½ cup molasses, ½ cup cane syrup, 4 tablespoons Creole mustard, diced serrano pepper, salt, and cracked black pepper in a skillet.
- Add 3-4 sliced peaches to the simmering glaze. Cook until peaches soften and the liquid reduces and thickens, approximately 12-15 minutes.
- Remove ribs from the oven and increase temperature to 400°F. Carefully open the foil packet and drain accumulated cooking juices.
- Pour the warm peach-molasses glaze completely over the ribs. Return uncovered pan to the oven for 5-10 minutes, allowing the surface to caramelize and develop deep, rich color.
Notes
- Choose baby back ribs for more tender meat that falls right off the bone.
- Create a double layer of aluminum foil to prevent burning and help steam the ribs perfectly.
- Let the ribs rest for 10 minutes after baking to help the meat redistribute its juices and become more succulent.
- Swap the serrano pepper for jalapeño if you prefer a milder heat level in your glaze.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Pork
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 to 6
- Calories: 510 kcal
- Sugar: 35 g
- Sodium: 920 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg