These pork ribs are truly amazing! I think they would have been even better if I was able to throw them onto a grill, but soon, hopefully–fingers crossed! The peach glaze is really finger-licking good.
Dark and syrupy molasses are reduced with apple cider vinegar, Creole mustard, cane syrup, jalapenos, and peaches. Omit the creole mustard and I would even drizzle a little bit on top of some vanilla ice cream.
I was really craving some ribs and did not want the typical BBQ sauce slathered on them. I remember growing up my mom boiling ribs in a flavorful broth until tender and then throwing them onto the grill to get some smokiness and a char.
I opted for the baking method. I took a slab of St. Louis cut ribs and made a quick rub of brown sugar, salt, coriander, chilé de arbol, pimenton de espelette, and black pepper.
Then I took some molasses and mixed it with apple cider vinegar and painted it on the ribs, wrapped it in foil, and then in the oven.
Pork Ribs With Peach & Molasses Glaze
Equipment
- Small Mixing Bowl
- Aluminum foil
- Baking sheet
- Basting Brush
- Heavy-bottom skillet
- Tongs
- Measuring Spoons
Ingredients
For the Buttermilk Dressing:
- 1/4 cup mayo
- 1/2 cup buttermilk
- 1/4 teaspoon celery seed
- 1/4 teaspoon kosher salt
- 1 tablespoon honey
- 4 cups shredded green cabbage red cabbage, and carrots.
For the Ribs:
- 3 teaspoons kosher salt
- 1 teaspoon coriander ground
- 1 1/2 teaspoon brown sugar
- 1/2 teaspoon piment de espelette or cayenne
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 slab of pork ribs roughly 2-2 1/2 pounds I used the St. Louis Cut
For the Ribs:
- 1 cup apple cider vinegar
- 1/2 cup molasses
- 1/2 cup cane syrup or brown sugar
- 4 tablespoons Creole Mustard
- 1 serrano or jalapeño pepper diced
- a pinch of salt
- fresh cracked black pepper
- 3-4 peaches pitted and sliced
Instructions
- Preheat the oven to 350°F. Mix salt, coriander, brown sugar, and piment d’Espelette in a small bowl.
- Place the ribs on a double layer of aluminum foil, large enough to wrap them fully. Rub the spice mixture all over the ribs.
- In a small bowl, mix molasses and apple cider vinegar. Brush this mixture onto both sides of the ribs.
- Wrap the ribs tightly in the foil and place on a sheet pan. Bake for 2 hours, until tender.
- While the ribs cook, make the glaze: In a skillet, simmer apple cider vinegar, molasses, cane syrup, Creole mustard, serrano, black pepper, and salt. Add peaches and cook until softened and the glaze thickens.
- Remove ribs from the oven, increase heat to 400°F, and open the foil. Drain any juices, pour the glaze over the ribs, and bake uncovered for 5-10 minutes until caramelized. Enjoy!
