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Easy Pork Ribs With Peach & Molasses Glaze is ready to serve

Pork Ribs With Peach & Molasses Glaze

These tender pork ribs are coated in a rich, sticky glaze made from juicy peaches and dark molasses, creating a perfect balance of sweet and savory flavors. Grilled to perfection, they have a beautiful caramelized crust that’s irresistible with every bite!
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Calories: 620kcal
Author: Austin Carter
Servings: 4

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!

Nutrition

Calories: 620kcal | Carbohydrates: 48g | Protein: 32g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 95mg | Sodium: 112mg | Potassium: 620mg | Fiber: 2g | Sugar: 32g | Vitamin A: 350IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 2.5mg