Peach Balsamic–Glazed Pork Ribs
These peach balsamic–glazed pork ribs are slow-cooked until tender, then finished with a glossy glaze made using our Peach Balsamic for a perfectly balanced sweet-and-savory finish. The natural fruit sweetness and gentle acidity of the balsamic create beautiful caramelization without overpowering the pork. Ideal for oven roasting with an optional grill finish, this recipe delivers bold summer flavor with minimal effort.
Ingredients
Pork Ribs
- 2 Racks Baby Back or St Louis Style Ribs
- 1 Tbsp Chipotle Olive Oil EVOO Marketplace
- 2 Tbsp Kosher Salt
- 2 Tbsp Ground Black Pepper
- 1 Tbsp Smoked Paprika
- 1 Tbsp Garlic Powder
Peach Balsamic Glaze
- 1/2 Cup Peach Balsamic EVOO Marketplace
- 3 Tbsp Honey or Brown Sugar
- 2 Tbsp Ketchup
- 1 Tbsp Dijon Mustard
Instructions
Prepare the Ribs
- Preheat oven to 300°F
- Remove the membrane from the back of the ribs if still attached.
- Lightly rub ribs with olive oil, then season evenly with salt, pepper, smoked paprika, and garlic powder.
- Wrap ribs tightly in foil and place on a rimmed baking sheet.
- Bake for 2–2½ hours, until ribs are very tender.
Make the Peach Balsamic Glaze
- While ribs cook, combine our Peach Balsamic, honey, ketchup, Dijon mustard, butter, and red pepper flakes in a small saucepan.
- Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy.
- Remove from heat and set aside. The glaze will thicken as it cools.
Glaze & Finish
- Increase oven temperature to 425°F (or preheat grill to medium-high).
- Carefully unwrap ribs and brush generously with the peach balsamic glaze.
- Return ribs to the oven uncovered for 15–20 minutes, brushing once more, until caramelized.Alternatively, finish on the grill for 5–8 minutes per side for added char.
Notes
- Our Peach Balsamic provides natural sweetness—avoid over-reducing the glaze to prevent bitterness.
- For extra smoky depth, finish ribs on the grill or add a pinch of chipotle powder to the glaze.
- Let ribs rest 5–10 minutes before slicing for best texture.
Serving Suggestions
- Serve with grilled corn, herb-roasted potatoes, coleslaw, or a crisp summer salad.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.