If you're in the mood for something sweet, smoky, and just a tad spicy, these Spice-Infused Peach Glazed Pork Ribs are calling your name. Perfect for a summer barbecue or a cozy fall gathering, these ribs are sure to impress your guests with their rich, complex flavors.
Let's talk about what makes these ribs so special. First, the peach preserves bring a natural sweetness and a bit of tang that complement the richness of the pork. The apple cider vinegar adds a zesty kick, balancing out the sweetness perfectly. We use soy sauce for its umami depth, giving the glaze a savory backbone. A touch of Dijon mustard provides a subtle sharpness and complexity. For spices, smoked paprika adds a gentle smokiness, while garlic powder and ground coriander infuse aromatic warmth. We finish with a bit of cayenne pepper for heat and the classic duo of salt and black pepper for seasoning.
These ribs pair beautifully with a simple coleslaw or a fresh, crisp salad to balance the rich flavors. Consider serving with some grilled corn on the cob for a true backyard barbecue experience. And don't forget a refreshing glass of iced tea or a tangy lemonade to wash it all down.
Start by preheating your grill to medium-high heat. This will give the ribs a nice sear and lock in all those juices. While your grill is heating up, grab a small bowl and mix together your glaze ingredients: the peach preserves, apple cider vinegar, soy sauce, Dijon mustard, smoked paprika, garlic powder, cayenne pepper, ground coriander, salt, and black pepper. This mixture will become the star of the show, coating your ribs with layers of flavor.
Once your grill is ready, brush your ribs with a bit of olive oil. This helps prevent sticking and gives the ribs a beautiful char. Place them on the grill and cook for about 5 minutes on each side to get a good sear. Now, lower the heat to low — this is where the magic happens! Generously brush the ribs with your peach glaze, making sure to cover them well.
Close the grill lid and let the ribs cook for 2 to 2.5 hours, basting with more glaze every 30 minutes. This slow cooking process ensures the ribs become tender and the glaze caramelizes beautifully. Once done, remove the ribs from the grill and let them rest for about 10 minutes. This resting period allows the juices to redistribute, making each bite as succulent as possible. Finally, slice the ribs and garnish with fresh peach slices and chopped scallions to add a pop of color and freshness.
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