Atlanta-Style Peach Glazed Pork Ribs Recipe

This Southern-inspired dish pays homage to the city’s rich culinary heritage, combining succulent pork ribs with a sweet and tangy peach glaze that will have you licking your fingers in delight. Picture tender ribs slow-cooked to perfection, their meat falling off the bone, generously slathered with a luscious peach-infused glaze. Whether you’re hosting a backyard barbecue or simply craving a taste of Atlanta, this simple and friendly recipe is your ticket to a satisfying and flavor-packed meal. So, grab your apron and get ready to indulge in the irresistible flavors of this Southern delight!


  • 2 racks of pork ribs
  • 1 cup peach preserves
  • ¼ cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste


  1. Preheat the oven to 325°F (165°C).
  2. Season the racks of pork ribs with salt, pepper, smoked paprika, and garlic powder, ensuring both sides are well coated.
  3. Place the seasoned ribs on a large baking sheet, bone-side down.
  4. In a bowl, combine peach preserves, soy sauce, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Whisk well to create the glaze.
  5. Brush the glaze generously over the top side of the ribs, reserving some for basting during cooking.
  6. Cover the baking sheet tightly with aluminum foil, sealing in the ribs.
  7. Bake the ribs in the preheated oven for 2 to 2.5 hours, or until the meat is tender and begins to pull away from the bones.
  8. Remove the foil, brush the ribs with more glaze, and increase the oven temperature to 425°F (220°C).
  9. Return the ribs to the oven, uncovered, and continue baking for an additional 10-15 minutes until the glaze caramelizes and turns slightly sticky.
  10. Remove the ribs from the oven and let them rest for a few minutes before slicing and serving.

Leave a Reply

Your email address will not be published. Required fields are marked *