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