Best Peach Glazed Ribs – Easy Backyard BBQ Recipe
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These Peach Glazed Ribs are one of those recipes that stop people in their tracks. You get that deep smoke flavor everyone loves, but then the sweet peach glaze hits and it’s game over. They’re different, they’re sticky, and they’re the kind of ribs people talk about long after the cookout is done.
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Why You’ll Love These Ribs
The peach glazed ribs are simple. You don’t need years of BBQ experience or fancy gear. Just a rack of ribs, a steady smoker, and a quick homemade glaze.
The flavor combo on these peach glazed ribs is wild. Smoky pork, a sweet peach kick, and a tangy little bite from vinegar and Dijon. It’s a balance that works every time.
And let’s be honest, these ribs look killer. That shiny peach glaze tacks up on the smoker and gives you the kind of rack you’ll want to snap a photo of before digging in.
Ingredients
- 1 Rack Baby Back Ribs
- 4 TBSP Butter
- BBQ Rub
- 1/4 C Hot Sauce (binder)
Peach Glaze
- 1 C Peach Jam
- 2 TBSP Honey
- 1/4 C Apple Cider Vinegar
- 2 TBSP Brown Sugar
- 1 TBSP Dijon Mustard
- 1/2 TSP Smoked Paprika
- 1/4 TSP Ground Cinnamon (optional)
- Pinch Salt and Black Pepper
How to Make Peach Glazed Ribs
Prep the Peach Glazed Ribs
Peel that membrane off the back. Trim any tough fat or loose bone bits. Rub them down with hot sauce so the seasoning sticks, then coat heavy with BBQ rub. Let them sit while the smoker comes up to temp.
Smoke
Set the ribs bone side down at 250°F. After 45 minutes or so, the rub should look dry. Give them a spritz of apple juice or vinegar. Let them ride for another hour.
Get the Peach Wrap from chickenfriedbbq.com
Wrap
Pull the ribs and lay them on foil with butter and a little extra rub. Wrap tight and put them back on for another hour. This step keeps them juicy and tender.
Glaze and Finish
Unwrap the peach glazed ribs and return them to the smoker. Brush on peach glaze and let it tack up. Brush again for that sticky shine. Rest 15 minutes, then slice and serve.
Peach Glaze
Throw everything in a saucepan over medium heat. Stir until smooth and bring to a simmer. Let it bubble for 8–10 minutes, stirring now and then, until it thickens a little. Cool slightly before brushing over the ribs.
Serving Ideas
These ribs hold their own, but sides make the plate. Smoked mac and cheese, cornbread, or slaw are always solid picks. If you’re hosting, slice the rack into single bones, stack them on a board, and drizzle extra glaze over the top for that messy-but-beautiful look.
Tips for the Peach Glazed Ribs
- Hot sauce as a binder works better than mustard here, in my opinion as it leaves you with more flavor at the end.
- Jam, not jelly if possible. You want that texture.
- Let the ribs rest. It makes a difference.
- Make extra glaze because folks will be dipping.
Final Thoughts
Peach Glazed Ribs take everything you love about BBQ and give it a sweet twist. They’re smoky, tender, and coated in a glaze that just works. Fire up the smoker, grab some peach jam, and get ready to make a rack that won’t last long once it hits the table.
Get Dad’s All Purpose Rub from Grillin With Dad
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- EASY Smoked Dr Pepper Party Ribs w/ BBQ Sauce Recipe
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- Foil Boat Ribs Method – Easy BBQ Recipe (No Wrap)
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Ingredients
- 1 Rack Baby Back Ribs
- 4 TBSP Butter
- BBQ Rub
- 1/4 C Hot Sauce binder
Peach Glaze
- 1 C Peach Jam
- 2 TBSP Honey
- 1/4 C Apple Cider Vinegar
- 2 TBSP Brown Sugar
- 1 TBSP Dijon Mustard
- 1/2 TSP Smoked Paprika
- 1/4 TSP Ground Cinnamon optional
- Pinch Salt and Black Pepper
Instructions
- Preheat smoker to 250F
- Prepare your ribs by removing the loose bones on the ends, trim off any hard fat, and remove membrane from bottom of ribs
- Add hot sauce for binder and cover well in your favorite BBQ Rub, let sit for the seasoning to sweat in for 15-20 minutes
- Place on smoker to cook, bone side down
- After 45 minutes – 1 hour, your seasoning should be dry, spritz with water or apple juice or apple cider vinegar. Cook for another hour.
- Remove from grill and place on a double lined piece of tin foil with butter and rib wrap. Wrap tightly and place back on smoker for 1 hour.
- Remove ribs from foil and place back on smoker. Liberally apply peach glaze and let it tack up on the ribs, then re-apply. Remove from smoker and let rest for 15 minutes. Slice and serve.
Peach Rib Glaze
- While the Ribs are cooking: Add all ingredients to a small saucepan over medium heat.
- Stir until smooth and bring to a gentle simmer.
- Cook for 8-10 minutes, stirring often, until slightly thickened.
- Let cool slightly before brushing over ribs
