Get ready to elevate your BBQ game with these mouthwatering Balsamic Peach BBQ Ribs that will make your taste buds dance and your guests beg for the recipe! Imagine tender, fall-off-the-bone pork ribs glazed with a tantalizing sauce that perfectly balances sweet, tangy, and smoky flavors - this isn't just another rib recipe, this is a culinary experience that will transform your weekend cookout into a gourmet feast. Whether you're a seasoned chef or a weekend grilling enthusiast, these ribs are about to become your new signature dish.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs pork ribs
- 1 cup peach preserves
- 1/2 cup balsamic vinegar
- 1/4 cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C). Remove the membrane from the back of the ribs by sliding a knife under the thin skin and peeling it off completely.
- Season the ribs generously with salt and pepper on both sides, ensuring even coverage.
- Place the ribs on a large baking sheet lined with aluminum foil, bone-side down. Cover tightly with another sheet of foil to create a sealed packet.
- Slow roast the ribs in the preheated oven for 1 hour and 45 minutes, allowing the meat to become tender and start to pull away from the bones.
- While the ribs are cooking, prepare the balsamic peach BBQ sauce. In a medium saucepan, combine peach preserves, balsamic vinegar, ketchup, Dijon mustard, and Worcestershire sauce.
- Whisk the sauce ingredients together over medium heat until well combined and slightly thickened, about 10-12 minutes. Remove from heat and set aside.
- After 1 hour and 45 minutes, remove the ribs from the oven and carefully open the foil packet. Brush generously with the prepared balsamic peach BBQ sauce.
- Increase oven temperature to 400°F (200°C). Return the ribs to the oven, uncovered, and bake for an additional 15-20 minutes, allowing the sauce to caramelize and create a sticky glaze.
- Remove from oven and let the ribs rest for 5-10 minutes before cutting between the bones.
- Serve hot, with extra BBQ sauce on the side for dipping. Garnish with fresh chopped parsley or green onions if desired.
Tips
- • For maximum tenderness, always remove the membrane from the back of the ribs before seasoning • Use a meat thermometer to ensure ribs reach an internal temperature of 145°F • For extra flavor, consider adding a dry rub before applying the BBQ sauce • Allow ribs to rest after cooking to help the juices redistribute, ensuring maximum moisture • If you prefer a smokier flavor, finish the ribs on a grill instead of in the oven • Make the BBQ sauce ahead of time to let the flavors meld together • Don't rush the slow-roasting process - low and slow is the secret to perfectly tender ribs
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 38g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 140mg
