These pork ribs are truly amazing! I think they would have been even better if I was able to throw them onto a grill, but soon, hopefully–fingers crossed! The peach glaze is really finger licking good. Dark and syrupy molasses reduced down with apple cider vinegar, Creole mustard, cane syrup, jalapenos, and peaches. Omit the creole mustard and I would even drizzle a little bit on top of some vanilla ice cream.
I was really craving some ribs and did not want the typical BBQ sauce slathered on them. I remember growing up my mom boiling ribs in a flavorful broth until tender and then throwing them onto the grill to get some smokiness and a char. I opted for the baking method. I took a slab of St. Louis cut ribs and made a quick rub of brown sugar, salt, coriander, chilé de arbol, pimenton de espelette, and black pepper. Then I took some molasses and mixed it with apple cider vinegar and painted it on the ribs, wrapped in foil and then in the oven.
Make up some delicious sides and chow down! I made a quick buttermilk cole slaw to eat with them.
1/4 cup mayo
1/2 cup buttermilk
1/4 teaspoon celery seed
1/4 teaspoon kosher salt
1 tablespoon honey
4 cups shredded green cabbage, red cabbage, and carrots.
Mix mayo, buttermilk celery seed, salt, and honey together then toss the cabbage blend with the dressing. I would recommend using a little dressing at first depending on how you like your cole slaw.
Pork Ribs With Peaches & Molasses
- 3 teaspoons kosher salt
- 1 teaspoon coriander, ground
- 1 1/2 teaspoon brown sugar
- 1/2 teaspoon piment de espelette or cayenne
- 2 tablespoons molasses
- 2 tablespoon apple cider vinegar
- 1 slab of pork ribs, roughly 2-2 1/2 pounds I used the St. Louis Cut
Peach Molasses Glaze
- 1 cup apple cider vinegar
- 1/2 cup molasses
- 1/2 cup cane syrup or brown sugar
- 4 tablespoons Creole Mustard
- 1 serrano or jalapeño pepper diced
- a pinch of salt
- fresh cracked black pepper
- 3-4 peaches pitted and sliced
Preheat oven to 350 degrees. In a small bowl combine the salt, coriander, brown sugar, piment de espelette and mix well. Place ribs onto aluminum foil making sure to double the pieces and make sure it is big enough to wrap the ribs in. Rub the spice mixture over the ribs. Mix the molasses and apple cider vinegar together and paint the ribs with the mixture on both sides. Fold foil around the ribs to create a tight seal. Transfer to sheet pan and place in the oven for 2 hours until fork tender.
While the ribs cook, prepare the glaze. In a heavy bottom skillet, add the apple cider vinegar, molasses, cane syrup, creole mustard, serrano, black pepper, and salt. Bring to a simmer and add peaches. Cook for 4-5 minutes over medium-high heat until peaches begin to soften and glaze thickens. Remove from heat.
When ribs are finished remove from oven and raise to 400 degrees. Open up the foil packet and drain any fat and juices that accumulated. Pour the molasses mixture over the ribs, making sure it coats all over and bake for 5-10 minutes. Enjoy!