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 are reduced 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 it in foil, and then in the oven.
Pork Ribs With Peach & Molasses Glaze
Equipment
- Small Mixing Bowl
- Aluminum foil
- Basting Brush
- Heavy-bottom skillet
- Tongs
Ingredients
For the Buttermilk Dressing:
- 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.
For the Ribs:
- 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 tablespoons apple cider vinegar
- 1 slab of pork ribs roughly 2-2 1/2 pounds I used the St. Louis Cut
For the Ribs:
- 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
Instructions
- Preheat the oven to 350°F. Mix salt, coriander, brown sugar, and piment d’Espelette in a small bowl.
- Place the ribs on a double layer of aluminum foil, large enough to wrap them fully. Rub the spice mixture all over the ribs.
- In a small bowl, mix molasses and apple cider vinegar. Brush this mixture onto both sides of the ribs.
- Wrap the ribs tightly in the foil and place on a sheet pan. Bake for 2 hours, until tender.
- While the ribs cook, make the glaze: In a skillet, simmer apple cider vinegar, molasses, cane syrup, Creole mustard, serrano, black pepper, and salt. Add peaches and cook until softened and the glaze thickens.
- Remove ribs from the oven, increase heat to 400°F, and open the foil. Drain any juices, pour the glaze over the ribs, and bake uncovered for 5-10 minutes until caramelized. Enjoy!
Nutrition
Howdy! I’m Austin Carter, a photographer who loves to cook. During the day, I take pictures, but at night, I dive into the world of flavors and recipes. You’ll often find me experimenting in the kitchen, blending flavors, and creating delightful concoctions. I run the “Beyond the Bayou Blog,” where I share easy and tasty recipes every day.
My blog focuses on cooking, bringing you simple and delicious meals. From quick dinners to special treats, each recipe is made with care and shared with joy.
Come join me in the kitchen through “Beyond the Bayou Blog,” where cooking is simple, fun, and full of flavor. Let’s enjoy the tasty side of life together!
