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Peach-Glazed Ribs

For a fruity alternative to the usual barbecue sauce for ribs, try this slightly spicy recipe at your next picnic. The peaches add just the right touch of sweetness and a lovely color to this special sauce. —Sharon Taylor, Columbia, South Carolina
  • Total Time
    Prep: 15 min. Grill: 1-1/4 hours
  • Makes
    6 servings


  • 3 to 4 pounds pork baby back ribs, cut into serving-size pieces
  • 1 can (15-1/4 ounces) peach halves, drained
  • 1/3 cup soy sauce
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame seeds, toasted
  • 1 garlic clove, peeled
  • 1/4 teaspoon ground ginger


  • Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally.
  • Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs.
  • Grill until meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with remaining sauce.
Nutrition Facts
1 each: 568 calories, 40g fat (13g saturated fat), 122mg cholesterol, 930mg sodium, 25g carbohydrate (23g sugars, 1g fiber), 28g protein.

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Average Rating:
  • justmbeth
    Jan 21, 2020

    Flavor of these ribs were outstanding but the cooking method did not yield tender ribs. I would try again but tweak the cooking method. Sauce yield is enough for 2 racks.

  • budsharelunker
    Sep 6, 2009

    These turned out amazing. But the second time I made them I added some peach jelly to give it a more defined peach flavor. I have been asked over and over to make these. In fact they are on my Labor Day menu. Thank you.