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Smoky and Sweet Peach Back Ribs

4 hours
3 hours
Dairy-Free Gluten-Free


  • 2 Coleman Natural Pork Back Rib Racks
  • 8 cups water
  • 1 cup cider vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup kosher salt
  • 1 tablespoon smoked paprika
  • 6 cloves garlic, smashed
  • 1 tablespoon peppercorns
  • 1/2 cup firmly packed dark brown sugar
  • 3 tablespoons smoked paprika
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
Peach Glaze
  • 1 1/2 cups peach jam
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon Dijon mustard


1 Brine: Combine the water, vinegar, sugar, salt, smoked paprika, garlic and peppercorns in a large saucepan; bring to a boil. Cook for 5 minutes or until the sugar and salt are dissolved. Remove from heat and cool completely. Place the ribs in a re-sealable plastic bag and fill with the brine; seal the bag closed. Refrigerate, turning occasionally, for 4 hours or overnight. Remove ribs from the brine; discard brine.

2 Rub: Stir the brown sugar with the smoked paprika, sugar, salt, garlic powder, pepper, mustard, cumin, ginger and cinnamon. Rub all over both racks of ribs. Let stand for 30 minutes.

3 Peach glaze: Whisk the jam with the lime juice, garlic, ginger and mustard.

4 Preheat the oven to 325° Arrange the ribs on a baking sheet fitted with a rack; cover with foil. Bake for 1 hour 30 minutes; remove foil. Bake, basting with the peach glaze every 30 minutes, for 1 hour 30 minutes or until bones move easily within the meat. Cut into 3-bone portions and arrange on a serving platter. Sprinkle green onion over the ribs.

The peach glaze can be made up to 5 days in advance. Double the spice mixture and save half to use with poultry or other cuts of pork.

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