Peach-Glazed Baby Back Ribs

"This is a nice alternative to your typical barbecue sauce-slathered ribs. Sometimes you just want something different!"
photo by Buddy's Kitchen photo by Buddy's Kitchen
photo by Buddy's Kitchen
photo by loof751 photo by loof751
Ready In:
2hrs 10mins




  • For glaze, in a small saucepan cook and stir preserves, lemon juice, mustard, and cardamom over low heat until preserves melt. Set aside.
  • In a covered grill arrange preheated coals around a drip pan; test for medium heat above pan.
  • Sprinkle ribs with salt or onion salt and pepper . Place ribs on rib rack, if desired. Place ribs, meaty side up, on grill rack over drip pan, but not over the coals. Lower grill hood.
  • Grill ribs for 60 minutes, brushing with glaze after the first 30 minutes. Uncover; grill for 15 to 30 minutes more or till ribs are tender, brushing occasionally with glaze. Serve with peach slices and any additional glaze.

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  1. The marinade was really tasty and I enjoyed that. I would rather boil ribs before grilling them because we didn't like all of the fat. I would use the marinade again for sure! Served with mashed potatoes and veggies and made for Holiday Tag. Thanks! :)
  2. Wonderful recipe! It was very unusual for me to have baby back ribs without bbq sauce but this glaze was terrific and great with the pork. This grilling method resulted in tender and tasty ribs. Great change from the ordinary - thanks for posting the recipe!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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