Peach Balsamic Baby Back Ribs with Honey & Citrus
Peach Balsamic Baby Back Ribs with Honey & Citrus
Description
Tender baby back ribs roasted low and slow, then finished under high heat with a Peach White Balsamic, honey, and citrus glaze that turns glossy, sweet, and lightly caramelized.
Recipe Overview
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 2½ hours
Ingredients
1 rack baby back ribs (about 2–2½ lbs)
½ cup Peach White Balsamic (plus extra for finishing)
1 tbsp honey
1 tbsp Meyer Lemon Olive Oil
Zest of 1 orange
Salt & black pepper
Instructions
• Preheat oven to 300°F.
• Season ribs with salt and pepper and wrap tightly in foil.
• Roast for 2½ hours until tender.
• Whisk Peach White Balsamic, honey, Meyer Lemon Olive Oil, and orange zest.
• Unwrap ribs, brush heavily with glaze, and broil 3–5 minutes until glossy and caramelized.
• Finish with a final drizzle of Peach White Balsamic.
Chef’s Tip
Add the glaze only at the end — low and slow cooking preserves tenderness, while broiling gives the peach glaze its shine and caramelization.
Flavor Variations
• Use Pomegranate Dark Balsamic for sharper acidity
• Swap in Pineapple White Balsamic for tropical notes
• Use 25 Star White Balsamic for a lighter finish
Pairings
Pairs beautifully with grilled corn, roasted potatoes, or a crisp green salad. Excellent with Zinfandel or chilled Rosé.
Recipe Notes
The ribs can be roasted ahead and finished under the broiler just before serving. Add the glaze at the end so it caramelizes without burning.
