Peach-Glazed Ribs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Peach-Glazed Ribs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Peach-Glazed Ribs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Prepare grill for indirect heat, using a drip pan

Step 2: Technique & Execution

Place ribs over drip pan

Step 3: Technique & Execution

Grill, covered, over indirect medium heat for 60 minutes, turning occasionally

Step 4: Technique & Execution

Meanwhile, in a blender or food processor, combine the remaining ingredients; cover and process until smooth

Step 5: Technique & Execution

Baste ribs with some of the sauce

Step 6: Technique & Execution

Grill 15-20 minutes longer or until meat is tender and juices run clear, basting occasionally with remaining sauce.