By Jim Harrison (Georgia Native, Grandpa to Many, and Weekend Grillmaster) Guest Post
When you spend your weekdays knee-deep in rows of golden sweet corn under the Georgia sun, you learn to appreciate the simple pleasures of life — rich soil, honest sweat, and the kind of meals that bring a big family to one long table. Come Saturday evening, that’s exactly what I live for: gathering my grandchildren, firing up the grill or smoker, and letting the scent of peach-glazed ribs float through the warm Southern air.
This here’s not just a recipe — it’s a story of home, heart, and heritage. And I’m sharing it the same way I pass it to my grandkids: with a mess of good advice, a lot of love, and no shortcuts.
Why Georgia Peach?
In Georgia, peaches ain’t just fruit — they’re pride. I grow corn, but I barter with my neighbor Earl, who’s been growing peaches since before I could walk. Fresh, ripe Georgia peaches are juicy, sweet, and with just a little tang. That’s what makes them perfect for a rib glaze — they caramelize beautifully and cut through the fat with Southern grace.
Choosing the Right Ribs
You want pork baby back ribs for tenderness, but St. Louis-style is meatier if you’re feeding a large brood like mine. I usually go with St. Louis for the main course and throw in a rack of baby backs for the lighter eaters (looking at you, little Ellie).
The Recipe: Georgia Peach-Glazed Ribs
Ingredients (Feeds 6–8 hungry grandkids)
For the Ribs:
- 2 racks of St. Louis-style pork ribs (about 4–5 lbs total)
- 2 tbsp yellow mustard (binder)
- ¼ cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne (optional, if you like a kick)
- 1 tbsp salt
- 1 tsp cracked black pepper
For the Peach Glaze:
- 2 large ripe Georgia peaches, peeled and diced
- ½ cup peach preserves or jam
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Dash of hot sauce (optional)
- Pinch of salt
Step-by-Step Instructions
Step 1: Prep the Ribs
- Remove the membrane from the back of the ribs (use a butter knife and paper towel).
- Rub the ribs with yellow mustard — it helps the dry rub stick and tenderizes slightly.
- Mix the dry rub spices and coat ribs generously on both sides.
- Let them rest while you prep your cooker — about 30–45 minutes.
Step 2: Make the Peach Glaze
- In a saucepan, combine diced peaches, preserves, vinegar, Worcestershire, Dijon, honey, and salt.
- Simmer on low for 20–25 minutes, stirring occasionally.
- Once peaches are soft, blend the glaze (immersion blender or standard) until smooth. Set aside.
Farmer’s Tip: Make extra glaze — your grandkids will dip everything in it. It also freezes well for next weekend.
Outdoor Cooking Method (Smoker or Grill)
- Set your smoker to 250°F with a mix of hickory and fruitwood (I like peach wood when I can get it).
- Place ribs bone-side down, close the lid, and let ’em smoke for 2 hours.
- After 2 hours, wrap ribs in foil with a splash of apple juice or cider — return to smoker for another 1.5 hours.
- Unwrap, brush generously with peach glaze, and place back on smoker unwrapped for final 30–45 minutes.
- Re-glaze once or twice more, especially during the last 15 minutes.
Farmer’s Tip: Keep a spray bottle of apple cider vinegar handy. Spritz ribs every hour to keep them moist and happy.
Indoor Oven Method
- Preheat oven to 275°F.
- Place ribs on a baking sheet lined with foil and a wire rack.
- Bake covered with foil for 2.5 hours.
- Uncover, brush with glaze, and broil on high for 3–5 minutes — watch closely.
- Repeat glazing and broiling once more if desired.
Farmer’s Tip: For that smoky flavor indoors, add a drop or two of liquid smoke to the glaze, or finish ribs on an indoor grill pan for a bit of char.
Serving It Up
When these ribs hit the table — sticky, glistening with that amber glaze — it’s every grandkid for themselves. I usually serve ’em with:
- Fresh boiled sweet corn (obviously)
- Skillet cornbread
- Collard greens or vinegar slaw
- And sweet tea or cold peach cider
The littlest ones get sticky up to their ears, and I don’t even mind. That’s what napkins — and water hoses — are for.
Closing Thoughts from the Porch
I reckon I’ve cooked ribs a hundred different ways, but these peach-glazed beauties are what keep the family talking (and licking fingers). They remind me of what’s good in life — sun-warmed fruit, slow cooking, and long laughs around a table piled high with food.
So if you’ve got some ribs, some peaches, and a little love to spare, I hope you give this recipe a try. Whether you’re cooking over coals or in a humble kitchen, just do it with heart.
