Peach & Root Beer Glazed Ribs
Prep time
Cook time
Total time
Serves: 3-4
For the Rub
  • 1 large rack of pork ribs
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons fresh rosemary, minced
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
For the Sauce
  • 2 teaspoons olive oil
  • 1 shallot, minced
  • 4 cloves of garlic, minced
  • ⅓ cup root beer (do not use diet)
  • 3 tablespoons tomato paste
  • 2 tablespoons peach preserves
  • 1 tablespoon cider vinegar
  • 2 teaspoons soy sauce
  • ¼ teaspoon red pepper flakes
  1. Combine all of the rub ingredients in a small bowl, then rub them all over the ribs. Wrap the ribs in plastic wrap and place in the refrigerator for at least 2 hours, or as long as overnight.
  2. Preheat your oven to 250 degrees F. If you don't have a roasting pan, line a baking sheet with foil or parchment, then place a cooling rack on top. Spray your roasting pan or baking sheet with non-stick spray, then place the ribs on top. Place about ⅓ cup of water in the bottom of the pan, then cover the top with foil. Put the entire thing in the oven and roast for 2 hours.
  3. Make your sauce when your ribs are almost ready. Heat your olive oil in a small pot over medium heat and add in the shallots. Saute them for 5 minutes or so, or until translucent. Add in the garlic, and stir until fragrant, about 1 minute. Add in the root beer, tomato paste, peach preserves, cider vinegar, soy sauce, and red pepper flakes. Bring to a simmer over medium-high heat, and cook for 5-8 minutes, until thickened, stirring often so it doesn't burn to the bottom of the pan, then remove from the heat and set aside until ready to use.
  4. Remove the ribs from the oven after 2 hours and baste them with the sauce, then place them back in the oven for another 15 minutes at 250 degrees F. After 15 minutes, remove them from the oven, turn the ribs over, baste them again in the sauce, and bake for another 15 minutes at 250 degrees F. Remove the ribs from the oven and turn the oven up to 450 degrees F. Flip the ribs over again, so the meaty side is facing up, and baste them yet again in the sauce. Place the ribs back in the oven when it has reached 450 degrees F, and roast for 3-5 minutes, until caramelized and a bit crisp on top.
  5. Remove the ribs from the oven, cover with foil, and allow to rest for 5 minutes. Use a sharp knife to slice the ribs apart and serve.
Recipe by The Crepes of Wrath at