Peachy Mustard Baby Back Ribs

These baby back ribs skip the low-and-slow approach entirely. A sticky glaze of peach preserves, honey mustard, lemon juice, and garlic goes on as a marinade, then the racks hit a screaming-hot grill for about 6 minutes per side. That’s it. No wrapping in foil, no oven time, no hours of waiting.

Baby backs are cut from the leanest, most tender part of the rib section. They cook like a thick pork chop, not like spare ribs. That’s why the direct high-heat grilling works here when it wouldn’t with other rib cuts.

The peach-mustard glaze caramelizes fast on the grill, building up a sticky, lacquered crust with charred edges. Watch it closely. The sugars in the preserves go from caramelized to burnt in seconds. Keep the ribs about 4 inches from the coals and don’t walk away.

A 30-minute marinade is the minimum. The acid in the lemon juice starts tenderizing the surface meat and helps the glaze penetrate. Longer is fine if you have the time, but don’t go past a few hours or the lemon juice will make the outside mushy.

Chef Tips

• Pat the ribs dry after marinating if you want more char and less steam on the grill. Reserve extra marinade to brush on during the last minute of grilling.
• If flare-ups happen (and they will with a sugary glaze), move the ribs to a cooler zone temporarily. Don’t spray water, which kicks up ash.
• Let the racks rest for 5 minutes before cutting between the bones. The juices settle and every rib stays moist.
• Peanut oil in the glaze has a high smoke point, which helps the marinade cling without burning as quickly.

Variations

• Swap peach preserves for apricot jam or mango chutney for a different fruity sweetness.
• Add a pinch of cayenne or chipotle powder to the glaze for a sweet-heat combo.
• Use this same glaze on grilled chicken thighs or thick-cut pork chops.