Recipe Background
Peaches are quite the warm-weather gift. They're great on their own as a snack or dressed up as a dessert, or even smothered with some barbecue sauce to create some Peachy Ribs! This marvelous pairing starts with a hefty rack of baby back ribs rubbed in a sweet and spicy mix. But the magic really starts once they're lathered in a tangy yet sugary, peach-infused sauce! Peachy Ribs are sure to become a go-to for grilling!
Peaches are quite the warm-weather gift. They're great on their own as a snack or dressed up as a dessert, or even smothered with some barbecue sauce to create some Peachy Ribs! This marvelous pairing starts with a hefty rack of baby back ribs rubbed in a sweet and spicy mix. But the magic really starts once they're lathered in a tangy yet sugary, peach-infused sauce! Peachy Ribs are sure to become a go-to for grilling!
Ingredients
For the peach barbecue sauce:
- 2 teaspoons vegetable oil
- 1/3 small onion
- 2 peaches peeled and sliced
- 1/3 cup apple cider vinegar
- 3 tablespoons brown sugar
- 1 (8-ounce) can peppers in adobo sauce
- salt to taste
- pepper to taste
For the rub:
- 1/4 cup salt
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 rack baby back ribs membrane removed, trimmed
Directions
- Heat a small saucepan over medium heat.
- Add the oil and the onions and sauté until the onions are soft, about 3-5 minutes.
- Add the peaches, the apple cider vinegar, 3 tablespoons of the brown sugar, and the peppers to the onions.
- Season with the salt and the pepper.
- Simmer the peach mixture until the peaches are soft and falling apart, for about 10 minutes.
- Pour the peach mixture into a blender and purée until it's smooth.
- Preheat a gas grill to 250 degrees F.
- In a small bowl, combine the remaining salt, the remaining brown sugar, the garlic powder, the chili powder, and the onion powder.
- Sprinkle the rub all over the ribs and press it into both sides.
- Wrap the rubbed ribs in foil and place them on the grill with the lid closed.
- Cook the ribs until they are tender and can be easily pierced by a fork, but not falling off the bone, for about 1 1/2-2 hours on low heat.
- Transfer the ribs from the grill and set them aside.
- Turn the heat up to medium-high.
- Carefully remove the foil from the ribs and place the rack directly on the grill.
- Baste the rack with some of the peach barbecue sauce.
- Grill until the ribs brown and develop a crust, about 5 minutes on each side.
- Transfer the ribs from the grill and let them rest at least 15 minutes before cutting.
- Plate with the remaining peach barbecue sauce and serve.
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