Pork Spare Ribs With Peach BBQ Sauce

twokooksinthekitchen.com
serves 2-4
Ribs with peach BBQ sauce are super tender and full of bold, sweet and savory flavors. They cook low and slow, but the hands-on part is minimal. These scrumptious ribs are baked then finished on the grill or under the broiler.
Ingredients

1 rack pork ribs (about 2 pounds) (July P2p Special Price)

Dry Rub

1 tablespoon smoked paprika
1/2 tablespoon EACH: chili powder, garlic powder, brown sugar
1 teaspoon salt

Bourbon Peach BBQ Sauce

1/3 cup (79ml) Bourbon can be omitted if you prefer
3/4 cup (200g) Ketchup
2 tablespoon dark brown sugar (light ok too – or maple syrup)
2 tablespoon apple cider vinegar
3/4 tablespoon onion powder
3/4 teaspoon garlic powder (or 1 minced garlic clove)
3/4 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup diced fresh peaches (about 4 small peaches)

Preparation

Preheat oven to 300F.
MAKE RUB: Combine all rub ingredients in a small bowl. Shortcut: use a store-bought rub.
PREPARE RIBS: Rinse ribs, Pat dry. Remove the silver skin on the back of the ribs (Note 1). Cut rack in half. Line a pan with tin foil. Generously sprinkle rub on both sides of ribs. Wrap each half separately in foil then place on pan. Cover entire pan with another piece of foil. To enhance flavor, season ribs, wrap them and leave them in the fridge over night.
BAKE RIBS: Place pan in oven and bake for 2 hours or until tip of knife slides easily into meat. If your ribs are meatier, you might need 2.5 hrs. (Ribs can be cooled, then refrigerated for up to 2 days at this point in sealed bags or container.)
MAKE SAUCE: (while ribs are baking) Bring bourbon to boil in a medium saucepan. Stir in rest of ingredients with a wooden spoon. Bring to boil, then lower to medium heat, cover and simmer for 15 minutes until thickened. If not thick enough, uncover and simmer another 5 minutes. If you don't like any chunks in the sauce, you can blend the peach mixture until smooth with an immersion blender. Taste and adjust seasonings.
GLAZE AND FINISH ON GRILL: Spray oil on clean gas grill (or charcoal) and heat to medium-high heat. If ribs were cooked earlier and are now cold, bring them to room temperature first or add more grill time. Brush sauce onto ribs. Place ribs on grill and grill for 4-6 minutes until char marks form, flipping once. Brush on additional sauce, cut into serving pieces and serve. Note 2 – to Broil.

Recipe Notes

To remove silver skin on back of ribs: On the back of rib rack (bone side), slide tip of knife under skin at small end of rack. Loosen skin from bone, then grab it with a paper towel and peel the skin off entire rib. It should peel away in one large sheet. If it doesn’t, try again.
To Broil (instead of grill): Place warm or room temperature ribs meat side down in a single layer on foil-lined rimmed baking sheet. Sauce the side facing up and broil about 6 inches from heat for 3 minutes . Flip over. Sauce the meaty side and broil another 3-4 minutes or until heated through and beginning to brown.