Oh summer, please hurry up and get here
I miss you! I have a pressing need to clean the cobwebs off my grill, fire it up, and cook some delicious ribs. So today I have a new and exciting rib recipe for you: Sweet and spicy peach bourbon bbq ribs. I also make a dry rub which I pat the ribs with before the sauce goes on. No need for rib marinade, really! These left me wanting to lick my fingers, and that is something I never do.
Don't fear the bbq rib
Now, I do know that sometimes people shy away from making grilled ribs at home. They think that the ribs might turn out tough. Some think that they are a bit difficult to cook. Not so! You see pork is extra tender, extra juicy, so no need to fret. Your ribs will always turn out great, no matter what. Bonus, this bourbon recipe is one you can eat, too.
I do want to share one of my little secrets for making the perfect ribs. I first cook my ribs covered in the oven at a low temperature (300'F) for about 2 hours before they go on the grill. I've been doing this for years and this method has never failed me.
Ribs always remind me of summer, picnics, and carefree time spent with family and friends relaxing in the backyard. For this recipe for sweet and spicy peach bourbon bbq ribs, I was inspired by the fabulous flavors of the south.
I love the contrast of flavors in this recipe. Peaches are a favorite of mine. This time of year it can be difficult to find fresh peaches here in the frozen north where I live. Therefore, I improvised and used peach nectar and peach preserves. I think the result was successful because my husband gave me his thumbs up! They turned out extra tender.
I can honestly tell you that I am counting down the days until Memorial Day, the official kick-off to summer. I plan on firing up the grill, and cooking up some ribs. Summer, please hurry up and get here.
Sweet and Spicy Peach Bourbon BBQ Ribs
This sweet and spicy peach bourbon bbq sauce is perfect for a rack of ribs! A perfect balance of sweet and spicy. It is easy to make. The dry rub is a perfect balance of spices, and will also work for any of your grilling needs.
To make the dry rub:
Place all dry rub ingredients in a bowl and stir until they are well blended.
To make the sauce:
In a saucepan, melt butter, add in the onion, and cook until translucent.
Place peach nectar, jam, and apple cider vinegar in a food processor and blend until smooth
Place the remaining ingredients to the food processor and blend for an additional minute.
Pour back into the saucepan and reduce by about ⅓. If you like your sauce a bit thicker, take ⅓ cup of the sauce, add 1 Tbsp of cornstarch and whisk together into a roux.
Pour the roux back into the saucepan. Whisk until the sauce is thickened. Reserve one cup of the sauce.
To make the ribs:
Place ribs of top of the foil, and pat them down with the dry rub, then pour the unreserved portion of the peach jam/juice mixture over the dry rub.
Cover tightly with the aluminum foil and place in a glass dish. Refrigerate for about 4 hours.
Preheat oven to 300'F. Remove ribs from the refrigerator and let then come to room temperature.
Place the foil package containing the ribs on a baking sheet with sides and cook for about two hours.
Light the grill and let it get to a temperature of about 400'F.
Brush ribs on both sides with the sauce before grilling. Grill the ribs for about 4-5 minutes on each side over indirect heat.
Transfer ribs to a platter, and cover them with foil. Allow them to rest for about 5 minutes.
Cut and serve with the reserved bbq sauce.