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GRILLED PORK RIBS WITH PEACH BARBECUE SAUCE

Luke Fortin

Grilled Pork Ribs with Peach Barbecue Sauce

60

Minutes Prep Time

180

Minutes Cook Time

4

Servings

Chef James Carlin and Michaela Bradley show how to make some delicious Grilled Pork Ribs with Peach Barbecue Sauce. These ribs are finger-licking good and will be sure to please your friends and fans at home.

INGREDIENTS

PORK RIBS

2 slabs pork spare ribs, back membrane removed
2 cups dry chili rub
2 cups apple cider vinegar
2 cups barbecue sauce

PEACH BARBECUE SAUCE

1 tablespoon canola oil
1 small Vidalia onion, small dice
1 Fresno pepper, minced
1 lb. peaches, skinned and seeded, diced
¼ cup apple cider vinegar
¼ cup bourbon
3 tablespoons honey
2 tablespoons stone ground mustard
¾ teaspoon light brown sugar
⅛ tsp. dry mustard
Kosher salt and ground black pepper

INSTRUCTIONS

PEACH BARBECUE SAUCE

  1. Heat a 2 quart saucepan over medium-high heat. Add oil, onions and Fresno pepper. Sauté until onion becomes translucent, about 10 minutes. Add peaches, vinegar and bourbon. Cook until peaches start to soften, 3 minutes. Add honey, mustard, brown sugar and dry mustard. Simmer sauce 30 minutes.

  2. Puree mixture with a blender until smooth. Season sauce to taste with salt and pepper.

RIBS

  1. Preheat oven to 300°F.

  2. Rub ribs with chili rub and rest at room temperature 1 hour.

  3. Mop ribs with vinegar. Place on baking sheet meat-side down. Roast in oven 1 hour. Remove from oven and flip ribs over. Mop with vinegar again. Roast in oven 1 hour. Remove from oven and mop one more time with vinegar. Place back in oven to roast 1 more hour.

  4. Remove from oven into a deep container. Coat with half the barbecue sauce. Cover container tightly with a lid, or aluminum foil for 30 minutes.

  5. Preheat grill to medium-high.

  6. Place ribs on grill meat-side down 5 minutes. Flip ribs over and baste with remaining barbecue sauce. Remove from grill and place on a platter to serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - James Carlin is on staff at the Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.

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