*Contest Winner*: Peach Spare Ribs

Peach barbecued ribs

This recipe came from Audrey Kirchner, of Oregon.

Oregon Peach Spare Ribs

Makes at least 4 cups of sauce and 4-6 servings of ribs

INGREDIENTS

  • 1/2 cup packed organic brown sugar
  • 1 tablespoon onion salt or dried onions
  • 1-2 teaspoons ground black pepper or substitute dash of cayenne pepper for a kick
  • 1 teaspoon garlic powder or dried garlic
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Dash allspice
  • 1/3 cup cider vinegar
  • 2 cups tomato ketchup (or substitute small can tomato paste for 1/2 cup)
  • 4 cups fresh peaches or canned sliced peaches in juice
  • 2-3 tablespoons lemon juice
  • 2 tablespoons Worchestershire sauce
  • 1-2 tablespoons maple syrup
  • 2 tablespoons bourbon or whiskey
  • Dash salt
  • 1 teaspoon prepared mustard or Dijon mustard
  • 4 tablespoons butter chilled, cubed (optional)
  • Chili powder to taste (optional)
  • Paprika or cumin to taste (optional)
  • Water if needed though cooking it slowly you shouldn’t need any.
  • 4-5 pounds of pork baby back ribs or pork spareribs

INSTRUCTIONS

Prepare BBQ sauce a day ahead if desired.  (Freeze any leftover sauce as it freezes very well.)

Combine all sauce ingredients in a medium to large pan except for the butter.  I add the whiskey or bourbon towards the end of cooking to bring out the flavor.

Use an immersion blender (or blend beforehand in a food processor) to blend the peaches with the other ingredients.  Or use a hand mixer or masher to mash up the peaches.

Bring to a boil, then reduce to simmer for about 25 minutes, stirring occasionally.  You should have a sauce that is thick and about the consistency of a good tomato sauce. 

Cool and use or store for later use.  Remember to freeze or can any extra sauce.  This is a fantastic sauce on baked ribs, BBQ pork loins or baked or grilled salmon.  It goes great on chicken too so make up batches of it to have on hand.

FOR SPARE RIBS

Wash and dry spare ribs or baby backs.  Remove white membrane and excess fat if desired to dress out.  Sprinkle with a wee bit of kosher salt if desired.

Heat oven to 250 degrees.

Set the grill to about 350 and spray with cooking spray to keep ribs from sticking (or spray both sides of ribs with cooking spray or brush with olive oil before putting on the grill). 

Put ribs on the grill and sear to get the grill stamp.  Turn and do the same.  Reduce the temp to low or 250 or less.  Grill turning a few times until ribs are about 110 degrees or so in the meatiest part. 

Brush on some of the peach BBQ sauce – continue cooking on low heat turning every so often.  Brush with the sauce but don’t overdo it – you want to save the sauce for the end. 

When the ribs are at about 155, remove from the grill.  Place in a foil-lined jelly roll pan and lavish with peach BBQ sauce.  Place in the oven and cook until ribs register 165 although they will continue cooking a bit on removing from the oven.

You can cook these completely on the grill.  Just don’t overdo the BBQ sauce while they are cooking.  Cook the pork and add the majority of your sauce at the end to keep ribs juicy and flavorful. 

After you remove the ribs from the grill, throw on some corn (silks removed but husks intact) wrapped in foil, smeared with honey butter. 

Whip up a Pennsylvania Dutch potato salad and you’re good to go.  Add a peach cobbler or a peach pie..yum!

This is a great holiday meal but it’s also great for any BBQ any time of the year.  Slow cooking is the secret.  Peaches are also a magical ingredient for pork. 

Many recipes out there use peach preserves but this recipe allows you to control the sugar and the spices and is easy to make with a cook time of about 40 minutes. 

You can also cook these ribs in the oven or in the crock pot!

NOTE:  1 large can of peaches from Costco will give you just enough peaches for a batch of this Peach BBQ Sauce and a Peach Cobbler or Peach Pie!

Audrey Kirchner