By Lea Richards, Pig of the Month BBQ
It’s that time of year again. The flowers are finally blooming and the sweet smell of BBQ is in the air… or at least it will be after you get done with this recipe!
While the weather is getting nicer and the summer fruit are starting to call me from the farmer’s market, you’ll see me at the grill anywhere from 1 to 7 days a week. I don’t think I ever let a week go by without grilling.
By roasting the peaches, it gives them a richer flavor and a nice rich color. Slow cooking hearty pork ribs in the oven fill the house with warmth and delicious smells of what’s to come. A quick finish on the grill with a nice glaze finishes the ribs perfectly.
- 4 pounds country style pork ribs
- 2 large peaches, washed, pitted and cut into wedges
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 tablespoons brown sugar
- Salt and Pepper
- 2 ounces of good whiskey
- Preheat the oven to 425°F. Place peaches in a lightly greased 9×13 pan. Place in oven and roast for 60 minutes, turning ½ way through. When done roasting, remove peaches and set aside to cool.
- Reduce oven heat to 300°F. Liberally salt and pepper the ribs. Place in a 9×13 pan (save a dish and use the same one that was used for the peaches, let the peaches cool in the food processor bowl). Roast for 2 hours or more if needed. The ribs should be fork tender but falling off the bone tender.
- While the ribs are cooking, prepare the glaze. In a food processor or blender puree the roasted peaches. In a small saucepan, melt butter over medium low heat, add garlic and cook for 3-5 minutes. Add peach puree, brown sugar and a pinch of salt. Simmer until the brown sugar dissolves, stirring occasionally. Turn the heat up to medium and cook the puree until reduced by 1/3 or till your desired consistency. Remove from heat and whisk in the whiskey.
- When the ribs are done, grill them over hot coals or medium high heat on a gas grill. Glaze the ribs with the peach puree, turning and glazing frequently for about 5 minutes or until you start to see nice charcoal spots on the ribs.
- Serve hot with extra Peach and Whiskey glaze for dipping.
About the Author
Lea Richards is the founder and owner of Pig of the Month BBQ, a nationwide mail order barbecue company. She shares her love of food and creating new recipes in numerous books, websites and through twitter @iheartbbq. She has been mentioned in the New York Times, Food & Wine Magazine, Food Network Magazine, Thrillist, and Good Morning America among others.
As Leah points out, if this recipe is a bit too much work for you, you can always just visit Pig of the Month BBQ where they do all the hard work for you and all you have to do is reheat and eat (or in this case just add your favorite peach jam mixed with BBQ sauce. You can also visit them on Facebook to let them know what you thought of this recipe.