Baby Back Ribs with Spicy Peach BBQ Sauce

 

Made these for the Super Bowl and they fell off the bone. I am not a fan of regular BBQ sauce; so the peach sauce was the bomb for me! Will be making these again! I only cooked 1/2 of the ribs; but made the full recipe of the peach sauce. Bought some ribs on sale and froze some along with the sauce. Will be an easy meal; sauce is done, just have to cook the ribs... This was Courtesy of Giada on Giada Entertains.

Ingredients for Ribs:(this was for the 2 racks of ribs. I halved recipe)

• 2 tablespoons brown sugar
• 1 tablespoon Kosher salt
• 2 teaspoons smoked paprika
• I did sprinkle some BAM a rub (blog: 2/28/13 label: spice) LIKE spicy!
• 2 racks pork bay back ribs (about 5 pounds)

Ingredients for Sauce:

• 1 tablespoon EVO
• 1 small onion
• 1 clove garlic
• one 3-inch piece ginger, peeled and chopped
• one 10-ounce bag frozen peaches, thawed
• 3/4 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Frank's hot sauce (may have used more; taste)

Directions:

Preheat the oven to 300-degrees.

Mix salt, sugar and paprika.

Place ribs on 2 sheets of aluminum foil large enough to wrap around them and seal.

Rub the ribs evenly on back, sides and top with sugar mixture. This is where I sprinkled on the BAM.

Bring the foil up and around the ribs and crimp closed. 

Place on a rimmed baking sheet. 

Bake for 3 1/2 hours. Allow to cool for 30 minutes. At this point I drained off the juices and refrigerated. The fat will separate to the top. I removed the solid fat and added the drippings to the sauce.

For the sauce:

Heat in a medium pan over medium heat; add the oil, onion, garlic and ginger and cook until onions are soft, about 4 minutes.

Add peaches, vinegar, salt and Frank's Sauce and stir to combine. Bring to a boil and then reduce to simmer unti peaches are tender; about 30 minutes

Using an immersion blender, puree the sauce.

When ready to serve: Spoon 1/4 sauce on ribs and broil for 4 minutes. Repeat until glaze is thick, sticky and golden brown. 

Serve with more sauce on the side.