Peachy Baby Back Ribs

Difficulty:

1/5

Ease of preparation rating: Medium

Yield: 2-3 servings

INGREDIENTS:

3 lbs (1.4 kg) baby back ribs or one side

Dry Rub
1 tablespoon (15 ml) oregano

1 tablespoon (15 ml) thyme

1 tablespoon salt

1 teaspoon ground black pepper

Peachy Barbeque Sauce

2 cups (480 ml) canned sliced peaches, drained and their liquid reserved

1 cup (240 ml) ketchup

¼ cup (60 ml) brown sugar, packed

3 tablespoons (45 ml) fresh lemon juice

1 tablespoon (15 ml) peach schnapps

1 teaspoon (5 ml) fresh chopped ginger

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) ground black pepper

1 teaspoon (5 ml) grated lemon zest

1/8 teaspoon (0.5 ml) freshly grated nutmeg

1 teaspoon (5 ml) ground cinnamon

1/2 teaspoon (2.5 ml) ground allspice

METHOD:

Use a set of pliers (designated for kitchen) to remove the membrane along the back of ribs. Prepare a dry rub by combing oregano, thyme, salt, and ground black pepper.

Cover the ribs with the dry rub.

To make the sauce, in a blender combine canned peaches, ketchup, brown sugar, lemon juice, peach schnapps, ginger, salt, ground black pepper, lemon zest, nutmeg, cinnamon, and allspice. Blend well and then pour in to a skillet.

Simmer mixture for about 30 minutes, stirring occasionally to avoid scorching the sauce at the bottom of the pan. Remove sauce from heat and set aside.

Prepare the barbeque for indirect heat by preheating the grill to 220 F (105 C) leave one side off.

Place pork ribs on the side without heat and allow to slowly cook for 2.5–3 hours or until tender. Halfway through cooking baste liberally with the peach barbeque sauce. Allow to cook further and right before removing from grill baste again.

Remove ribs from grill when ribs are tender.

Tent with foil for 10 minutes.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.