Spicy Peach BBQ Ribs
2 Racks of Ribs
3 Tbsp. Kosher Salt
1 Tbsp. Freshly Ground Black Pepper
2 Tsp. Garlic Powder
2 Tsp. Onion Powder
3 Tbsp. Smoked Paprika
2 Tsp. Ancho Chili Powder
4 Tbsp. Brown Sugar
Olive Oil
Combine your spices together. Remove the membrane off the back part of the ribs and trim any excess fat.
Oil your ribs and season generously with spice mix. Wrap your ribs tightly in aluminum foil about two times to make sure they are really secure. Marinate for a minimum of two hours; overnight is best.
Remove your ribs from the fridge about an hour before you start grilling to let the ribs come to room temperature.
Heat up your grill, set up your grill for indirect cooking you want your charcoal to be all white before you add in your ribs. I like throwing in some hickory pieces in as well for extra flavor.
Once the grill is ready. Place your ribs meatier side down and away from the coals. Close the lid and cook for about three hours, turn them over and cook for another hour. Adding coals as needed.
The last 15 minutes open your grill and check to see if your ribs are tender, base with your Peach BBQ sauce and sear on the hot side of the grill for a couple of seconds on each side.
Remove from the grill and serve with additional peach BBQ sauce on the side and enjoy.
Peach BBQ Sauce
1 Tbsp. Butter
2-3 Cloves of Garlic, minced
1 Small Shallot, minced
1-2 Jalapenos, minced
2 Cups Ketchup
2 Cups Peach Nectar
2 Tbsp. Apple Cider Vinegar
1 Tbsp. Dijon Mustard
1 Tbsp. Worcestershire Sauce
1/2 Lemon, juiced
1/2 Tsp. Kosher Salt
1/2 Tsp. Freshly Ground Black Pepper
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/2 Tsp. Smoked Paprika
1/2 Tsp. Chili Powder
In a medium size pot, add in the butter, garlic, jalapeno, and shallots. Sauté until the shallots have tenderized about 3-5 minutes.
Add in the ketchup, peach nectar, apple cider vinegar, Dijon mustard, Worcestershire sauce, lemon juice, salt, pepper, garlic powder, onion powder, smoked paprika, chili powder.
Bring the BBQ sauce up to a boil and then reduce to a simmer. Continue to let it simmer for 1 hour. Making sure to stir it every couple of minutes.
Remove from heat and baste your ribs with the sauce.