Thursday, July 9, 2015

Peach Bourbon BBQ Sauce Slathered Spare Ribs


The second that peach season came to be this year, all Andrew kept saying was, "let's grill peaches", or "we should grill some peaches". Well, this isn't that, but I did marinate a rack of ribs in this satiating sauce and then finished them off on the grill, with you guessed it, even more sauce! So technically, I put peaches on the grill. But instead of in raw fruit form, I cooked them up with some delicious bourbon, molasses, and brown sugar, to make a perfectly smoky and sweet BBQ sauce. That's the same, right? These ribs are tender and delicious, so much so, that 1 rack just wasn't enough for 2 people. I mean it was, but my stomach is an endless foodie trap, so make sure to make plenty if you are entertaining for a crowd! 


Peach Bourbon BBQ Sauce

Ingredients:
  • 1 tbsp. avocado oil
  • 1 cup chopped white onion
  • 1 garlic clove, minced
  • 1 chipotle in adobo, chopped
  • 1 tbsp. dijon mustard
  • 1/4 cup brown sugar
  • 1 cup pitted peaches, chopped
  • 1/3 cup bourbon
  • 3 tbsp. apple cider vinegar
  • 1/2 cup molasses
  • salt and pepper to taste
Heat the oil in a large saucepan over medium high heat. Add in the onions and season with salt and pepper. Lower heat to medium and cook, stirring occasionally, until softened and golden, about 12 minutes. 

Add in the garlic and chipotle and cook for another minute or so until fragrant. Now add in the mustard, sugar, peaches, bourbon, vinegar, and molasses. Lower heat to a simmer and cook until fragrant and thick, about 20-25 minutes. 

Carefully transfer to a blender or use an immersion blender to puree until smooth. Be careful for the mixture will be extremely hot. Allow to cool to room temperature before placing into an airtight container. Keep in the fridge for up to 1 week.


Peach Bourbon BBQ Spare Ribs

Ingredients:

  • 1 rack St. Louis style spare ribs
  • salt and pepper
  • 1 batch Peach Bourbon BBQ Sauce
Season the ribs all over with salt and pepper. Place into your slow cooker and pour in enough BBQ sauce to cover the ribs, then turn over to coat the other side. Turn you slow cooker on low and cook for 6 hours, until extremely tender.




To finish the ribs off, preheat grill to medium-high heat and place the rack of ribs onto the hot grill. Slather with some more BBQ sauce, before turning over to the other side, coating them in more sauce. Cut each individual rib and serve hot. 

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