I may not be very skilled at making a pie crust, and I still struggle with phyllo dough, and yes, I could use A LOT more practice with roasting a whole turkey. But friends, I can grill. I. Can. Grill.
People who meet us for the first time assume that I cook inside, while Paul cooks outside. Such a silly stereotype, btw. My beloved Paul, does not cook anywhere. He changes the propane tank for me…that’s it.
I’m especially known for my brats and baby back ribs. There is definitely a technique to both. I sear mine a little on both sides for a few minutes and then it’s low and slow until the end.
Then we gorge ourselves like it’s the last meal we’ll ever have. And weep a little when the last bone hits the plate.
Kicked-up Peachy Baby Back Ribs
Prep time: 15 minutes
Cook time (sauce): 1 hour
Cook time (ribs): 30 minutes
• 1/2 cup brown sugar
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• generous pinch of cayenne pepper or to taste
• 2 racks (about 4 pounds) Baby Back ribs, excessive fat trimmed, and cut into thirds
• 3 cups peach nectar
• 1 can (15 ounce) tomato sauce
• 1 small sweet onion, finely chopped
• 1/3 cup low sodium or gluten free soy sauce
• 1/3 cup rice wine vinegar
In a small bowl, combine the brown sugar, mustard, salt, garlic powder, black pepper, and cayenne. Rub the spice mixture all over both sides of the ribs. Place ribs in a large plastic Ziploc bag; chill for 4 hours or overnight.
In the meantime, make the sauce. Combine the peach nectar, tomato sauce, onion, soy sauce, and rice vinegar. Bring to a boil, reduce heat and simmer, uncovered, for about 45-60 minutes until thickened, stirring occasionally. (Reserve 1/3 for basting, rest of it for serving.)
Preheat an outdoor gas grill for medium-high, leave 1-2 burners off (depending how large your grill is.) Grill the ribs directly over the heat, turning them often, until well browned, about 8 minutes total. Transfer the seared ribs to the unlit burners, cover the grill, and cook until no pink remains when cut near the bone, but still juicy and tender, about 22-25 minutes. During the last 10 minutes of grilling, brush both sides of the ribs with the reserved sauce.
Transfer to a cutting board, cover with foil, and let rest for 5 minutes. Cut ribs in-between the bones, serve with extra sauce.
Note: if you don’t have access to a grill, you can slow cook these in the oven. Instructions here.
(sauce slightly adapted from BHG magazine)