Grilled Pork Ribs with Peach Barbecue Sauce

A fruity barbecue sauce, brushed on before grilling, traps moisture and creates a luscious caramelized glaze for ribs. This recipe calls for a homemade version that’s jarred and processed so you can keep it on hand and enjoy the mellow sweetness of peaches throughout the year.

 

Grilled Pork Ribs with Peach Barbecue Sauce

 

6 lb. (3 kg.) pork spareribs, in 2 racks

Salt and freshly ground pepper

2 cups (16 fl. oz./500 ml) Peach Barbecue Sauce (recipe below)

 

Preheat the oven to 350 degrees F (180 degrees C).

 

Arrange the spareribs in a single layer on a baking sheet. Season on all sides with salt and pepper. Cover with aluminum foil and bake until tender, 1 1/4-1 1/2 hours.

 

Meanwhile, prepare a charcoal or gas grill for direct grilling over medium heat, and oil the grill rack.

 

Remove the ribs from the oven and discard the foil. Place the ribs on the grill and brush with half of the barbecue sauce. Partially cover the grill and cook the ribs for 5-10 minutes. Turn the ribs and baste them with additional sauce. Re-cover the grill partially and continue to cook until the ribs are golden brown, 5-10 minutes longer.

 

Transfer the ribs to a cutting board and cut between the ribs into individual pieces. Serve at once. Serves 6.

 

Peach Barbecue Sauce

 

4 lb. (2 kg.) peaches

1/4 cup (2 fl .oz./60 ml.) fresh lemon juice

1/2 cup (4 fl. oz./125 ml.) canola oil

1 large sweet onion such as Vidalia or Rio Sweet, coarsely chopped (about 2 cups/8 oz./250 g.)

6 cloves garlic, chopped

1 1/2 cups (10 1/2 oz./330 g.) firmly packed dark brown sugar

1 cup (8 fl. oz./250 ml.) cider vinegar

1/2 cup (4 fl. oz./125 ml.) bourbon or water

1 cup (8 fl. oz./250 ml.) Worcestershire sauce

1/4 cup (2 oz./60 g.) tomato paste

2 Tbs. peeled and grated fresh ginger

2 Tbs. chili powder

Salt and freshly ground pepper

 

Have read hot, clean jars and their lids.

 

Blanch and peel the peaches, then halve and pit. Slice the peach halves. Pour the lemon juice into a large nonreactive bowl. Add the peaches and toss to coat with the lemon juice.

 

In a large nonreactive saucepan over medium-low heat, warm the oil. Add the onion and cook, stirring occasionally, until tender, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the peaches, sugar, vinegar and bourbon. Bring to a boil over high heat, reduce the heat to medium, and simmer, uncovered, stirring occasionally, until the peaches and onion are very tender, about 30 minutes. Let cool.

 

Working in batches, transfer the peach mixture to a blender and puree until smooth. Pour into a clean, large nonreactive saucepan. Add the Worcestershire sauce, tomato paste, ginger and chili powder. Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer, uncovered, stirring often, until hot, about 10 minutes. Season with salt and pepper.

 

Ladle the hot sauce into the jars, leaving 1/4 inch (6 mm.) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

 

Process the jars for 15 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store in the refrigerator for up to 2 weeks. Makes 4 one-pint (16-fl. oz./500-ml.) jars.