Peaches and barbecuing always reminds me of summer and with the sweltering heat that Arizona is experiencing, I thought to myself, “I really don’t want to stand outside to grill.” The solution: barbecue using my oven.
When creating this recipe, I thought of all the spices that would compliment both ribs and peaches. Luckily barbecue sauce can be zesty, bold, sweet…really whatever you choose, so the challenge was the peaches. For me, peaches usually go in desserts and a cobbler came to mind, so using the same spices I typically add in my cobbler, I incorporated them into my spice rub for the ribs. A great choice if I do say so myself.
The peach barbecue glaze was easy enough being that the hardest part was reducing the sauce down to create a yummy glaze to compliment the ribs.
All in all, I was quite happy with the spareribs – moist, sweet and spice-filled…just the way ribs should be. And all in the oven! Baked goodness that made a great dinner for my family and friends.
Peach Barbecue Glazed Spareribs
1 1/2 cups brown sugar
6 tbsp paprika
3 tsp salt
3 tsp garlic powder
1/2 tsp ground cloves
3/4 tsp ground cinnamon
1/2 tsp ground ginger
2 tbsp honey
8 lbs Farmer John Spareribs
3 yellow peaches
1 1/2 tbsp white vinegar
Preheat the oven to 250 degrees F.
In a bowl, combine the brown sugar, 3 tablespoons paprika, salt, garlic powder, cloves, cinnamon, ginger and honey to create the spice rub for the spareribs.
Using a knife, trim away the excess fat from the spareribs, slice racks to create 4 slabs of ribs and place on 4 separate pieces of foil making sure that the shiny side is faced down. Pat the spice rub on both sides of the ribs, and using a second piece of foil (shiny side should be on the outside), seal the foil by folding the edges and creating a packet for each slab of ribs. Place 2 packets of ribs on each baking sheet (you’ll need 2 baking sheets) and bake in the top and lower racks of the oven for 3 1/2 to 4 hours making sure to rotate the baking sheets halfway through the baking.
In the meantime, slice the peaches and place them in a blender. Open the packets of ribs and pour the juices into a saucepan. Using some of the juice, pour a cup into the blender with the peaches and puree. Pour the peach puree into the saucepan with the remaining juices, 3 tablespoons of paprika, vinegar and boil until it reduces to half creating the peach barbecue glaze.
After you’ve allowed your ribs time to rest for a minimum of 10 minutes, begin slicing. You can also place your ribs under the broiler for a few minutes to char if you’d like before slicing. Using a barbecue brush, sauce the ribs with peach barbecue glaze. Serve.
This shop has been compensated as part of a social shopper insights study for #collectivebias. All opinions are my own.