First and foremost, I want to say thank you to the women who called and emailed me about my article ‘No Justification’. I am so proud to have women like you reading my columns. I did get a text message that I could have done without, but hey, you can’t please them all.
To the survivors, I am amazed by your strength and resilience.
To those who are reaching out to help others, thank you. I am sure you are helping more than you know.
The past couple of weeks have been pretty serious on page 4, so let’s lighten things up a bit yeah?
A couple of weeks ago I came across an amazing rib recipe that I want to share with y’all. Seriously guys, this recipe is awesome. It’s also super easy and has really great timing since peaches are in season at the moment.
So check it out!
Grilled Chipotle Peach BBQ Ribs
The perfect ribs for a summery backyard BBQ!
• 5 pounds pork baby back ribs (about 2 racks)
• 2 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons pepper
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon olive oil
• 2 medium peaches, skins removed and chopped
• 1 tablespoon bourbon
• 3 cups of your favorite BBQ sauce (I used 2 cups of Newman’s Own Original and 1 cup of Newman’s Own honey)
• 2 chipotle chilies in adobo + 2 tablespoons adobo sauce
• 2 teaspoons honey
Preheat the grill to medium high heat. I actually ended up doing these in the oven. Same time, but at 350º
In a small bowl, combine the brown sugar, smoked paprika, chili powder, pepper, salt, garlic powder, onion powder and cayenne pepper. Lay the ribs flat on a baking sheet and rub them evenly with the spice mixture. Wrap each rack of ribs tightly in foil and place on the grill for 1 hour to 1 hour and 30 minutes or until the ribs are tender.
Meanwhile, add the olive oil to a skillet set over medium-high heat. Add the peaches and sauté until soft and caramelized, about five minutes. Remove from the heat and add the bourbon. Allow the peaches to cool slightly and then add the BBQ sauce, chipotle chilies and adobo sauce, and honey to a food processor or blender. Puree until smooth. If the sauce is too thick add water to thin. Taste and adjust your liking. Reserve some sauce for serving later with finished ribs, if desired.
Remove the ribs from the grill and remove the foil. Brush the ribs with the sauce and place back on the grill until the ribs are lightly charred, about 5 minutes per side.
Serve the ribs with the reserved sauce.
These turned out really good. I normally don’t even care for ribs, but thought I would try these out. And the BBQ sauce it amazing. I kept it around and was using it instead of mayo on my turkey sandwiches for the rest of the week.