Every summer my dad and I go through the process of making some good, classic Memphis pulled pork barbecue. In fact, that’s what we did for the 4th of July. The meat went on the grill at 10 pm on the 3rd and we took turns getting up through the night, tromping across a field to where the smoker/grill is stationed next to the barn, stoking the fire, basting the meat and then hustling back across the field to crawl back into bed. It’s a process, but it’s worth it. However, it’s not a process I’m willing to go through all that often.
Sometimes I want some sticky, tender pork deliciousness without sleep deprivation. Sometimes I don’t even feel like firing up the grill. It’s for times like those that oven ribs were made. All you need is a house with a air conditioning unit that can bear having the oven on for a few hours in the summer and you’re golden. You don’t have to baste it, check on it or anything. Just slap a rub on the meat, cover it with foil and cook it slowly for a few hours. Then brush some sauce on it at the end and stick it under the broiler. Done. If you find that you’re feeling particularly industrious at the end, you can always stick the ribs on the grill rather than under the broiler.
And then there are the times where you’re feeling like a MFing sorcerer in the kitchen and decide to whip up your own BBQ sauce from scratch. Not like, well, I’ll doctor up this bottle of Masterpiece or even starting with a bottle of ketchup. From scratch. With peaches. Because, hey, it’s Georgia and it’s peach season. And you know how I feel about peaches.
- Peach BBQ Sauce
- 2 Tbsp Butter
- ½ C diced Yellow Onion
- 2 Tbsp Chili Powder
- 1½ tsp Salt
- 1½ tsp Cayenne Powder
- 1 tsp ground Coriander
- 1 tsp ground Ginger
- ½ tsp Smoked Paprika
- ¼ tsp powdered Garlic
- ¼ tsp ground Cinnamon
- ½ tsp Celery Seed
- 2½ C Peach Puree
- 1½ C Strained Tomatoes
- ¼ C + 1 Tbsp Molasses
- ¼ C Dark Brown Sugar
- ¾ C Cider Vinegar
- 2 tsp Worcestershire Sauce
- 1 rack Baby Back Pork Ribs
- 1 Tbsp Chili Power
- 1 Tbsp Dark Brown Sugar
- 1 tsp Salt
- 1 tsp Ginger
- 1 tsp Smoked Paprika
- ½ tsp Coriander
- ½ tsp ground Cinnamon
- ¼ tsp ground Black Pepper
- Day 1 - make the BBQ Sauce
- Melt the butter in a heavy-bottomed pot and saute the diced onions. As the onions soften, add chili powder, salt, cayenne, coriander, ginger, smoked paprika, powdered garlic, cinnamon and celery seed. Continue to cook for a few minutes until the spices are fragrant.
- Add the peach puree, strained tomatoes, cider vinegar, molasses, brown sugar and worcestershire sauce. Bring the sauce to a simmer over medium heat and stir in the mustard powder, then cover and turn the heat to low.
- Continue to simmer the sauce for approximately 75 minutes, stirring every so often. At the end of the 75 minutes, remove the lid and simmer for an additional 15 minutes.
- Remove the sauce from the heat and either blend the sauce in the pot with an immersion blender or transfer the sauce to a blender to blend until smooth.
- Pour the smooth sauce into a jar and store in the refrigerator
- Day 2 - Ribs
- Preheat the oven to 300 degrees F and line a rimmed baking sheet with foil and an oven-safe wire rack.
- Remove the membrane off of the underside of the rack of the cold ribs by using a knife to pry up a bit of the membrane and then grasping it and peeling it away by hand. Set the ribs aside to come to room temperature.
- Mix up the rest of the ingredients (chili power, dark brown sugar, salt, ginger, smoked paprika, coriander, cinnamon and black pepper) to make a dry rub.
- Using your hands, liberally spread the rub over the entire rack of ribs, making sure to get the front, back and sides.
- Set the ribs on the wire rack and cover the entire baking sheet with foil, tenting the foil so it doesn't press directly against the ribs. Crimp the foil around the sides of the baking sheet to seal it up.
- Place the baking sheet in the middle of the oven and cook for two and a half hours.
- Take the ribs from the oven and remove the foil. Brush the ribs with the peach BBQ sauce and then broil in the oven for a few minutes - until the sauce gets bubbly and really cooked onto the ribs. You may need the move the rack around in the oven to get the sauce evenly cooked on and I recommend broiling on low, if you have the option.
- Remove the ribs from the oven, brush on another coat of BBQ sauce while the ribs are piping hot and serve immediately.
The ribs can also be made with a different or pre-made BBQ sauce, you'll just be missing out on the peachy goodness.
If this made your mouth water, you might also crave the following:
Old Bay Oven Buffalo Wings | Peaches Please
Fall Off the Bone Oven Spareribs with Sweet and Spicy BBQ Sauce | Deep South Dish
Oven Baby Back Ribs with Hoisin BBQ Sauce | Once Upon a Chef
Slow Oven Ribs | Use Real Butter