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Author Notes: These ribs are a great, if time consuming, centerpiece to any barbeque. The trick with the low smoking (done in the oven, if you don't have a smoker) is the Lapsang Souchong tea. This type of tea has a smokey flavor and imparts a great depth of flavor to the ribs. —Kat Suletzki
Roasted Peach and Smokey Bacon Barbeque Sauce
- 4 large ripe peaches, pitted and cut to quarters (leave the skin on)
- 2 tablespoons brown sugar
- 1/2 cup ketchup
- 2 tablespoons bacon fat (I used 4-6 strips breakfast bacon, rendered ... you can eat the bacon)
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 chipotle chili in adobo, chopped
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- Preheat oven to 425F. Line a rimmed baking sheet with tin foil to capture the peach juices. Place the peaches in a single layer on the prepared pan and sprinkle with brown sugar. Roast until they start to caramelize, about 20-25 minutes.
- In a large, nonreactive pot, combine roasted peaches and their juices, the ketchup, bacon fat, vinegar, soy sauce, chipotle pepper, garlic, ginger, Worcestershire sauce and mustard and bring to a boil, reduce the heat, simmer for 15 minutes. Remove from heat and let cool for about 10 minutes. Puree in a food processor or blender or using an immersion blender. The BBQ Sauce can be made up to a week in advance and stored in the refrigerator.
Smoked Baby Back Ribs
- 6 tablespoons dijon mustard
- 2 tablespoons ketchup
- 3 medium cloves garlic, minced or pressed through garlic press
- 2 teaspoons ground black pepper
- 1 tablespoon sweet paprika
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoons kosher salt
- 3 tablespoons brown sugar
- 2 racks Baby back ribs, 2 1/2 to 3 lbs each, trimmed of fat, membrane removed, each rack cut in half
- 1/4 cup Lapsang Souchong tea leaves (finely ground), about 10 tea bags
- 1/2 cup apple juice
- For the Rub: Combine mustard, ketchup, and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt, and sugar in separate small bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides with spice mixture, then wrap ribs in plastic and refrigerate for at least 8 hours and up to 24 hours.
- Heat oven to 500F. Sprinkle ground tea evenly over bottom of rimmed baking sheet; set wire rack on sheet. Place ribs meat side up on rack and cover with heavy-duty foil, crimping edges tightly to seal. Roast ribs at high heat for 30 minutes, then reduce oven temperature to 250F, leaving oven door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple juice into bottom of baking sheet; reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 2 hours. (Begin to check ribs after 1 1/2 hours; leave loosely covered with foil for remaining cooking time.)
- After the 1 1/2 to 2 hours, fire up your grill to a medium-hot temperature. Remove ribs from oven and slather on the roasted peach and bacon BBQ sauce. Bring outside and carefully place racks on the grill (at this point, they are very “fall off the bone”, so be gentle). Brown ribs until crispy in spots, 5 to 10 minutes. Flip ribs meat side up and cook until well browned and crispy, 5 to 7 minutes more. Cool for at least 10 minutes before cutting into individual ribs. Serve with additional barbecue sauce, if desired.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat