Summer

Peach-Smoked Ribs with Punch Bowl Barbecue Sauce

by:
May 15, 2019
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Peach-Smoked Ribs with Punch Bowl Barbecue Sauce
Photo by Hector Vasquez
  • Prep time 20 minutes
  • Serves 6-8 Portions
Author Notes

Recipe Courtesy of Chef duo Maddie and Kiki for duBreton Organic and Certified Humane® Pork

Do you remember when every guest at your Saturday night party dunked their matching glass mug into a big bowl of fruity fun? That’s right, we’re talking about the infamous party punch bowl! We’re sure there’s many good reasons why they have faded from popularity in recent years (those things need to come with a sneeze guard!), but there’s no good reason why we can’t enjoy all the flavors of a good fruit punch, without having to dust off your Aunt Sheila’s iridescent 12-piece set. We’ve created a peach-smoked ribs with punch bowl barbecue sauce using duBreton’s Certified Humane® Pork Back Ribs.
—duBreton

What You'll Need
Ingredients
  • Rib Rub:
  • 3 racks of duBreton Rustic Farms Pork Back Ribs
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 tablespoon dried mustard powder
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 cup apple juice for spritzing while smoking
  • Punch Bowl BBQ Sauce:
  • 2 cups ketchup
  • 1/2 cup orange juice
  • 1/2 cup ginger ale
  • 1/4 cup apple cider vinegar
  • 1/2 cup canned peaches, chopped
  • 1/4 cup canned pineapple chunks
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons molasses
Directions
  1. Using a spoon, remove the tough membrane on the underside of the ribs. Combine all spices in a bowl. Rub the spices into the ribs, making sure to really rub the racks and cover every inch of them in spices. Set aside in the fridge for the flavors to meld for as long as you have time for (even overnight!).
  2. In the meantime, set up your smoker according to the manufacturer’s specifications. While maintaining a temperature of 225-250⁰F (107-122⁰C), smoke ribs with your favourite smoking wood until an internal temperature of 190⁰F (88⁰C) is reached.
  3. Every half hour, lift the lid of the smoker, and spritz the racks with pure apple juice. This will help the meat stay juicy and add natural sugars that will work to caramelize the outside of the meat.
  4. For the BBQ sauce: Combine all ingredients into a blender and blend until smooth. Pour the contents into a saucepan and allow to come to a bubble. Reduce heat to low and simmer until thickened, approximately 20-30 minutes.
  5. About an hour before you plan on taking the ribs off the smoker, brush on the BBQ sauce every 20 minutes, allowing it to reduce even further while sticking to the ribs.
  6. Let the ribs rest for 10-15 minutes before serving.
  7. Serving suggestions: Since these ribs are so deliciously sweet and sticky, we like to offset savoury side dishes like collards and greens, a rich mac and cheese, and buttery grilled corn.
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