Peach Baby Back Ribs

We had a couple of slabs of really nice natural baby backs that have been staring me in the eye every time I've opened up the freezer over the past couple of months - It was a gorgeous weekend here in Trout Lake, so it seemed like the opportune time to prepare some ribs!

I've been working on a peach barbeque sauce, trying to perfectly balance the sauce with a rub - The idea was, to have a nice sweet layer on top of a spicy but not too spicy bark layer on the ribs. I'm getting close. For the rub I combined  & ground:

• 10 g seeded & deveined chile de arbol
• 1 tbsp black pepper
• 1/2 tsp yellow mustard seeds
• 1 tsp dehydrated onion
• 1/2 tsp whole coriander seeds

 then added:

• 1 tsp ground ancho chili
• 1 tsp ground guajillo chili
• 2 tbsp brown sugar 
• 2 tsp kosher salt

There really isn't too much to the sauce. Doris freezes peaches each year  so I just grab a bag of frozen peaches, add some agave nectar, along with some chile arbol pieces - I like to have the flecks in the sauce. Once that's mixed together, I hit it with the immersion blender then let simmer for about 1/2 an hour. I'll then thin the sauce down with apple juice.

After trimming the ribs, removing any unnecessary fat and squaring them up a bit,  we apply the rub. We like to apply one side at a time, leaving some time for the rub to sweat in before flipping them over and doing the other side.

Once the rub has been applied we let them sit for a couple of hours to soak up all the goodness. During this time we start prepping the fire and start chopping up stuff for the beans. Doris is making her barbeque buttermilk rolls, so its also time to mix the dough and let it begin to rise.

With the fire now at 250 degrees, the ribs go on at about 12:30. Today we will be smoking on a mix of apple and peach wood. We'll leave these guys alone, only  opening up every hour to flip them for the first 3 hours. Next up are the beans:

                                     

 
We start by sautéing some bacon pieces, and then add chopped garlic, onion and  jalapeno. Once those have cooked for a bit we add the beans, brown sugar, barbeque sauce  and molasses. The beans will simmer for the remainder of the afternoon.

While the ribs and beans are cooking, Doris bakes the rolls on the Weber gas grill. The gas grill works well for baking if you use indirect heat and raise the baking pan or tray off the grate. These look about done, and are ready to come off.

Here are the ribs at 3 hours. At this point we will wrap them in foil, adding a couple of tablespoons of apple juice, some agave nectar and brown sugar. They go back on for about another 1.5 hours before we unwrap them, and hit them with the peach barbeque sauce.

After hitting them with the sauce we let it set, flipping them a couple of times.

Ready to come off and serve: