Summertime Means Grilling Time !

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Make Summertime Means Grilling Time !

I know that you can grill any time year and goodness knows that I have shoveled a path through the snow to my gas grill and like the sidewalk, kept it shoveled at all times!  But somehow sitting outside under an umbrella sipping tropical cocktails with friends and eating ribs just tastes better in the Summer!  And besides, what a mess getting barbecue sauce all over your winter muffler!  Braising these ribs in their aromatic broth until just tender infuses them with outstanding flavor. While the braising liquid adds a ton of flavor, it’s the peach BBQ sauce that really sets these apart from the rest. 

Spicy Peach Barbecued Spare Ribs

Serves 6 to 8

Total time: 50 minutes to 1 hour 40 minutes depending on the type of ribs you use. (specified below)

Ingredients

Ribs

Pork Spare ribs (pork loin or baby back ribs will work as well)

Braising Liquid

1 large onion, coarsely chopped

3 cloves garlic, minced

2 teaspoons cinnamon

1 tablespoon dried basil

1 1/2 teaspoons ground allspice

1 1/2 teaspoons ground ginger

1 teaspoon crushed dried hot red chilies

3 dried bay leaves

Peach Barbecue Sauce

1 (16 ounce) can sliced peaches, drained

1 -2 teaspoons crushed dried hot red chilies

1 bottle (18 oz ) prepared barbecue sauce; high quality, your choice

Preparation

Braising the Ribs

Place ribs in a large stock pot. Add all ingredients for braising liquid, and fill pot with water just to cover.

Bring to boil, cover and turn the heat down to a very gentle simmer for 1 hour to an hour and 20 minutes, or until the ribs are tender.

*If pork loin or baby back ribs are more your style, feel free to use them in this recipe by reducing the braising time to about 50 minutes.

Peach Barbecue Sauce 

Puree peaches in a blender or food processor with prepared barbecue sauce and chili.

Spare Ribs

Drain ribs and lay them flesh-side down on a grill above medium-hot coals (or preheated gas grill set for low to medium heat).  Baste the ribs frequently with the peach/barbecue sauce and turn the ribs to develop a rich brown glaze, about 20 minutes. Warm any remaining peach barbecue sauce and serve in a bowl alongside the glazed ribs.

**When it comes time to baste the ribs with the sauce, don’t rush the process. Keep in mind that the barbecue sauce is high in sugar and will burn quickly if you’re not careful. Instead, grill the ribs over low heat, basting and turning them often until their richly caramelized and blackened in spots. Allow the first coat to dry/caramelize before applying the subsequent layers. 

Plating/Presentation

I see an outdoor picnic table set with festive paper plates and napkins, baked beans, potato salad, macaroni salad, coleslaw and grilled Texas style (thick cut) garlic toast!

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