Peppercorn Ribs with Peach BBQ Glaze
by Till, Birmingham's Online Farmers Market
September 10, 2021
- 1 tablespoon black peppercorns
- 1 tablespoon white peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 rack Sweet Grown Alabama ribs (2lbs)
- Kosher salt
Ingredients (Peach BBQ Glaze):
- 1 tablespoon oil
- 1/2 red onion (diced)
- 1 Sweet Grown Alabama Jalapeno (diced)
- 1 lb. Sweet Grown Alabama peaches (peeled, pitted, sliced)
- 1 cup water
- 1/2 cup brown sugar
- 1 tablespoon molasses
- 1 tablespoon Sweet Grown Alabama honey
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- kosher salt & black pepper
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- Pinch of cayenne pepper
- 1 teaspoon liquid smoke
- Preheat oven to 300°F.
- Toast black and white peppercorns and coriander and fennel seeds in a dry medium skillet over medium heat, shaking pan occasionally, until fragrant and seeds are golden, about 3 minutes. Let cool, then coarsely grind in a spice mill.
- Generously season ribs with salt, then rub with spice mixture, pressing to adhere. Place bone side down on a wire rack set inside a rimmed baking sheet.
- Roast until ribs are browned and very tender and most of the fat has rendered, about 3 1/2 hours (if ribs still look very fatty, roast 30 minutes more, tenting with foil if they look like they are in danger of burning)
- Remove ribs from oven and increase temperature to 450°F. Carefully lift ribs onto a platter and remove rack from baking sheet. Pour off rendered fat and juices from baking sheet; discard.
- Set ribs on baking sheet and smear some peach BBQ glaze over ribs, taking care not to dislodge spices.
- Return ribs to oven and roast, frequently spooning peach glaze over ribs, until sticky and glossy, 15–20 additional minutes.
Peach BBQ Glaze:
- While ribs are cooking (after about 3 hours), in a large sauce pan, heat oil over medium heat and add onion and jalapeno. Cook until soft, about 3-4 minutes.
- Add peaches and 1 cup of water and cook for 10 minutes until tender.
- Pour the contents of the pan into a food processor (or use an immersion blender) to puree until smooth then return to the pan along with all of the other ingredients.