Peppercorn Ribs with Peach BBQ Glaze

Peppercorn Ribs with Peach BBQ Glaze

Ingredients (Ribs):

  • 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

Directions: 

Ribs:

  1. Preheat oven to 300°F.
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. Set ribs on baking sheet and smear some peach BBQ glaze over ribs, taking care not to dislodge spices.
  7. Return ribs to oven and roast, frequently spooning peach glaze over ribs, until sticky and glossy, 15–20 additional minutes.

Peach BBQ Glaze: 

  1. 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.
  2. Add peaches and 1 cup of water and cook for 10 minutes until tender.
  3. 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.