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Food and Wine for the Season
Peachy Baby Back Ribs
Food and Cookbook photo courtesy of Chronicle Books.
(page 1 of 2)
PEACHY BABY BACK RIBS
The NFL Gameday Cookbook
by Ray “Dr. BBQ” Lampe
(Chronicle Books, 2008, $24.95)
Everybody loves sweet sticky barbecued ribs. These are a little different and served without barbecue sauce, but feel free to add some if you like.
- 1/2 cup of your favorite barbecue rub
- 1/4 cup turbinado sugar (sugar in the raw)
- 3 full slabs (about 2 pounds each) baby back ribs, back membrane removed
- 1 1/2 cups peach preserves
- 6 tbsp. packed brown sugar
- 3/4 cup apple juice
Mix the rub and sugar together and sprinkle it on the ribs. Use about two-thirds on the meaty side and one-third on the boney side.
Prepare the grill for cooking over indirect low (300 degrees) heat, using peach wood or a combination of cherry and hickory for flavor.
Cook the ribs until they are nicely caramelized and looking great. This should take about 2 hours. Remove the ribs to a platter or sheet pan. Lay out 3 double-thick layers of heavy-duty aluminum foil, each big enough to wrap a whole slab. Transfer each slab of ribs to a piece of foil. Top each slab with 1/2 cup of the preserves. Sprinkle 2 tablespoons of brown sugar over each slab. As you fold each foil into a packet, pour 1/4 cup of the juice in under the ribs. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return them to the grill for 45 minutes.
At this point, you could let the ribs cool down to finish later. This is a great way to take the ribs to a game-day party at a friend’s house or at the game. To reheat them, put the cooked ribs on a direct medium-hot grill. Cook and flip them for just a few minutes, until they are warm and caramelized. Cut each slab into 3 pieces and serve. Makes 9 servings.
