Photo by Gwénaël Le Vot
Serves 2–3
1 slab spareribs or baby back ribs
Grilling rub, or your favorite dry rub seasoning
Sauce
¼ cup olive oil
1 Vidalia onion, chopped
3 garlic cloves, chopped
6 medium peaches, peeled and chopped
¾ cup packed brown sugar
½ cup apple cider vinegar
¼ cup bourbon
½ cup Worcestershire sauce
½ cup tomato sauce
½ teaspoon crushed red pepper
½ tablespoon chili powder
Kosher salt
Fresh ground black pepper
Juice from ½ lemon
Place slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle grilling rub over the ribs, rubbing in thoroughly on both sides. With ribs meat-side down, tightly fold foil to form a sealed packet. Refrigerate overnight, if possible, to allow meat to absorb flavor.
In a large saucepan over medium-low heat, warm the oil. Add onion and cook, stirring occasionally until tender, about 10 minutes. Add garlic and cook for 1 minute. Stir in peaches, sugar, vinegar and bourbon (or water). Bring to a boil over high heat, then reduce heat to medium. Add Worcestershire sauce, tomato sauce, red pepper, chili powder, salt and pepper. Simmer, uncovered, stirring occasionally, until peaches and onion are very tender, about 30 minutes. Stir in lemon juice and let cool. Working in batches, transfer the peach mixture to a blender and purée until smooth. Pour into clean jars and refrigerate up to 2 weeks. Makes about two pints.
Preheat oven to 250 F. Put rib packet on a rimmed baking sheet, and place in oven. Bake for 6–8 hours, until a fork easily penetrates the meat. Open the packet, pour off the accumulated juices, and discard the foil. Coat with sauce and allow to rest for 15–30 minutes. Cut and serve. The ribs can also be finished in 2–3 minutes on an open hot grill or under the broiler to create a little charring, then coated with sauce.
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