Smoky and Sweet Peach Back Ribs

SERVINGS
8
PREP TIME
4 hours
COOK TIME
3 hours

INGREDIENTS

Brine

  • 2 Coleman Natural Pork Back Ribs
  • 8 cups water
  • 1 cup cider vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup kosher salt
  • 1 tablespoon smoked paprika
  • 6 cloves garlic, smashed
  • 1 tablespoon peppercorns

Rub

  • 1/2 cup firmly packed dark brown sugar
  • 3 tablespoons smoked paprika
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Peach Glaze

  • 1 1/2 cups peach jam
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon Dijon mustard

INSTRUCTIONS

Brine: Combine the water, vinegar, sugar, salt, smoked paprika, garlic and peppercorns in a large saucepan; bring to a boil. Cook for 5 minutes or until the sugar and salt are dissolved. Remove from heat and cool completely. Place the ribs in a re-sealable plastic bag and fill with the brine; seal the bag closed. Refrigerate, turning occasionally, for 4 hours or overnight. Remove ribs from the brine; discard brine.

Rub: Stir the brown sugar with the smoked paprika, sugar, salt, garlic powder, pepper, mustard, cumin, ginger and cinnamon. Rub all over both racks of ribs. Let stand for 30 minutes.

Peach glaze: Whisk the jam with the lime juice, garlic, ginger and mustard.

Preheat the oven to 325° Arrange the ribs on a baking sheet fitted with a rack; cover with foil. Bake for 1 hour 30 minutes; remove foil. Bake, basting with the peach glaze every 30 minutes, for 1 hour 30 minutes or until bones move easily within the meat. Cut into 3-bone portions and arrange on a serving platter. Sprinkle green onion over the ribs.

Tips
The peach glaze can be made up to 5 days in advance. Double the spice mixture and save half to use with poultry or other cuts of pork.

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