Smoky and Sweet Peach Back Ribs
INGREDIENTS
- 2 Coleman Natural Pork Back Rib Racks
- 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
- 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
- 1 1/2 cups peach jam
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon Dijon mustard
INSTRUCTIONS
1 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.
2 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.
3 Peach glaze: Whisk the jam with the lime juice, garlic, ginger and mustard.
4 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.
