Smoky and Sweet Peach Back Ribs

Smoky and Sweet Peach Back Ribs


8
Servings

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 tbsp smoked paprika
  • 6 cloves garlic, smashed
  • 1 tbsp peppercorns

 

Rub:

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

 

Peach Glaze:

  • 1 1/2 cups peach jam
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tbsp 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. Make double the spice mixture and save half to use with poultry or other cuts of pork.

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