I’ve posted my new fave Peachy Keen Barbecue Sauce before, and my fave way to prepare a rack o’ ribs; but, well, ’tis the season for ribs!
Note 1: I am recovering from a fractured shoulder, and editing film is… not easy, sooo, these images are the exact same prep, but a slightly different sauce. Which is good, just not Peachy Keen.
Peachy Keen Barbecue:
•12 oz barbecue sauce
•8 oz pepper relish
•1 can (15 oz) sliced peaches in light syrup
•1 or 2 racks of ribs
•Montreal Steak Seasoning (or your fave)
Making the Peachy Keen Sauce is dead simple…
Combine the barbecue sauce, pepper relish, and the peaches (do not drain) in a beaker and use your immersion blender to make a smooth sauce. Or, add the contents to a blender or food processor and pulse until smooth. Set aside while you prep the ribs.
Heat your oven to 350º.
Note: depending on the number of racks you are making and the size of your pan, you might need to cut your rib rack(s) in half to fit. For this family sized batch, I used two racks of ribs and my large anodized turkey roasting pan.
Season both sides of the ribs and arrange in a single layer, meaty side up, in your chosen roasting pan.
Note: a single rack, cut in half will work a treat in a standard 13×9 glass baking pan.
Cover the pan tightly with foil, then pop into your pre-heated oven for 75 minutes.
Remove from the oven and drain and discard any pan juices.
At this point, you have choices.
You can, if you like, finish the ribs on your grill, brushing both sides with the sauce until they are charred to your liking.
As I usually do (because my husband is kinda picky about when he feels like firing up the grill), finsh ’em off in the oven.
Turn the ribs bony side up and brush with the sauce.
Pop into the oven and bake, uncovered, for 30 minutes.
Turn the ribs over so they are meaty side up, brush with the remaining sauce, and return to the oven, still uncovered, for another 30 minutes.
Remove from the oven, tent with foil, and let rest for ten minutes before serving.
If you have any leftover sauce, or have made extra, feel free to pass with the ribs when serving but, really, you won’t need it.