Recipes

[FunkyHulaGirl]

Kicked-up Peachy Baby Back Ribs
Serves 4-6
Prep time: 15 minutes
Cook time (sauce): 1 hour
Cook time (ribs): 30 minutes

Ingredients
• 1/2 cup brown sugar
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• generous pinch of cayenne pepper or to taste
• 2 racks (about 4 pounds) Baby Back ribs, excessive fat trimmed, and cut into thirds
• 3 cups peach nectar
• 1 can (15 ounce) tomato sauce
• 1 small sweet onion, finely chopped
• 1/3 cup low sodium or gluten free soy sauce
• 1/3 cup rice wine vinegar

Directions
In a small bowl, combine the brown sugar, mustard, salt, garlic powder, black pepper, and cayenne. Rub the spice mixture all over both sides of the ribs. Place ribs in a large plastic Ziploc bag; chill for 4 hours or overnight.

In the meantime, make the sauce. Combine the peach nectar, tomato sauce, onion, soy sauce, and rice vinegar. Bring to a boil, reduce heat and simmer, uncovered, for about 45-60 minutes until thickened, stirring occasionally. (Reserve 1/3 for basting, rest of it for serving.)

Preheat an outdoor gas grill for medium-high, leave 1-2 burners off (depending how large your grill is.) Grill the ribs directly over the heat, turning them often, until well browned, about 8 minutes total. Transfer the seared ribs to the unlit burners, cover the grill, and cook until no pink remains when cut near the bone, but still juicy and tender, about 22-25 minutes. During the last 10 minutes of grilling, brush both sides of the ribs with the reserved sauce.

Transfer to a cutting board, cover with foil, and let rest for 5 minutes. Cut ribs in-between the bones, serve with extra sauce.