Spicy Peach Baby Back Ribs
Makes 4 servings
Celebrate this July 4th with the most delicious rib recipe we have ever developed. Cooking the ribs in their own juices right on the grill helps make them extra tender. These may be the easiest and best ribs you’ve ever grilled. The spicy peach glaze gives a lovely sweet and hot finish. Serve with corn on the cob, some grilled bread and a cold cucumber salad. Happy July 4th!
Ingredients:
For the Ribs:
- 2 racks baby back ribs, about 2 lbs./910 g each
For the Glaze:
- 3/4 cup peach jam
- 2 Tbsp balsamic vinegar
- 2 tsp Sriracha (or to taste)
- 2 tsp coriander (ground in a FinaMill Everyday Pod)
- 2 tsp mustard seed (ground in a FinaMill Everyday Pod)
- Salt to taste (ground in a FinaMill Everyday Pod)
- Pepper to taste (ground in a FinaMill Pepper Pod)
Ribs Grilled Spicy Peach
Method:
- Preheat a gas grill to 350ºF/180ºC
- Season the ribs with salt and pepper to taste. Wrap the ribs in foil. Close the seam tightly and wrap them again with the seam on the other side. This will allow them to cook in their juices without letting them drip out. Grill the packets over direct heat, turning occasionally, until the ribs are tender, about 1 hour. (Open a packet to check, being careful of steam and hot juices.) Remove from the grill. Open the packets and discard the juices and foil. (The ribs can be covered and refrigerated for up to 6 hours.)
- Preheat the grill, if needed, to 350ºF/180ºC. Brown the ribs for about seven minutes. Then brush generously with the glaze, turning as needed, until nicely browned and glazed, about seven minutes.
- Transfer to a chopping board. Cut between the ribs, place on a platter, and serve.
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