Peachy Baby Back Ribs with Roasted Herbed Potato Salad
Celebrate the start of grilling season with these tasty ribs that get a punch of flavor from a sweet peach glaze. Pair with our recipe for Roasted Herbed Potato Salad, and then add an iced tea or your favorite cold brew for a memorable meal. Serves 4-6.
3 lb baby back ribs (approx. 2 racks)
2 lemons, halved
2 t freshly ground black pepper
1 1/2 t kosher salt
1/2 t cayenne
1 T brown sugar
Peach Glaze (yields 1 1/2 c)
1 med yellow onion, finely chopped
1 T extra virgin olive oil
1 c peach preserves
1/4 c brown sugar, packed
1/4 c Worcestershire sauce
1/4 c cider vinegar
1 T ketchup
1 t ground dry mustard
1 t paprika
1/4 t hot pepper sauce
Roasted Herbed Potato Salad
1 1/2 lb baby red potatoes, halved
1/2 sm cauliflower head, cut into florets
3 carrots, cut on the bias into 1/3” slices
3 T extra virgin olive oil
1/2 c green onion, chopped
1/2 c fresh parsley, chopped
1 t kosher salt, divided
1 t black pepper, divided
Dressing (yields 1 1/2 c)
1/4 c Dijon mustard
1/4 c red wine vinegar
1/2 c good-quality pineapple juice
3 T amber agave nectar
1/2 t ea salt and pepper
1/2 c extra virgin olive oil
1 T fresh basil, chopped
Peachy Baby Back Ribs
Rub ribs with the lemon halves. Mix the spices and sugar in a small bowl and massage into the ribs. Place ribs in a non-reactive, shallow pan (glass or stainless steel), cover and allow to sit overnight or up to 24 hr in the fridge.
Meanwhile, make the peach glaze by sautéing onion in oil until softened, approx. 3-4 min, in a med saucepan. Add all remaining glaze ingredients, bring to a boil while stirring to dissolve the sugar, reduce to simmer and let cook uncovered for about 10 min until thickened. This glaze can be made a few days in advance and refrigerated in an airtight container.
When ribs are ready, grill on both sides over high heat, allowing deep grill marks to form. Place the ribs on a piece of aluminum foil, large enough to be folded over, and form a packet. Transfer the packets onto a baking sheet and place in a 300 degree oven for 2 hr. Or cook over indirect heat on grill, covered, for 2 hr until tender.
After ribs are baked, pour half of the glaze into a serving bowl and use the remaining for basting. Heat the grill again to med-high, brush ribs with glaze and grill for 2-3 min, allowing the glaze to caramelize but not to burn. Repeat with second side. Brush and grill both sides again so glaze forms a sticky coating on the ribs. Serve with the remaining glaze.
Roasted Herbed Potato Salad
Heat oven to 450 degrees. Place potatoes, cauliflower and carrots on a baking sheet, drizzle with oil and season with salt and pepper. Toss well. Roast until vegetables are crisp-tender and browned along the edges, approx. 15-20 min.
Meanwhile, in a med bowl, whisk mustard, vinegar, pineapple juice, agave, salt and pepper. As you continue whisking, drizzle oil in to emulsify the dressing. Add chopped basil and set aside.
When vegetables are done, remove from oven and allow to cool to room temp, add onions, parsley, toss with just enough dressing to coat.