9 months ago
Alh930's Testing Notes:
Misschels has created an unbeatable late-summer rib recipe. The fresh peach cider barbecue sauce is in perfect balance with the spicy chipotle brown sugar rub, and drapes bewitchingly over the moist, oven-baked ribs, forming a sticky glaze with small chunks of fresh peach that burst with flavor. I would advise doubling the sauce recipe as it quickly disappeared. Note: When serving these ribs to a crowd, you may want to consider reducing the amount of chipotle powder by 1/2 tablespoon to tame the heat a little. Also, I found simmering the sauce for 40 minutes (instead of 20) yielded just the right viscosity.
I am a Texas gal and round' these here parts, pork ribs are king! Unfortunately, I don't have a smoker so smoked ribs wasn't in the cards. However, I took a risk and slow roasted them in the oven and wow! They are soooo delicious. The chipotle brown sugar rub adds a bit of heat with each bite of the rib, while the peach cider barbecue sauce add the perfect balance of tangy and sweet! Serve with coleslaw, potato salad, baked beans, and cornbread!
Makes 1 rack of ribs
Chipotle Brown Sugar Ribs:
- 2 tablespoons light brown sugar
- 2 tablespoons ground chipotle powder
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon ground black pepper
- 1 pound of pork tenderloin ribs
Preheat the oven to 200 degrees F. Place a cooling rack on a baking sheet and set aside.
To make the spice rub, combine the brown sugar, chipotle powder, cumin, salt, and black pepper together in a small bowl.
Line the cooling rack with a large piece of foil. Place the ribs on top of the foil and sprinkle the spice rub on both sides of the pork ribs, rubbing thoroughly on all sides.
Place the ribs meat-side down and fold the foil to form a seal packet. Bake the ribs for 2 hours.
Peach Cider Barbecue Sauce:
- 1 tablespoon extra-virgin olive oil
- 1 small, sweet, yellow onion, chopped
- 2 large, ripe peaches, chopped
- 1/3 cup apple cider vinegar
- 1/4 cup honey
- 2 teaspoons Dijon mustard
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground black pepper
To make the barbecue sauce, heat the evoo in a large sauce pan over medium heat.
Add the onion and cook until tender, stirring often, about 4 minutes.
Stir in the peaches, apple cider vinegar, agave, Dijon, brown sugar, and black pepper.
Bring the sauce to a boil, then reduce the heat to low and simmer until the sauce is thick, about 20 minutes. Stir occasionally.
Take the ribs out of the oven and baste (I used a pastry brush for this) the ribs with the barbecue sauce.
Place the ribs back into the oven for 20 minutes, basting twice more during the baking process.
Let the ribs sit for about 5 minutes after baking, slice, and serve.
- 495 calories
- 31g total fat
- 9g saturated fat
- 91mg cholesterol
- 491mg sodium
- 37g carbohydrate (3g dietary fiber, 33g sugar)
- 19g protein