The recipe uses a wet blending technique that I’ve become very fond of. Rather than chopping up all of your ingredients individually, just cut them to a manageable size (quartering is usually enough), add a bit of liquid to float the goodies, and then pulse them in a food processor or blender until you reach the desired consistency.
Peach Barbecue Sauce
1 pound of peaches, quartered and pitted (2 -3 peaches)
1/2 cup red bell pepper
1 small onion, quartered
4 cloves garlic
1/4 cup honey
1/4 – 1/2 cup water
1/4 cup cider vinegar
1 tablespoon raw or brown sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1-2 teaspoons crushed red pepper flakes
1-2 teaspoons salt
Combine all ingredients into a food processor or blender. Give it all a whirl until well-combined, but not pureed. You want some chunks of this and that floating around.
Pour into a large saucepan over medium heat. Bring to a boil, then reduce heat and let simmer until it has reduced to about a pint (about 15 minutes depending on how much water you used). It should be thick enough to coat the back of a spoon.
Let cool, bottle, and stash in fridge.
Set your grill up for a raised direct cook over low (250°F) heat. On the Big Green Egg I used a Woo2 ring to get the cooking grate further from the heat. When the grill is up to temp, add some wood for smoke (apple this time).
While the grill is heating up, trim the rack down as much as you care to. I like a St.Louis-style rack, so I remove the chine (breast) bone and the connective tissue between the chine and the ribs themselves. I also removed the tough membrane that covered the bone side of the ribs to let more flavor in.
After the ribs are trimmed, season them with a dusting of your favorite rub. I went with just salt and pepper on these to let the sauce shine through.
When the wood smoke goes from white (bad) to blue (good), move the ribs to the grill.
Spare ribs take a good 5 to 6 hours to cook. Start them bone side down and then flip them end-to-end and top-to-bottom ever hour. This helps even out the hot spots that can happen when you cook with direct heat. At hour 5 they should start showing signs of doneness – meat pulling back from the bone, and meat cracking when you lift up the rack at the end. When in doubt, check the internal temperature of the meat between the bones – it should read at least 180°F prior to saucing.
Sauce the ribs with the Peach Barbecue Sauce – and let them cook for 10 minutes. Sauce the meat side and let them go for another 10 minutes. Then sauce the meat side again and move the ribs off to a plate to rest for 10 minutes. Serve with remaining sauce.
Wonderful, clean peach taste with just enough sugar and just a tiny hint of rosemary. It’s very versatile and is great both spread on toast and dolloped on pork chops. Must make gallons of this next year.