Ancho BBQ Spare Ribs with Grilled Peach Glaze

Half rack of St. Louis cut pork ribs (about 4 lb)
3 tbsp chipotle mustard

Dry Rub
2 tbsp salt
1 tbsp dark brown sugar
1 tsp ground ancho chili
1 tsp sweet paprika
¼ tsp chili powder
¼ tsp dried oregano
1/8 tsp ground allspice
1/8 tsp tajin seasoning

Peach Glaze
1 dried ancho chili pepper
2 whole ripe peaches skin-on, halved & pitted, charred
3 tbsp peach preserves
2 tbsp rice wine vinegar
2 tbsp chipotle mustard
1 tbsp soy sauce
2 tsp roasted garlic
¼ of a roasted onion
2 tbsp butter cubed
Pinch of salt

1) Wipe down the rack of ribs with a damp paper towel to remove possible bone fragments
2) With a brush, thinly coat the ribs with chipotle mustard
3) Combine all ingredients for the dry rub and then season the ribs all over. At this point the ribs are ready for slow cooking or you can refrigerate them overnight.
4) Cooking the ribs:

Method A: using a grill or smoker: set up for indirect heat cooking and placing a metal water tray inside. Target temperature should be about 225 – 250°F. Cook time will vary between 2 – 3 hours. When ribs are tender, remove from grill and set up for direct heat. If using a smoker, increase temperature to 450°F. Glaze ribs by brushing on BBQ sauce and grilling or searing in high temp smoker. Apply glaze 2 or 3 times being careful not to overchar the ribs.
Method B: using a conventional oven, set the temperature to 250°F. Wrap the ribs in aluminum foil that has been sprayed with pan release. Cook for 1.5 – 2 hours until tender but not mushy. Remove from foil and heat oven to 425°F. Glaze ribs in BBQ sauce 2 or 3 times, brushing and placing in oven to dry for about 5 mins and then brushing again.

5) For testing rib doneness, check by grabbing the ribs with a pair of tongs and see how they bend under their own weight. The meat should be cracking, but the rack shouldn’t fall apart.
6) While the ribs are cooking make the Peach Glaze
7) Start by toasting the dried ancho chili in a hot pan over medium high heat, toasting each side for about 5 seconds. Then plump the dried chili in boiling water. Remove from heat and let sit about 15 seconds until tender. Remove from water and remove seeds and stems.
8) For the roasted garlic and onion, you can cook them beforehand or at the same time you are smoking your ribs. Just wrap them in aluminum foil with a little bit of vegetable oil and roast at 225°F until very tender and brown, about 1.5 hours.
9) For the whole peaches, either briefly char on the grill or in a hot pan before using.
10) Combine all remaining ingredients in a blender and process until smooth.

• Serve with more charred peaches with a little honey, Mexican street corn and grilled asparagus.


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