I’m not sure if I can fully accept that summer is coming to a close in no time at all! How did this happen? I have so many things I want to accomplish before the skies open up and blanket us in crisp snowy white ice particles. EEK! Regardless, one thing I know for sure is that we have a four day weekend starting this Friday. LABOR DAY! Therefore, we will have plenty of hours to soak up the last of the summer sun, hang with friends and family, drinks some delicious (preferably boozy) beverages and hopefully do some serious grilling!
If you are looking for something AMAZING to grill this weekend, then I cannot recommend this recipe enough! Oven Roasted Ribs that are fall-off-the-bone tender with a huge smothering of sweet and tangy Peachy-Bourbon BBQ sauce! It’s so good and easier to make than you would think.
Just note that it does require some advance prep, such as marinating the pork ribs up to 24 hours in advance and then kick-starting the slow roasting about 4 and a half hours before you are ready to eat. It sounds complicated, but it’s not. Those four hours before you plan on eating, gives you so much time for other activities – like drinking a yummy glass of wine! The ribs just hang out in the oven doing their thing while you go about your day doing yours. There is a moment in there where you will need to make the most delicious BBQ sauce EVER! But it’s so good that it may never make it to the ribs; like I seriously could have eaten it with a spoon. I do have a disclaimer that I feel I should tell you… give the sauce some time to cook down before you start eating it by the spoonfuls. You will understand once you start making it, haha. I started feeling pretty amazing with those first few tastes. After all, with a cup of bourbon in the sauce, what was I expecting? On top of that, the flavors will seem rather weird, but I promise you that everything will come together in sweet harmony once the alcohol gets a chance to cook off. Then it’s game on in wanting to eat all of the sauce and forget that there are ribs just roasting away in the oven, hoping to enjoy some of the sauce themselves.
I do have a disclaimer that I feel I should tell you… give the sauce some time to cook down before you start eating it by the spoonfuls. You will understand once you start making it, haha. I started feeling pretty amazing with those first few tastes. After all, with a cup of bourbon in the sauce, what was I expecting? On top of that, the flavors will seem rather weird, but I promise you that everything will come together in sweet harmony once the alcohol gets a chance to cook off. Then it’s game on in wanting to eat all of the sauce and forget that there are ribs just roasting away in the oven, hoping to enjoy some of the sauce themselves.
But enough with the food, what are you all doing for the holiday weekend? Hopefully, you all have some incredible plans, which also hopefully will include these really delicious oven roasted ribs, hint hint! For myself, we will be heading to my families house in Wisconsin where we will be partaking in the annual fantasy football draft party and getting ready to start off the season strong, fingers crossed! I’m in charge of feeding everyone, so I’ve been working on a few ideas of what to prepare.
I was supposed to be heading to Miami this weekend though! My heart is breaking big time! My beautiful friend Rachel, of Rachel’s Lookbook, is getting married in October and this weekend is her bachelorette. I was all set to buy the plane tickets when we found out last minute about our storage unit in Charleston. Having to move all of that took some decent cash, which meant no trip for this girl. My eyes are tearing up just thinking about it. I will be there in spirit ladies and raising a glass to you!
Speaking of our Charleston stuff. It’s been a month we flew down there and shipped it all back, via Zippy Shell. ONE MONTH! And we just found out that it arrived a few days ago after having to call them consistently to get updates. The lack of communication has been awful and we are still waiting for a manager to give us a call after weeks of requesting one. What drama! So to any of you out there who may be looking to move I would highly recommend avoiding this company. It sucks to say that as they were the ones that moved us from Cali to Minnesota! They were actually pretty great that time! Although looking back, the communication was a bit lacking then as well. But I honestly never expected this. Okay enough said, I simply had to get that off of my chest, whew!
I hope you all have a great and safe weekend! And keep all of the amazing people in Houston and surrounding areas of Texas in your prayers! They’ve come together as an incredible community during this horrible hurricane and they need all of our support as they start rebuilding and healing.
- 1 cup brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon pepper
- 1 tablespoon salt
- 2 teaspoons ground coriander
- 2 to 3 racks of pork ribs (2-4 lbs each)
- ½ to 1 cup white wine
- 3 tablespoons olive oil
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 3 peaches, rough chopped
- 1 cup brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons dry mustard
- ¼ tsp allspice
- 1 cup tomato puree or ¼ cup tomato paste
- ½ cup apple cider vinegar
- 1 cup bourbon
- Salt & pepper, to taste
- Parchment paper
- Wash and pat dry ribs. Set aside.
- In a bowl combine dry ingredients of rib marinade (brown sugar, onion powder, garlic powder, chili powder, smoked paprika, pepper, salt and ground coriander.) Even coat ribs with marinade. Tightly wrap coated ribs in plastic wrap, place on sheet tray and store in fridge for 4 hours or up to 24 hours.
- Preheat oven to 250°. Remove ribs from fridge and unwrap plastic wrap. Line 1-2 sheet pans with parchment (based on how many ribs you are cooking and the size of your sheet pans.) Place ribs onto prepared sheet pans. Pour wine around ribs. If using only 1 pan, use ½ cup wine. If using 2 pans, use ½ cup per pan.
- Place a sheet of parchment paper over each pan of ribs, this will keep ribs from sticking to foil as it bakes. Cover ribs and sheet pans in foil. Place in oven and roast for 4 hours.
- In a medium sized sauce pan, heat olive oil on medium heat. Cook onions and garlic until translucent. Add in peaches and cook until soft (about 4-5 minutes). Add in brown sugar, ground ginger, dry mustard, and allspice. Cook until sugar dissolved. Transfer mixture to a blender and rinse out sauce pan. To the blender, add tomato puree, apple cider vinegar and bourbon. (If everything doesn’t fit in blender, just hold off on the bourbon and/or apple cider vinegar. You can always add that in the next steps.)
- Blend mixture until smooth. Strain mixture back into the clean sauce pan. Add in bourbon and apple cider vinegar, if not yet added. Bring sauce back to a boil, whisking often. Turn heat to medium low and reduce sauce by two-thirds, whisking here and there. Chill in fridge until ready to use. If ribs are only 30 minutes from done, keep sauce warm on low heat.
- Once ribs are complete, remove from oven and allow to rest. Remove 1 cup of liquid from roasting pans and whisk into the Peachy-Bourbon BBQ Sauce. Reduce sauce again, if needed, until thick.
- Heat grill to 350°. Cut each rack of ribs into 3 sections. Place on hot grill, meat side up, and brush top with BBQ sauce. Cook ribs for 5 - 8 minutes, reducing heat if ribs are over-charring. Flip ribs and brush with BBQ sauce. Grill ribs for another 5 - 8 minutes. Flip ribs again and brush with a final coat of sauce. Grill for 5 minutes. Remove from heat, cut into smaller sections, arrange on a platter and serve with warm Peachy-Bourbon BBQ sauce.
- BBQ sauce can be made up to 2 days in advance, sans 1 cup pan juices, and stored in fridge. Reheat on stove 30 minutes before ribs are ready and add pan juices once ribs are finished.
With love from my kitchen to yours,