Receta Peach Bourbon BBQ Ribs
Peach Bourbon BBQ Ribs
This dish is sort of an Asian-fusion that I came up with. East meets The South! These ribs are cooked in a slow cooker and finished off on the grill. The ribs are sticky and sweet, the fresh peach salsa has a little kick, and the sesame jasmine rice pulls it all together.
- For the ribs you will need:
- 4 lbs. pork loin ribs
- 1 12-oz jar peach preserves
- 1 cup Saucy Susan
- 1/2 cup finely chopped onion
- 1 Tbsp. Crushed Peppercorn and Garlic Rub*
- 1 Tbsp. bourbon
- 1 Tbsp. yellow mustard
- 1 Tbsp. cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
Cut ribs into single-rib portions. Place ribs in your 4-quart slow cooker. In a medium bowl, combine peach preserves, onion, peppercorn and garlic rub, bourbon, mustard, vinegar, salt and cayenne pepper; pour over ribs and stir to coat.
Cover and cook on high setting for 4 hours. Remove ribs from cooking liquid and place on a sheet pan. Cover with aluminum foil to keep warm. Pour cooking liquid in a medium sauce pan. Skim off as much fat as you can. Bring to a simmer. Simmer for about 20 minutes, or until slightly thickened.
While sauce is reducing. Heat up the grill. When sauce is ready, pour over ribs. Grill for about 2-3 minutes on each side.
Fresh Peach Salsa:
3 large, ripe peaches, cut into 1/2" cubes
1 medium cucumber, cut into 1/2" cubes
1 red or yellow bell pepper, diced
1 small red onion, diced
Freshly squeezed lime juice from 1 whole lime
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 Tbsp. honey
Cilantro for garnish
Combine all the above ingredients in a medium bowl. Stir to combine and refrigerate until ready to serve.
*A Pampered Chef Product
Sesame Jasmine Rice:
Prepare Jasmine Rice as package directs. Add 1 Tbsp. chopped fresh chives and 1/2 to 1 tsp. sesame oil. Top with sesame seeds.
~Adapted from Asian at Home
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