Rack O' Ribs

Now, I know that sometimes (okay, maybe all of the time) I may come off as some sort of health nut. Hey, what can I say, I like my veggies. However, there are those times when I say "Screw it, I'm a southern gal and I like southern things." I'm not talking about sexy bull-riding "John Wayne" type cowboys here people...that story is definitely for another time. 

Today, it's all about something that is near and dear to my little, big Texas heart...ribs. 

It's all about the pork ribs here people!

Beef ribs, take a hike!

Rub that pork down with a good chipotle brown sugar spice rub...be generous!

What peaches?

Let me introduce you to my peach cider barbecue sauce...now, it's not traditional Texan, but it works!

Oh, you don't have a grill or grilling skills, or maybe it's raining cats and dogs outside.? No problemo!

 It's all about the low and slow method here people.

Then we baste

and baste

and chow down!

This pork ribs are super tender, juicy, a little sweet, a little spicy, and stick to your ribs (pun intended)!

 This is definitely man food so 

someone hand me a beer!

Things just got crazy!

Chipotle-Brown Sugar Pork Ribs with Peach Cider Barbecue Sauce (GF):

Ingredients:

For the ribs:

2 T. light brown sugar

2 T. ground chipotle powder

1 T. ground cumin

1/2 t. salt

1 T. ground  black pepper

1 slab of pork tenderloin ribs

For the barbecue sauce:

1 drizzle of extra-virgin olive oil

1 small sweet, yellow onion, chopped

2 large, ripe peaches, chopped

1/3 c. apple cider vinegar

1/4 c. agave nectar (or honey)

2 t. Dijon mustard

1 T. light brown sugar

1/2 t. ground black pepper

Instructions:

For the ribs:

1. Preheat the oven to 200 degrees F. Place a cooling rack on a baking sheet and set aside.

2. To make the spice rub, combine the brown sugar, chipotle powder, cumin, salt, and black pepper together in a small bowl. 

3. 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.

4. Place the ribs meat-side down and fold the foil to form a seal packet.

5. Bake the ribs for 2 hours.

For the barbecue sauce:

1. In the meantime, to make the barbecue sauce, heat the evoo in a large sauce pan over medium heat. 

2. Add the onion and cook until tender, stirring often, about 4 minutes.

3. Stir in the peaches, apple cider vinegar, agave, Dijon, brown sugar, and black pepper. 

4. Bring the sauce to a boil, then reduce the heat to low and simmer until the sauce is thick, about 20 minutes. Stir occasionally.

5. Take the ribs out of the oven and baste (I used a pastry brush for this) the ribs with the barbecue sauce. 

6. Place the ribs back into the oven for 20 minutes, basting twice more during the baking process.

7. Let the ribs sit for about 5 minutes after baking, slice, and serve.

Serve with all the fixins' (i.e. baked beans, Texas toast, coleslaw, and potato salad).

Makes 1 slab of pork ribs.

MANGIA!!!