Finally, I’m posting a savoury recipe; it has been FOREVER. This whole Covid thing has got me baking 24/7, I almost forgot about real food.
But, I have been wanting to share a ribs recipe for a long time. I often share what I do over my Instagram stories – but I have never actually posted a full on recipe until today.
But these ribs are too good not to share. This is a spin off of one of my favorite sauces, maple mustard (I’ll share that one day too); this time I added a bit of bourbon and some fresh peach because I still have peaches and they are the perfect combo!
They are a bit of a labour of love in the sense that they have to slow cook in the oven for a few hours, but it is so worth it! And if you prefer to do them in a slow cooker (I’ve given you the info for that too).
- 2 racks of baby back pork ribs* (approx. 16 ribs)
- 3/4 cup maple syrup
- 3 tbsp bourbon
- 1 tbsp dijon
- 1 tbsp lemon juice
- 1 peach, diced
- Preheat oven to 450F. Take the ribs out of the fridge to bring to room temperature.
- To make the sauce, in a small heavy bottom sauce pan on medium-high heat add all the ingredients except for the peach. Whisk until fully combined. Bring to a boil, and add the diced peach. Let simmer for 10-12 minutes, stirring occasionally to make sure the sugars don't burn.
- Remove from stovetop and pour into a blender or food processor and pulse until peach is pureed. Pour back into sauce pan on medium-high heat and bring to a boil again. Let simmer for an additional 8-10 minutes, stirring occasionally. You will notice the mix starts to thicken and bubble, Remove from heat and let cool.
- Pat the pork ribs with a paper towel to remove any moisture. Season with salt and pepper and put the ribs into your pan uncovered in the oven at 450F for 15 minutes. Then remove from oven, brush a layer of the sauce over the ribs, and cover with tinfoil. Turn the oven down to 275F and cook for another 4 to 5 hours, or until they are easily pulled apart from one another. About half way through, brush them once more with a bit more sauce and set the rest aside. Once they are done, remove from oven and pour the remaining sauce on top, brush it over to make sure you fully cover all the ribs. Turn the oven to broil and return the ribs to the oven to broil for 4-5 minutes until charred on the edges and bubbling.
- Cut, serve and enjoy!
*You can also use side ribs, they taste just as good and are generally less expensive.
*I used a fresh peach, but you can absolutely use frozen peaches too, I would use 11/2 cups of frozen peaches
*If you want to make these in the slow cooker, feel free.
On HIGH for 4 HOURS, they should be tender, fall off the bone.
Place your ribs in the bowl of a 6-qt slow cooker, pour the sauce all over, making sure to evenly coat the ribs. Once they are done, transfer ribs to a parchment lined oven tray, baste with some of the sauce from the slow cooker bowl and broil for 4-5 minutes until charred on the edges and bubbling!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 118mgCarbohydrates: 45gFiber: 1gSugar: 22gProtein: 28g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
I promise you will LOVE these ribs, they are oooey, gooey, sweet, sticky and freakin delicious!!!
Please let me know what you think, I can’t wait to hear your comments. And if you love them as much as we do, please PIN them for others to see and/or post a pic on Instagram and tag me @mysweetmess and hashtag #mysweetmess.
If you’re looking for something to drink with these bad boys, I suggest a good ‘ol beer, a nice pale ale would be great with these, a nice glass of riesling or my Maple Rosemary Peach Bourbon Smash!
Till the next recipe,