Peter Gallagher
TVWBB Guru
We had a couple of slabs of really nice natural baby backs that have been staring me in the eye every time I've opened up the freezer over the past couple of months - It was a gorgeous weekend here in Trout Lake, so it seemed like the opportune time to prepare some ribs!
I've been working on a peach barbeque sauce, trying to balance the sauce with a rub - The idea was, to have a nice sweet layer on top of a spicy but not too spicy bark layer on the ribs. I'm getting close. [table="width: 500, align: center"]
[tr]
[td]
[/td]
[td]
[/td]
[/tr]
[/table]
We then moved to the beans. We start by sautéing some bacon pieces, and then add chopped garlic, onion and jalapeno. Once those have cooked for a bit we add the beans, brown sugar, barbeque sauce and molasses. The beans will simmer for the remainder of the afternoon.
[table="width: 500, align: center"]
[tr]
[td]
[/td]
[td]
[/td]
[/tr]
[/table]
Here are the ribs at 3 hours. At this point we will wrap them in foil, adding a couple of tablespoons of apple juice, some agave nectar and brown sugar. They go back on for about another 1.5 hours before we unwrap them, and hit them with the peach barbeque sauce.
After hitting them with the sauce we let it set, flipping them a couple of times. Here they are just about ready to come off:
Let's eat!!
I've been working on a peach barbeque sauce, trying to balance the sauce with a rub - The idea was, to have a nice sweet layer on top of a spicy but not too spicy bark layer on the ribs. I'm getting close. [table="width: 500, align: center"]
[tr]
[td]
[td]
[/tr]
[/table]
Once the rub has been applied we let them sit for a couple of hours to soak up all the goodness.
We then moved to the beans. We start by sautéing some bacon pieces, and then add chopped garlic, onion and jalapeno. Once those have cooked for a bit we add the beans, brown sugar, barbeque sauce and molasses. The beans will simmer for the remainder of the afternoon.
[table="width: 500, align: center"]
[tr]
[td]
[td]
[/tr]
[/table]
While the ribs and beans are cooking, Doris bakes the rolls on the Weber gas grill. These look about done, and are ready to come off.
Here are the ribs at 3 hours. At this point we will wrap them in foil, adding a couple of tablespoons of apple juice, some agave nectar and brown sugar. They go back on for about another 1.5 hours before we unwrap them, and hit them with the peach barbeque sauce.
After hitting them with the sauce we let it set, flipping them a couple of times. Here they are just about ready to come off:
Let's eat!!
Everything looks great. Love the ribs.
