Updated: Jul 17, 2018
Barbeque season is here!
We went to Whole Foods Market a couple of days ago and discovered that as Prime members we get a extra value purchase in the meat cabinet. This week it happened to be the baby back ribs and when someone offers you local baby back ribs at $4.99/lb you buy them. We had intended this for our own consumption, but as it came together we felt that we needed to share it with the world; particularly as we approach the bbq and holiday season!
The dry rub mix was literally good enough to eat by itself and made the most delicious ribs I have ever tasted. When we added the homemade barbeque sauce onto them it was a completely done deal of deliciousness. The combination of the rosemary and black pepper gave just the right spice and herbal notes and then the moonshine and chipotle brought a sweet heat on the backend.
We found the moonshine at a cute little fruit stand in Georgia called Georgia Peach World. They had fresh peaches, pecans, and boiled peanuts and allowed us to sample anything in the store besides the breads (don’t want those to go stale). Needless to stay we spent a while in the store tasting the moonshines, wines, sauces, taffys, and everything else they had to offer. We ended up with some praline pecan caramel dip and their peach moonshine. So worth a visit!
We were going to save part of this meal for another day...I mean, a full rack of ribs for each person is quite a bit of meat. After the first bite we knew that there would not be leftovers. Not only were these ribs delicious, they were perfectly tender and easy to eat.
We still needed lots of napkins but it was all worth it!!
A lot of recipes will say that you can cook the ribs at a high heat to start and then low heat for a shorter period of time, but to get that flavor cooked through you want the low and slow technique.
In some of the recipes I looked at for inspiration they said that you needed to marinate overnight, but with the slow cooking and the way the essential oils permeate the meat, I found that it isn't really necessary. You get the overnight flavor in just a few hours.
CHIPOTLE PEACH MOONSHINE "FALL OFF THE BONES" RIBS
Makes about 2 racks of ribs
1/2 cup Organic Sugar
1 1/2 Tbsp Paprika
1 1/2 Tbsp Ground Black Pepper
2 Tbsp Garlic Powder
2 Tbsp Salt (I use Pink Himalayan)
4 drops doTERRA Rosemary Essential Oil
2 drops doTERRA Black Pepper Essential Oil
Baby back pork ribs, about 3 pounds
CHIPOTLE PEACH MOONSHINE BBQ SAUCE:
1/3 cup ketchup
1/3 cup peach moonshine
1/4 cup molasses
2 dried chipotle peppers, minced
1 teaspoon dry mustard
1 tablespoon peach jam (or any other stone fruit jam)
2 teaspoons worcestershire sauce
Salt and pepper, to taste
Mix all of the ingredients in a bowl and stir with a fork. I like to add the essential oils to the sugar and mix up first before adding the powders so they absorb into the sugar and spread evenly through the mixture.
Rub the powder into the ribs, coating everywhere. Some people like to remove the membrane from the backside of the ribs to make them fall apart easier, I actually leave it on because I like to have a little bit of structure when I am moving the cooked ribs around. The essential oils will actually penetrate into the meat like they do into our bodies so you get a nice even flavor through the meat.
Once the ribs are rubbed down, wrap them in tin foil. Make sure that the seams are all up so that the juices stay inside and steam the ribs while they cook. Bake for 4 hours at 250 degrees. Once this first cooking has completed the ribs are cooked and can be eaten dry rub style or you can apply the barbecue sauce for a wet, sticky rib. That is what we chose to do.
Sometime while the ribs are cooking, make the BBQ sauce. Combine all the ingredients for the BBQ sauce in a medium size sauce pot. Bring the mixture to a boil and cook about 10-15 minutes. Once the chipotle peppers are soft, remove from the heat and allow to cool slightly. Pour into a glass jar. Store any leftovers in the fridge
Open the foil and apply the homemade BBQ sauce with a basting brush and broil on high until the sauce gets dull. I like to keep the foil under the ribs so the juices don’t burn onto my pan. Remove the ribs from the oven and apply another round of sauce. Let the ribs set for 10 minutes and enjoy!