Grilled Pork Baby Back Ribs with Peach Barbecue Sauce


1 c. coarsely chopped onion
2 garlic cloves, minced
1 Tbsp. Worcestershire sauce
1/2 Tbsp. whole peppercorns, crushed
1/2 c. Peach or Apricot White Balsamic Vinegar
1 c. orange juice (or try mango or pineapple juice)
1 c. ketchup
1/2 c. Chipotle Olive Oil (may also use Tuscan Herb)
4 racks pork baby back ribs
1/2 c. Garlic Olive Oil
4 Tbsp. Fire in the Kitchen Veggie Blaze or Smokeater Rubs


For sauce:
Drizzle 1 Tbsp. Chipotle Olive Oil into pan and add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns, stir 1 minute. Add Peach Balsamic Vinegar, orange juice, ketchup, and the rest of the Chipotle Olive Oil. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes. Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt, if desired. (Can be made 1 week ahead, cover and refrigerate.)

For pork:
Peel ribs (remove silver skin). Put in casserole dish, cover with apple juice (or another kind of citrus juice) and bake at 350°F for 1 1/2 hours or until meat pulls away from bones. Can be done a day ahead of time. Mix Garlic Olive Oil and Hog Heaven rub together in bowl to make a paste. Place ribs on rimmed baking sheet and brush with rub mixture. Prepare barbecue (medium-high heat). Brush pork all over with some of basting sauce. Grill pork ribs until they have grill marks and meat thermometer inserted into centre registers 140°F, turning occasionally with tongs. Transfer pork to work surface; let rest 10 minutes. Drizzle pork with some warm peach barbecue sauce.

*Tested in BBQ Cooking Class

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