Baby Back Ribs with Grilled Peaches

• 3 racks Prime Pork Baby Back Ribs

Rub:

• 2 tbsp chili powder
• 1 tbsp plus 2 tsp kosher salt
• 1 ½ tsp freshly ground black pepper
• 1 tsp granulated garlic
• 1 tsp granulated onion
• ½ tsp cayenne pepper

Glaze:

• ¾ c peach preserves
• 2 tbsp unsalted butter
• 2 tbsp ketchup
• 2 tbsp cider vinegar
• 2 tbsp bourbon or water
• 2 tsp hickory liquid smoke

Peaches:

• 3 ripe peaches, halved and pitted
• 1 tbsp unsalted butter, melted
• Freshly ground black pepper, to taste

To prepare ribs: On bone side of ribs, at corner of rack, slip a small knife under membrane. Grab membrane with a paper towel and pull it off. (You may have to make a few attempts.) Cut each rack in half to make 6 slabs total.

To make rub: Mix all rub ingredients together in a small bowl. Season ribs all over with the rub. Double-wrap each slab in heavy-duty aluminum foil. Let stand at room temperature for 15 to 30 minutes. Prepare an outdoor grill for direct cooking over medium (425°F) heat.

Place ribs on grill grate and close grill lid. Grill, turning occasionally with tongs, being careful not to tear foil, until ribs are tender (carefully open a foil packet to check), about 45 minutes. Remove from grill. Let cool slightly, then unwrap and discard juices. (Ribs can be prepared to this point about 1 hour ahead, or wrapped and refrigerated for up to 4 hours.)

Meanwhile, make glaze: Bring all glaze ingredients to a simmer in a heavy, medium sized saucepan over medium heat, stirring to combine. Simmer over medium-low heat until slightly reduced, about 5 minutes. Let cool.

To prepare peaches: In a medium bowl, toss peaches with butter. Return grill to medium (425°F) heat. Brush grill grate clean. Place unwrapped ribs on grill grate and cover grill. Cook, turning halfway through cooking, brushing occasionally with the glaze, until ribs are sizzling, about 6 minutes (or 8 -10 minutes for refrigerated ribs).

Add peaches to grill. Brush with glaze and continue grilling, turning occasionally, until peaches are heated through and seared and ribs are glazed, about 5 minutes more. Remove from grill.

Transfer ribs to a carving board and let stand for 5 minutes. Cut between bones into individual ribs. Transfer to a serving platter and add peaches. Season peaches with pepper. Serve hot.

For more delicious recipes, visit your local store to purchase our cookbook, Cooking in Season with The Fresh Market.