Peach Bourbon BBQ Ribs

This dish is sort of an Asian-fusion that I came up with.  East meets The South!  These ribs are cooked in a slow cooker and finished off on the grill.  The ribs are sticky and sweet, the fresh peach salsa has a little kick, and the sesame jasmine rice pulls it all together.

For the ribs you will need:

• 4 lbs. pork loin ribs
• 1 12-oz jar peach preserves
• 1 cup Saucy Susan
• 1/2 cup finely chopped onion
• 1 Tbsp. Crushed Peppercorn and Garlic Rub*
• 1 Tbsp. bourbon
• 1 Tbsp. yellow mustard
• 1 Tbsp. cider vinegar
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper   

Cut ribs into single-rib portions.  Place ribs in your 4-quart slow cooker.  In a medium bowl, combine peach preserves, onion, peppercorn and garlic rub, bourbon, mustard, vinegar, salt and cayenne pepper; pour over ribs and stir to coat.


Cover and cook on high setting for 4 hours.  Remove ribs from cooking liquid and place on a sheet pan.  Cover with aluminum foil to keep warm.  Pour cooking liquid in a medium sauce pan.  Skim off as much fat as you can.  Bring to a simmer.  Simmer for about 20 minutes, or until slightly thickened.


While sauce is reducing.  Heat up the grill.  When sauce is ready, pour over ribs.  Grill for about 2-3 minutes on each side.


Fresh Peach Salsa:

• 3 large, ripe peaches, cut into 1/2" cubes
• 1 medium cucumber, cut into 1/2" cubes
• 1 red or yellow bell pepper, diced
• 1 small red onion, diced
• Freshly squeezed lime juice from 1 whole lime
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 Tbsp. honey
• Cilantro for garnish

Combine all the above ingredients in a medium bowl.  Stir to combine and refrigerate until ready to serve.
*A Pampered Chef Product


Sesame Jasmine Rice:

• Prepare Jasmine Rice as package directs.  Add 1 Tbsp. chopped fresh chives and 1/2 to 1 tsp. sesame oil.  Top with sesame seeds.

 ~Adapted from Asian at Home

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