Roasted Peach and Whiskey Glazed Country Style Pork Ribs
|Country style pork ribs||4 Pound|
|Peaches||2 Large, washed, pitted and cut into wedges|
|Minced garlic||1 Tablespoon|
|Brown sugar||2 Tablespoon|
|Whiskey||2 Ounce (good)|
Preheat the oven to 425°F. Place peaches in a lightly greased 9×13 pan. Place in oven and roast for 360 minutes, turning ½ way through. When done roasting, remove peaches and set aside to cool.
Reduce oven heat to 300°F. Liberally salt and pepper the ribs. Place in a 9×13 pan (save a dish and use the same one that was used for the peaches, let the peaches cool in the food processor bowl). Roast for 2 hours or more if needed. The ribs should be fork tender but falling off the bone tender.
While the ribs are cooking, prepare the glaze. In a food processor or blender puree the roasted peaches. In a small saucepan, melt butter over medium low heat, add garlic and cook for 3-5 minutes. Add peach puree, brown sugar and a pinch of salt. Simmer until the brown sugar dissolves, stirring occasionally. Turn the heat up to medium and cook the puree until reduced by 1/3 or till your desired consistency. Remove from heat and whisk in the whiskey.
When the ribs are done, grill them over hot coals or medium high heat on a gas grill. Glaze the ribs with the peach puree, turning and glazing frequently for about 5 minutes or until you start to see nice charcoal spots on the ribs.
Serve hot with extra Peach and Whiskey glaze for dipping.