Enjoy this recipe for BBQ Ribs with a Peach BBQ Sauce from Executive Chef John Reis of Hilton Harrisburg.
2 tablespoons Kosher salt
2 tablespoons Paprika
1 tablespoon chili powder
1 tablespoon brown sugar
1. Add the salt, paprika, chili powder, and brown sugar and stir until thoroughly incorporated
2. For the ribs, place them in a pot with salted water and simmer for about 1 hour or until they start coming off the bone.
3. Remove and let cool, then liberally sprinkle each side with the rub, leaving 1 tablespoon for the sauce.
4. Wrap them in foil paper and refrigerate for about one hour so the flavors can permeate the meat.
5. Preheat the grill to 450 degrees.
6. Place the ribs in the hot grill, place the grill cover down and cook for about 20 minutes.
7. Open the foil and brush both sides of the ribs with the peach BBQ sauce. Re-seal the foil and cook the ribs for another 20 minutes.
8. Remove from foil and cut each slab into individual ribs and serve
Peach BBQ Sauce
1 Tablespoon butter
2 cloves chopped garlic
1 small diced shallot
1 tablespoon reserved dry rub
2 cups ketchup
2 cups peach puree
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire
½ lemon juice, juiced
1. Melt the butter in a large saucepan over medium heat.
2. Add the garlic and shallots and sauté until tender, about 3 minutes. Season with salt and pepper and the remaining rub.
3. Stir in the ketchup, peach puree, apple cider vinegar, mustard, and Worcestershire sauce and lemon juice. Bring to a boil and then reduce the heat to simmer.
4. Let it cook until thickened, about 30 minutes, stirring occasionally.
White Peach Sangria
1 bottle white wine
3 ounces brandy
1 cup peach schnapps
1 cup orange juice
1 cup pineapple juice
2 cups peach juice( peach skins, sugar and water,) simmer for about 30 minutes
1. Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.
Fresh Southern Peach Cobbler
8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar 1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon
1. Preheat oven to 425 degrees F.
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.