Bourbon ~ Peach Butter BBQ Sauce
Regionally speaking, I’m not a sweet BBQ sauce kind of guy.
I like ’em hot and tart.
Nothing really beats a good North Carolina vinegar sauce… or that insanely mustard-y sauce from Carey Hilliard’s in Savannah (are they even open anymore? … I really need to get down there, see what’s shakin’ in the Port City… and poke around in The Church Cook’s Kitchen while I’m at it.)
So, needless to say, this sauce really isn’t my cup of tea…so to speak… but since pork, bourbon and peaches really do a number on the taste buds, I just couldn’t resist trying the peach butter in a sweet and spicy sauce. If you’re a fan of Kansas City Style sauces – this’ll be right up your alley.
It’s been raining off and on the past two days here at Turtle Creek. Since I’m not a fan of grilling in the rain, I wanted to cut down on the cooking time and amp up the tenderizing since these ribs wouldn’t be slow cooking for hours. I decided to do a quick brine on a package of Country Style Boneless Pork Ribs I picked up earlier in the week.
Boneless Country Style Ribs – ideally, these are supposed to be the flap of meat on the inner curve of the rib, with the rack removed. More and more they appear to be nothing more than Boston Butt – Sliced thick and sectioned off into rib sections. That’s what these are – It’s slightly disappointing – but workable none-the-less.
For a pound package of “ribs”, mix a cup of water, 1 Tablespoon Sugar, and 2 Teaspoons Salt in a zipper bag. Add the ribs and allow to brine in the sink for 2 hours. Empty the bag, discard the brine, and blot the ribs dry.
Makes Enough Sauce for 1 Pound of Ribs
2/3 Cup Peach Butter (get it Here)
1/4 Cup Bourbon
1/2 Onion – Minced
1 Clove Garlic
1/4 Teaspoon Cayenne + a Couple of Dashes of Liquid Smoke
-or- 1/4 Teaspoon Smoky Chipotle Hot Sauce
1/4 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Tablespoon Prepared Mustard
2 Tablespoons Cider Vinegar
1/2 Teaspoon Coriander Seeds – Cracked
1 Teaspoon Cumin Seeds – Cracked
Small Sauce Pan
- Add all the ingredients to the sauce pan and bring to a boil
- Boil for 1 minute, reduce the heat to low and simmer for 15 minutes
- Remove from the heat and allow to cool completely
- Preheat the grill to high and bring the internal temp to 500
- Reduce to medium low setting and place the ribs on the upper rack
- Brush the tops with a generous coating of BBQ sauce
- Cook for 10 minutes in a closed grill
- Turn the ribs over, brush the other side and grill another 10 minutes
- Check internal temp on the ribs for 140 degrees and remove.
- Serve with extra sauce and the next 2 side dishes
- Add the oil to a large skillet over medium heat
- Saute the onions, peppers, celery, garlic until translucent
- Add the flour and mix well
- Add the water, offal salt and pepper, and bring to a boil
- Reduce to low, add the rice, green onions, parsley
- Stir to combine and cover
- simmer on low for 30 minutes
- Remove from the heat and fluff with a fork
- Mix all the ingredients except the mayonnaise together and let marinate for 30 minutes
- Add the mayonnaise and mix well
- Chill thoroughly before serving