Peachwood Glazed Ribs

Introduction to Peachwood Glazed Ribs

Peachwood glazed ribs are a delightful dish that brings together the sweet and smoky flavors of barbecue with the unique aroma of peachwood. This recipe has its roots in traditional American barbecue, where smoking meat to perfection over wood is an art form. The use of peachwood adds a subtle fruity essence that complements the hearty pork ribs perfectly. In this guide, you will learn everything you need to know to prepare this scrumptious dish from scratch.

History and Significance

The practice of smoking meat dates back centuries and was initially used as a method of preservation. Over time, it evolved into an art form, especially in the Southern United States, where different types of wood are used to impart unique flavors. Peachwood is one such example, often used in Georgia and other peach-producing regions. Combining it with a glaze brings out the sweetness of the wood and creates a complex flavor profile that is bound to tantalize the taste buds.

Ingredients

• Pork Ribs - 2 racks
• Peach Jam - 1 cup
• Apple Cider Vinegar - 1/4 cup
• Soy Sauce - 2 tbsp
• Garlic Powder - 1 tsp
• Onion Powder - 1 tsp
• Smoked Paprika - 1 tbsp
• Brown Sugar - 1/4 cup
• Olive Oil - 2 tbsp
• Peachwood Chips - for smoking
• Salt and Pepper - to taste

Preparation Steps

Preparing the Ribs

1. Start by removing the membrane from the back of the pork ribs. This allows better penetration of the flavors and ensures tender ribs.
2. Season the ribs generously with salt, pepper, garlic powder, and onion powder. Let the ribs marinate for at least an hour.

Creating the Peachwood Glaze

1. In a saucepan, combine peach jam, apple cider vinegar, soy sauce, brown sugar, and smoked paprika. Stir until well blended.
2. Simmer the mixture over medium heat, stirring occasionally until it has thickened slightly.
3. Remove from heat and let it cool. This will be used to glaze the ribs during cooking.

Cooking Directions

Setting Up the Grill

1. Preheat your grill to a low temperature, around 250°F (120°C). Soak the peachwood chips in water for at least 30 minutes.
2. Place the soaked peachwood chips in a smoker box or directly on the coals if using a charcoal grill. Allow them to start smoking.

Cooking the Ribs

1. Place the seasoned pork ribs on the grill, bone side down. Close the lid and cook slowly for about 3 hours, maintaining a consistent temperature.
2. Every hour, check the ribs and spritz them with a mixture of apple cider vinegar and olive oil to keep them moist.
3. In the last hour of cooking, begin applying the peachwood glaze generously to the ribs every 15 minutes. This will build up a sticky, flavorful coating.

Use a cooking timer to ensure accurate cooking times.

Serving and Enjoying

Once cooked to perfection, remove the ribs from the grill and let them rest for about 10 minutes. This resting period allows the juices to redistribute, making the meat tender and juicy. Serve the ribs with your favorite sides such as coleslaw or baked beans. Enjoy the delightful fusion of sweet peachwood and savory pork with every bite, and don't forget to share with friends and family!