Recipes posted a year ago:
This is one of my favorites for late summer and early fall when local peaches are in season. There is a bit of prep involved, but the results are definitely worth it. So let’s get started.
- 4 lbs baby back ribs
- 2 cloves garlic, minced
- 3 tbsp fresh ginger, minced (divided)
- 1/2 cup coconut aminos
- 2 fresh peaches, peeled and chopped (divided)
- 2 dates (not pictured)
- 1 tbsp hoisin sauce
- 1 tbsp sake (rice wine)
- 2 tbsp rice vinegar
- 1 green jalapeño chile
- 1~2 scallions chopped fine for garnish
Combine the garlic, two tablespoons of the ginger, and the coconut aminos in a prep bowl. Place the ribs in a glass baking dish and pour the mixture over the top. Turn the ribs to coat well, then cover and refrigerate for at least 2 hours (overnight works too).
In a small sauce pan, combine all but 1/4 cup of the peaches, the hoisin sauce, vinegar, sake, jalapeño, and remaining ginger. Heat on medium-low heat, stirring often, until it is reduced to a thick sauce (about 10~15 minutes). Remove from heat and set aside (you can make this up the night before while marinating the ribs).
Heat the grill for indirect medium heat (about 400 degrees). Grill the ribs for 15 minutes, turning once. Then reduce the heat to very low (200 degrees) and continue cooking until very tender – about 30 minutes. Finally, spread a thick layer of the peach sauce (reserve about one third for serving) on the ribs and continue to cook for another 5~10 minutes until the sauce is bubbling and hot.
Slice the ribs into riblets, then sprinkle with the reserved chopped peaches and scallions. Serve with some of the reserved peach sauce, and dig in.