From Food Stylist Donna Huttnen
- 2 tbsp. unsalted butter
- 1/2 cup diced Vidalia onions
- 1 tsp. minced garlic
- 1 tbsp. chili paste
- 4 cups peeled, pitted, and chopped peaches
- 1/2 cup ketchup
- 1 tbsp. fresh lemon juice
- 2 tbsp. apple cider vinegar
- 2 to 3 tbsp. light brown sugar
- 1/4 cup good bourbon
- Kosher salt and freshly ground black pepper
- Preheat oven to 275 degrees
- Precook ribs with favorite rub.
- Wrap rips in foil, place in pan and roast for 2 hours – until tender.
- Can be done 1 day in advance.
- Melt butter in a medium saucepan over medium heat.
- Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the garlic and chili paste and cook, stirring, for 2 minutes
- Add the peaches and cook until softened, about 5 minutes.
- Add the ketchup, lemon juice, cider vinegar and brown sugar, and stir to combine.
- Bring mixture to a simmer, and cook for 30 minutes, or until thickened.
- Using an immersion blender or regular blender, puree the sauce until smooth.
- Stir the bourbon into the barbecue sauce and set aside until ready to use.
- Preheat a grill to medium heat.
- Place precooked ribs on grill and season with salt and pepper.
- Grill until heated through.
- During the last few minutes of cooking, brush the ribs with the reserved peach sauce. Be careful, the sauce contains sugar and can burn easily.
- Serve the ribs with the remaining warm Peach-Bourbon Barbecue Sauce.