Pork Rib Special Recipe

Prepare ribs

Preheat oven to 275°F (135°C) or prepare indirect heat on a grill for low-and-slow cooking. Pat ribs dry with paper towels. If present, remove silver skin (membrane) from the bone side by sliding a knife under the membrane at one end, loosening it, and pulling it off with a paper towel for grip.

Make dry rub

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, ground coriander, and cayenne pepper. Mix thoroughly so sugars and spices are evenly distributed.

Apply rub

Lightly brush both sides of the ribs with the neutral oil to help the rub adhere. Sprinkle the dry rub liberally over both sides, pressing gently so it sticks. Let the ribs rest at room temperature for 20–30 minutes to allow the rub to hydrate; or cover and refrigerate for up to 2 hours for deeper flavor (bring back to room temperature before cooking).

Roast low and slow

Place ribs bone-side down on a foil-lined sheet pan or in a roasting pan. Cover tightly with foil (or place in a covered roasting dish). Roast in the preheated 275°F oven for 2.5–3 hours, until the meat is tender and pulls back from the bones about 1/4–1/2 inch. If using a grill, set up for indirect heat at roughly the same temperature and cook with the lid closed for the same time, adding wood chips for smoke if desired.

Cook sauce

While ribs cook (start about 45–60 minutes before ribs finish), place the diced peaches, ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, hot sauce (if using), salt and pepper into a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until peaches are very soft and sauce has slightly thickened.

Blend & finish

Use an immersion blender or transfer to a blender and puree until smooth (or leave slightly chunky if preferred). Return sauce to pan, stir in butter until melted, taste and adjust seasoning. Keep warm until ready to brush on ribs. Reserve about 1/2 cup of sauce for serving.

Quick pickle

Combine apple cider vinegar, water, sugar, salt, and optional aromatics in a small saucepan and bring to a simmer to dissolve sugar and salt. Remove from heat and pour over thinly sliced red onion in a jar or heatproof bowl. Let cool to room temperature (about 20–30 minutes) — they will be ready to eat after 30 minutes but are best after at least 1 hour in the refrigerator. Drain before using.

Glaze and crisp

When ribs are tender (after the low-and-slow roast), increase oven temperature to 425°F (220°C) or preheat a hot grill/ broiler. Uncover ribs and generously brush the top with the peach BBQ sauce. Place under broiler, in the hot oven, or over direct heat on the grill for 6–8 minutes, watching carefully, until sauce is bubbling and slightly caramelized. Brush a second light coat if desired and caramelize another 1–2 minutes. Remove and let rest 5–10 minutes.

Slice and garnish

Slice ribs between the bones into individual portions. Arrange on a platter or on buns/rice. Top with a handful of pickled red onions, a sprinkle of roughly chopped dry roasted peanuts, and a generous scattering of chopped fresh cilantro. Serve with lime wedges and reserved peach BBQ sauce on the side. Drizzle a teaspoon of finishing oil over cilantro if you want a glossy finish.

Serving suggestion & storage

Serve hot with additional sauce and lime wedges. Leftover ribs keep refrigerated for up to 3–4 days; reheat gently in a low oven (300°F / 150°C) covered with foil and refresh with a little extra sauce to prevent drying.