Saturday, July 4, 2015

Peach Glazed Spare Ribs

These Spare Ribs have the name of another location.  Well, I think I need to make them my own, and change that name to Peach Glazed Texas Spare Ribs.  This is probably the fanciest Spare Rib dinner I have evar made.  I spent $4 on the meat, and spent nearly 5 hours preparing it.  Salty, spicy, sweet, tart, but it sure is Nomlishous.  Harley is beside himself trying to get a taste, puppy tease...

Were going to start with the regular, off the shelf, vacuum packed, other city name, spare ribs.  Peel the silver skin off the inside, then I am going to use my usual rub which is Tony Chachere's, and fresh cracked Black Pepper, but a light dusting.  So this is going to start like the BBQ I usually make.
I am lightly dusting both sides.  I typically don't make ribs, and would much rather make a pork butt.  The original idea for this was a Peach Glazed Pork Butt.  But, heh, when I was at the store today spare ribs were only $0.99 a pound, so I changed course there.  The same concept would apply to the Pork Butt.  In the meantime I have got a Charcoal, and Hickory fire going in the Pit.
Next we're going to get the Ribs into the Pit.  My Pit runs about 275 degrees Fahrenheit.  Its just where it likes to go.  What matters is consistent heat, and not so much the precise temperature.  Ribs want long, and low, and 275F is fairly low.  If we brought the temperature down it would take a lot longer for the temperature to penetrate the ribs.  I want to eat it tonight, and not tomorrow morning.
Now, while the ribs are smoking, we're going to start the Peach Glaze.  This is the Apex of Peach Season in Texas.  I have four large, small stone, freestone, Peaches from Rosemeade Market.  They aren't overly sweet, and have a nice tartness.  There is only a small time of the year you can get Peaches this good, and that is now.
There is another place to get peaches around Dallas, and that is Ham Orchard's.  These aren't as good as Ham's, but the have a little more tartness.  The Peaches from Ham's are perfectly ripe right now, and are best eaten fresh.
Next I'll break the seeds out of the Peaches, and quarter them.  Then they are going through the Juiceman, so I can have the Peach juice, the base of the Peach Glaze.  This is going to be a very basic Peach Sauce, if I cooked it a little longer, and cool it, we would have Peach Jelly.
I would up with around three cups of Peach juice.  The juice comes out of the Juiceman rather frothy, but the froth will cook off, and leave us with a mainly clear liquid.  Since the Peaches are kinda tart, I'm going to add some Honey for sweetness, and a few shakes of salt just to brighten the flavor a little bit.  Adding just a little salt to fruit is something I never agreed with, until I tried it, and it makes a difference.
This is a compote, sans the fiber, or if you prefer, a jelly recipe. Serve it hot, and its a glaze, cool it, and let it solidify, and it will be jelly.  This is a true Holiday preparation, because I am into it about four hours now, but the rewards will be awesome.  I may have to make something like this at Thanksgiving.  Now that the Peach Sauce is started, I need to check on the Spare Ribs.
OK, now we will ping back to the glaze.  The froth on the Peach Juice has a tendency to boil over, so it needs constant attention, until it starts to reduce, and the froth gets cooked off.  One the froth is cooked off, and the Glaze starts forming you can turn the heat down to a slow simmer, and let it get nomlishous.
Bing!  Three hours are up, and its time to take the Spare Ribs out of the smoker.  Man, they look good.
I gave them a taste, and they are salty, spicy, savory, and we're going to marry that with the tart, sweet Peach Glaze.  This is gonna be great.  I'll tent the Spare ribs with plenty of foil, and put them in a really slow oven, around 170F, so the ribs can re-incorporate their juices, and can wait indefinitely, until the Peach Glaze is done.
I have to add a video of the Peach Glaze simmering here.  It looks very good by itself.
Here is a shot of the assembly.  It has been a long time coming, but well worth the effort...

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