Spicy Peach Barbecue Pork Baby Back Ribs

Cooking Instructions

1. In a small bowl, combine salt, smoked paprika, onion powder, garlic powder, ground mustard, and cayenne. Fit a baking sheet with a wire rack. Pat ribs dry with paper towels. Rub all over with the spice blend and place on the prepared baking sheet. Cover pan tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
2. Bring the ribs to room temperature 1 hour before cooking. Heat oven to 300°F. Bake ribs, covered with the foil, until very tender, about 3 hours. (Alternatively, set a grill to indirect heat set around 300°F. Remove the ribs from the baking sheet and wrap tightly in foil, then bake for 3 hours.)
3. Meanwhile, make the Spicy Peach Barbecue Sauce. In a small pot, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the garlic and cook for 1 minute. Stir in the peaches, ketchup, ½ cup water, vinegar, molasses, Dijon, Worcestershire, hot sauce, and, if using, brown sugar. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until sauce has slightly thickened, about 15 minutes. Turn off the heat and cover.
4. After the ribs have cooked for 3 hours, remove from the oven and increase the heat to 400°F. Remove the foil and brush with half of the barbecue sauce. Return the ribs to the oven and bake for 15 minutes. (If using the grill, remove the foil and increase the heat to 400°F. Place the ribs directly on the grill racks, or on a flat piece of foil for easy transfer, then brush with half the sauce. Grill for 10 minutes.)
5. Remove the ribs from the oven or grill and brush with a bit more sauce; rest for 10 minutes. Slice into two-rib portions (if desired) and serve, with any remaining barbecue sauce alongside.