by Chef Matthew Krenz

When I first started culinary school, my brother asked if I would make some ribs. Seemed easy enough — all you have to do is cook pork to 145°F and let it rest, I told myself. You see, at this stage of my cooking journey, I hadn’t fine-tuned the low and slow techniques that I have learned to lean on and love today. My brother swears I tried to poison him; we still laugh anytime the prospect of ribs hitting the table comes up. Unlike those ribs, this recipe has been refined, tested, and fine-tuned a few times to melt in your mouth tender and fall right off the bone. Happy Fourth to all that will be celebrating and be safe. Cheers! 

Chili-Peach BBQ Sauce
Makes a quart+

1 c. tomato sauce
1-2 oz. chili sauce (I used De La Viuda Hot Sauce with chili de arbol)
¼ c. tangerine vinegar
¼ c. sherry vinegar
½ tbsp. garlic powder
½ tbsp. onion powder
¼ c. honey
¼ c. dark brown sugar
4 tbsp. pomegranate molasses 
2 peaches, pits removed
3 tbsp. Worcestershire sauce
1-2 oz. ginger syrup (optional)
8 oz. peach jam
Salt and pepper, to taste

1. In a medium pot over low heat, add all ingredients and simmer for 1-2 hours or until thickened. 
2. Using a blender, purée, and season to taste.

Chili-Peach Ribs

2 racks of ribs per person
Chili-peach barbeque

1. Preheat your oven or smoker to 185°F. 
2. Open your ribs and peel the sinew/silver skin off the bottom of the ribs, then season liberally with salt and pepper. 
3. Cook, uncovered, in a roasting pan if using the oven, for 2 hours, then brush with a heavy amount of barbecue sauce and double wrap them in foil.
4. Increase cooking temperature to 200°F if using the oven or 203°F on the smoker, and cook ribs another 3-3½ hours.
5. Uncover and finish on the grill over medium-low heat to get a nice bark on the sauce; the ribs should fold when picked up with a set of tongs. Allow to rest for 15 minutes then enjoy.