I live in Arizona so it’s grilling time just about all of the time. But even for the coldest places, you can grill well into the fall. I thought ribs and potatoes would be nice. Even better, the potatoes can be done on the grill, too! I went one better and used the last of my peaches to make the BBQ Sauce. Yummy.
So, here’s how you do it.
Rib Sauce Ingredients
8 small peaches, pitted
1/2 cup catsup
1/2 cup chopped red onion
1 New Mexico Chili, roasted, seeded, and chopped fine
1 tsp cumin
1 tsp smoked paprika
1/2 tsp dried minced garlic
1 T dried oregano
1 T Worchester sauce
I pitted and halved the peaches and roasted them on both sides on the grill. I roasted the chili as well. When they were well charred, I put them in a bowl and covered them with plastic wrap to let them steam. Turn the grill to low.
I put the remaining sauce ingredients in a saucepan and on low, began to heat it through.
1 rack of ribs
Salt, pepper to taste
Coat the ribs with the oil, then salt and pepper.
Place the ribs on the grill, rack side down, and turn the temperature down to about 300 degrees. Cook, low and slow for about 4 hours.
While the ribs are cooking, finish the sauce.
Take the pepper out of the plastic wrapped bowl and with your fingers, remove most of the charred skin. It’s fine to leave a little on there. Cut the pepper lengthwise and deseed. Chop finely and drop into the saucepan.
Drop the grilled peaches into the bowl of your food processor or blender. Blend until the peaches are liquid.
Pour into the saucepan. Stir it all together and cook until the onions are cooked through and the sauce is thick and hearty. Take off heat and hold until the ribs are done. Then spread the sauce over the meat side of the ribs. Let cook at least 5 minutes.
Twice Baked Potatoes Ingredients
Three russet baking potatoes
1/2 cup sour cream
1/4 cup milk
1/4 cup chopped chives
1/2 cup shredded cheese, extra for topping the potatoes
Salt and pepper
Using one potato per person, scrub them clean, rub with oil and pierce with a fork. Bake on the grill or in the oven until completely done, 45 min – 1 hour. Take out of the oven. Let cool until you can handle them and cut them in half lengthwise.
Scoop out the potato, leaving a narrow shell of potato. In a bowl, mix the potato, sour cream, shredded cheddar cheese, salt and pepper and chives until creamy.
Scoop the mixture back into the shells. Bake for 20 minutes until hot and cheese has melted.
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite potato or rib recipe in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Thrillers, Mysteries and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.