Smokey Dry-Rubbed Baby Back Ribs With Fresh Peach Barbecue Sauce

SMOKY DRY-RUBBED BABY BACK RIBS 

WITH FRESH PEACH BBQ SAUCE

Serves 6.
Ingredients:

Rub and Ribs:
3 T. kosher salt
3 T. smoked paprika
1 1/2 T. ancho chili power
1 1/2 T. garlic powder
1 1/2 T. brown sugar
3 racks baby-back ribs, silver-skin
removed from the bottom or not
BBQ Sauce:
1 T. grapeseed or vegetable oil

2 cloves garlic, minced 
2 T. minced shallots 
Salt and pepper to taste
1  T. reserved Rub 
2  cups ketchup 
2 cups pureed peaches, fresh,
Frozen or canned
1/2 cup brown sugar
2 T. apple cider vinegar
1 T. Dijon mustard
1 T. Worcestershire sauce 
2 T. fresh lemon juice

Directions:
1. Combine the rub ingredients and immediately set aside 3 T. for later use. Cut the ribs into serving size sections and coat well with the rub. Cover and refrigerate for at least 8 hours for the flavors to blend.

2. For the sauce, heat oil in a large saucepan over medium heat. Cook the garlic and shallots until tender, about 3 minutes. Stir in the salt, pepper and 1 T. of the reserved rub and cook 30 seconds. Stir in the ketchup, pureed peaches, brown sugar, vinegar, mustard, Worcestershire sauce and lemon juice. Bring to a simmer, stirring often and then lower heat and cook, until thickened, about 30 minutes, stirring occasionally. Sauce can be made ahead and reheated.

3. Preheat oven to 325 degrees. Arrange the ribs on a foil-lined baking sheet and sprinkle with remaining 2 T. Rub; cover with foil and bake for 1 1/2 to 2 hours or until meat is very tender; drain well. Ribs can be baked the day before and refrigerated.

4. When ready to serve, either preheat grill or preheat oven to 375 degrees. Either grill the ribs for about 15 minutes until warm, turning often, and then continue cooking, brushing with some of the BBQ sauce and turning occasionally for about another 10 minutes or until warmed through and well glazed. Or brush ribs on the pan with some of the BBQ sauce and bake for 20 to 30 minutes, basting at least once more, or until warmed through and well glazed. Serve ribs with remaining sauce for dipping.