Slow-and-low Pork Ribs with a Peach-Pineapple Finishing Glaze


Since visiting Memphis, I have had a hankering for doing ribs at home.

This is a take on Rourke’s dad’s recipes.  He would invite our family over on Sunday afternoons to hang out and let the kids swim in the kiddie pool.  We would visit, and he would cook up some yummy vittles.  He would serve these ribs with his famous potato salad and baked beans.

Rourke and I made these with a little more Korean bbq flare.  We are using fresh peaches  since they are in season, along with some fresh pineapple and local honey.  To give it a little heat, we added just a hint of Gochujang.  IMG_8891.JPGIMG_8892.JPGIMG_8893.JPGIMG_8895.JPGIMG_8898.JPGIMG_8899.JPGIMG_8903.JPGIMG_8904.JPG

IMG_8905.JPGLiberally rub the rub on all sides of the meat. IMG_8908.JPGDouble wrap ribs in foil and bake 2 1/2 hours at 250 degrees.IMG_8909.JPGIMG_8910.JPGIn a blender, add the pineapple and peaches.IMG_8911.JPGIMG_8912.JPGPuree.  IMG_8915.JPGIn a saucepan over medium heat, mix the puree with honey and Gochujang.IMG_8913.JPGIMG_8917.JPGTake ribs out of oven and preheat grill.  You could also do this next step under your oven’s broiler.IMG_8921.JPGSear the ribs for 1-2 minutes and baste with sauce.  Put on indirect heat and cook a few minutes and baste.  Continue this process for 5-7 minutes.IMG_8923.JPGIMG_8929.JPGIMG_8931.JPGLet rest for 5 minutes before serving.IMG_8933.JPG

For the rub, we are using Rourke’s famous rub while adding a bit of Aleppo pepper to the mix.


(serves 4-6)

2 hours and 45 minutes

Rourke’s Rub:

4 tablespoons salt

1 tsp. ground coffee

2 tablespoons garlic powder

2 tablespoons sugar

2 tablespoons ground cumin

2 tablespoons ground black pepper

1 tablespoon ground thyme

1 tablespoon chipolte powder

1 tablespoon chili powder

1 tablespoon of taco seasoning

pinch of cayenne

Mix all ingredients and store in an air-tight container for 6 months.  You can use on any meats. ( It is our favorite to rub on steaks.)

2 pinches of Aleppo Pepper

Preheat oven to 250 degrees.

Rub approximately 2 tablespoons of Rourke’s Rub mixed with 2 pinches of Aleppo pepper all over the ribs, including the sides.  Double wrap ribs in foil and bake for 2 1/2 hours.

For Glaze:

1/2 cup fresh pineapple chunks

4 peach halves (canned or fresh)

1/2 cup of honey

1 tsp. salt

1/2 teaspoon Gochujang

Puree fruits in a blender.  Add puree, honey, salt and Gochujang to a saucepan over medium heat.  Stir until blended.

The Ribs:

Preheat the oven to 250 degrees.

Liberally rub the ribs with the rub.  Double wrap the ribs in aluminum foil.  Place the ribs on a cookie sheet and bake 2 1/2 hours.

Preheat the grill. Spray the grill with non-stick spray.  Take ribs out of foil and place on grill for 1-2 minutes on the meat side.  Baste the ribs with the sauce with a brush and place on indirect heat.  Keep cooking 5-7 minutes, basting heavily every 1-2 minutes.

Remove from grill and let rest for 5 minutes.

Cut into fourths or sixths, depending on how many you are feeding.IMG_8939.JPGIMG_8943.JPGBon appetit!



2 thoughts on “Slow-and-low Pork Ribs with a Peach-Pineapple Finishing Glaze

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