Adopt-a-Blogger Challenge – Peach Honey Ginger Ribs

My Adopt-a-Blogger partner and I gave each other a little challenge a couple weeks ago. We each came up with a set of “secret ingredients” for the other, ingredients that had to be used to come up with a recipe. And then we’d post our recipes, pictures, and ingredients on the same day.

That day is today. Rebecca gave me: peaches, ribs (any kind), ginger, and fennel (fresh). I checked two stores and couldn’t find the fennel. One didn’t carry it, and the other was sold out. Rebecca was nice enough to give me a pass. If I had found the fennel, my plan was to brush it with oil and grill it.

Ribs were new for me. I usually leave that kind of BBQ-ing to my dad, but with a few tips from him they turned out great. Thanks, Dad! I decided on a peach honey ginger BBQ sauce on slow grilled pork baby back ribs. I served sesame green beans and grilled fingerling potatoes with it.

This was a fun challenge. If you’re one of the lucky participants in the Adopt-a-Blogger program, jump aboard and do a challenge of your own. It was great to get creative with ingredients that I didn’t pick. It was a definite “think outside the box” experience for me. Madeline adored the potatoes. In fact, they may even rival my usual grilled potato recipe for “new favorite.” By the look of Eric’s plate afterward, I’d say it’s safe to conclude that the ribs were a huge hit with him – 6 baby back rib bones practically polished clean were all that was left on his plate.

Peach Honey Ginger Ribs
a goodLife {eats} creation

  • 3 large peaches, diced (approx. 3 cups)
  • 1/2 a yellow onion, chopped
  • 1 tsp canola oil
  • 2 tsp freshly grated ginger
  • 1 tsp sesame oil
  • 1/4 white wine vinegar
  • 2 Tbs traditional BBQ sauce
  • 5 Tbs honey
  • 1/4 tsp chili powder
  • 1/4 tsp kosher salt
  • dash cayenne pepper
  • bay leaf
  • pork baby back ribs
  • brown sugar

Peel and dice peaches, set aside. Saute onion in canola oil, until soft and golden. Add peaches and remaining ingredients through bay leaf. Bring sauce to a slow boil. Allow to simmer for 30 minutes. Remove bay leaf. Puree sauce in a blender until smooth.

Preheat grill to 250 degrees F. Rub both sides of ribs with brown sugar. Place on grill. Cook with lid down for 10 minutes. Turn and cook 10 more minutes. Brush both sides with sauce. Cook for 1 hour and 40 minutes, turning every 30 minutes. To serve, cut rack of ribs into individual ribs. Serve with additional BBQ sauce on the side.

Green Beans

Blanched in salted water, then sauteed with sesame oil, 1 tsp soy sauce and fresh minced garlic. Sprinkle with sesame seeds. Season to taste, with salt and pepper.

Fingerling Potatoes

Toss with olive oil, salt, pepper, and spicy coarse mustard. Place on foil in grill, turning every 20-30 minutes until tender and evenly browned. I cooked these at the same temperature as the ribs. Only one burner was on to get to the temp of 250 degrees F. I placed the potatoes directly above that burner and cooked for a little over an hour.