Zesty Peach Baby Back Ribs

Just because your grill is covered in snow doesn't mean you can't still enjoy the juicy taste and tender texture of our premium Baby Back Ribs.  This simple oven recipe is ideal for family meals or for finger-licking eating while you watch the big game.

Choosing Baby Back Ribs: Most markets compete only on price, so they just buy the cheapest ribs on the market; large ribs from older animals, often raised in the worst conditions, over medicated and their wastes poisoning the earth and water.  Some markets even pass off the lesser spareribs cut short to look like baby back ribs.  Sub quality ribs aren't as meaty, tender, juicy or as flavorful - and you have to buy more.

At Tony's we don't think like the chain stores - our guests can taste the difference!  We offer small baby back ribs from premium young pork, responsibly raised on all-natural family farms - and we bring them to you at a fair price.  All ribs are not created equally, not by a long shot!

Zesty Peach Glazed Backribs

1 slab Baby Backribs
Tony’s Rotisserie Chicken Rub, Roasted Poultry and Pork Seasoning, or spicy Harissa (or your favorite blend)
1 TBS canola oil, as needed
1 jar Tony’s Zesty Peach BBQ Sauce and Glaze

Preheat oven to 325°. Season ribs to taste and brown both sides with a little oil in a Dutch oven or roasting pan on the stove top over medium to medium high heat.

In the same pan, arrange ribs in an even layer, smother evenly in 1 jar sauce and toss to coat evenly (Tony's Sweet and Savory or Hot and Spicy Sauce is also excellent for classic BBQ style ribs). Cover tightly and braise in preheated oven to desired tenderness, about 60-90 minutes.

Remove from oven and serve smothered in pan juices.  Great over rice.

Notes: For a more glazed finish, place cooked ribs in a low sided, parchment-lined pan and broil or sear cooked ribs at 450° in a convection oven, brushing with sauce several times during glazing.  Can also be glazed on the grill - take care not to burn!  These ribs also reheat well in the oven or microwave.  Also great with Country Style Ribs - cooking time will be increased.  For Zesty Peach Pulled Pork - use boneless country ribs, cook until falling apart tender, shred with additional sauce and serve on rolls.

- Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or subscribe to Tony’s Culinary Club by clicking here.