Heritage Berkshire St. Louis Ribs with Sweet Corn & Georgia Peach BBQ Sauce
These Heritage Berkshire St. Louis ribs are cooked low and slow before being finished with a sweet and tangy Georgia peach BBQ sauce. Served with charred sweet corn, they're made for an end-of-summer backyard barbecue.
Ingredients
- 2 racks Heritage Berkshire St. Louis Ribs
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 ripe peaches, peeled and diced
- 1/2 cup ketchup
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar, for sauce
- 4 ears corn, husked
Instructions
- Preheat a smoker or grill set up for indirect heat to 225°F.
- Combine the brown sugar, smoked paprika, kosher salt, garlic powder, and onion powder. Rub the seasoning mixture evenly over both racks of ribs.
- Smoke the ribs for 3 hours, or until tender and the meat begins to pull back from the bones, maintaining a steady temperature of 225°F.
- Meanwhile, combine the diced peaches, ketchup, apple cider vinegar, and brown sugar in a saucepan. Simmer for 15 to 20 minutes until thickened, then blend until smooth.
- During the final 30 minutes of cooking, grill the corn over direct heat, turning occasionally, until lightly charred.
- Brush the ribs generously with the peach BBQ sauce during the final 15 minutes of cooking.
- Let the ribs rest for 10 minutes, then slice between the bones and serve with grilled sweet corn and additional peach BBQ sauce on the side.
Serving Tips
No smoker? Cook the ribs on a covered grill set up for indirect heat and add a few soaked wood chips for smoke flavor. Serve with the grilled sweet corn and extra Georgia peach BBQ sauce on the side.
