Fresh peaches are available almost any time of the year, but when you can get those nice, ripe, firm peaches that beg you to take them home from the grocery store, keep this recipe in mind.
Grilling the peaches makes them tender and adds sweetness as it practically forces them to ripen to perfection in the few minutes they are on the grill.
The key is to keep them on the grill long enough to develop some color, even a little char is just fine.
The salty, pungent bite of the blue cheese and the kick from the black pepper dance with the sweetness of the peaches in your mouth.
Once you've tried this, you'll realize the versatility of the recipe and see the potential in getting creative with options like crispy bacon pieces, toasted pecans, creme fraiche or whatever you come up with.
Blue cheese isn't for everyone, and there are some that are milder than others. Gorgonzola cheese is a good substitute for those weary of blue cheese.
- 8 firm but ripe peaches Halved and pitted
- vegetable oil or oil of choice
- 1/4 cup blue cheese (approx. 8 rounded tsp)
- coarsely ground black pepper
Preheat the grill for cooking on high
Brush cut side of peach halves with oil and then place on grill, cut side down.
Grill until the cut side is golden brown (or even has some good grill marks), caramelized, about 2 minutes. (Maybe longer if the grill wasn't as hot as you thought)
Turn over and grill 1-2 minutes longer, until almost soft.
Next, place peaches on a platter with the cut side facing up. Drop a dollop of cheese (1 rounded tsp) in the hollow where the pit was. Drizzle with honey, followed by a nice grind of fresh black pepper over the top.
The original recipe was found as a clip-out in mom's collection. I'm uncertain of the origin, but am happy to update this to give proper credit. It's very similar to a foodnetwork.com recipe by Bobby Flay, called "Grilled Nectarines with Blue Cheese, Farm Stand Honey and Black Pepper"
If you don't have a go-to ribs recipe, then definitely give this one a shot. When you see ribs being smoked on TV grilling shows, it seems that is the only way to go for real ribs. Let me tell ya, after trying these, I have no doubt I'll be buying ribs every time they go on sale.
There wasn't much by way of remixing this recipe, the original called for brown sugar and I substituted coconut sugar. There is dark molasses in the sauce that might make you think that needs to be swapped out, but it has a glycemic index at right around 55, the high end of the low range.
While the ribs were in the oven, we got the grill started and grilled up some delicious peaches as well as sweet potatoes. Grilled asparagus would have gone very well also with this dinner.
- 2 2# baby back pork ribs
- fresh ground pepper
- table salt (optionally use Himalayan sea salt)
- 1 tbsp ground red chili pepper
- 2 1/4 tbsp vegetable oil or oil of choice
- 1/2 cup fresh minced onion
- 1 1/2 cup water
- 1/2 cup tomato paste
- 1/2 cup white vinegar
- 1/2 cup coconut sugar (originally brown sugar)
- 2 1/2 tbsp honey
- 2 tbsp Worcestershire sauce
- 2 tsp salt
- 1/4 tsp coarsely ground black pepper
- 1 1/4 tsp liquid smoke flavoring (I used hickory)
- 2 tsp whiskey (whatever you have handy)
- 2 tsp garlic powder
- 1/4 tsp paprika
- 1 tbsp dark molasses
- 1/2 tbsp ground red chili pepper
Preheat oven to 300 deg F (150 deg C)
To begin, cut each rack of ribs in half. Season both sides of ribs with salt and pepper (less salt than pepper), and chili pepper. Wrap each half rack in aluminum foil. Bake for 2.5 hours.
Now that the ribs are in the oven, heat the oil in a medium saucepan. Saute the onions in the oil for 5 minutes. Stir in the remaining ingredients. Bring to a boil, then reduce heat and simmer for 1.25 hours, uncovered, or until sauce thickens.
Remove sauce from heat and set aside.
Preheat your outdoor grill for high heat.
Once the ribs are done in the oven, remove and let rest for 10 minutes while still wrapped.
After the ten minutes are up, remove ribs from foil.
Grill ribs for 3-4 minutes on each side. Brush sauce on the ribs while they are grilling, just before serving them, being careful not to burn them.
Inspired and Remixed from Scott Hibb's Amazing Whisy Grilled Baby Back Ribs at AllRecipes.com