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Summer can’t really be complete without a rib recipe, now can it? With Labor Day celebrations right around the corner– and tons of Barbecues in between– I thought I would share my favorite ribs recipe, that is really simple…and creates extra rub and sauce to use in the following week! You can even bring some of this rub as a hostess gift…it’s awesome on grilled chicken or even pork chops! 

This barbecue sauce was inspired by the gorgeous stone fruit I’m seeing everywhere this time of year.  The juicy peaches, jewel-like cherries, and gorgeous plums spoke to me.  This BBQ sauce is tangy and sweet, with a great balance of flavors.  I love how you can taste the fruit in it!.

I’m kind of a barbecue fanatic if I’m being honest.  When I was really little, my Mom and I lived in an apartment in New York City right around the corner from a barbecue joint.  We used to eat there pretty often, after my Mom would get off work.  Sometimes I would fall asleep eating ribs, with the sauce all over my face…just nodding off.  LOL.  Then, when I was in elementary school, we spent a stint in Memphis– and I got EDUCATED in barbecue.  It’s still one of my favorite things to eat, and I’m really picky about it. 

Dry Rubbed Ribs Recipe…

• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tbsp chili powder
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp Coleman’s Dry Mustard
• 1 tsp cayenne

This is my first ribs recipe on HEA! There are a couple of different ways you can cook the actual ribs.  I prefer to make them in a slow cooker.  Apply rub generously all over the ribs, place into a covered dish and refrigerate from 2hrs-24hrs. After ribs have marinated, add them to your slow cooker with a cup of water, and cook on high for 4.5 hours.  Then, I paint on the barbecue sauce and broil them for about 6-7 minutes.  You can also grill them, obviously!

Stone Fruit Barbecue Sauce Recipe…

• 1 ripe peach, pitted and quartered
• 2 ripe plums, pitted and quartered
• 8 cherries, pitted
• 1/2 cup chopped yellow onion
• 2/3 cup packed dark brown sugar
• 2 tbsp balsamic vinegar
• 1 tbsp minced garlic
• 1 tsp minced chipotles in adobo sauce
• 1 tsp salt

Place all of the ingredients in a medium saucepan over medium heat and bring to a boil. Cover and turn down heat to a simmer, stirring occasionally, for 10 minutes or until the fruits break down. Remove cover and simmer until thick (about 5/6 minutes more). Remove from heat. Purée the sauce in a blender (or in a food processor) until smooth. Cool to room temperature before serving. Stores in an airtight container in the fridge for up to 1 week.

I hope you love these recipes, and I’d love to hear if you are a BBQ person or not in the comments below!

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Photographs by Julia Dags