Smoky Southern Grill Dinner: Memphis BBQ Baby Back Ribs with Spicy Peach Salsa and Cheesy Garlic Bread

Allergens

Milk (cheese), Gluten (bread)

Ingredients

• 6 lbs baby back pork ribs
• 2 cups wood chips (hickory or apple)
• 1/2 cup brown sugar
• 1/4 cup paprika
• 1/4 cup ground black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp cayenne pepper (optional, for added heat)
• 2 cups barbecue sauce (store
• bought or homemade)
• 3 ripe peaches, diced
• 1 jalapeno, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of one lime
• Salt and pepper to taste
• 1 loaf French bread
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 cups shredded sharp cheddar cheese

Instructions

1. Prepare the ribs by trimming any excess fat and membrane, then rub them with a mixture of brown sugar, paprika, black pepper, onion powder, garlic powder, and cayenne pepper (if using). Wrap the ribs in plastic wrap and refrigerate for at least 2 hours or up to overnight.
2. Soak wood chips in water for 30 minutes before grilling. Preheat your smoker or gas grill to medium high heat (about 350°F). Add the soaked wood chips to create a smoky atmosphere.
3. Remove ribs from the fridge and place them on the preheated grill, bone side down first. Cook for about 1 hour and 30 minutes, flipping and basting with barbecue sauce every 30 minutes.
4. In a medium bowl, combine peaches, jalapeno, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
5. For the garlic bread, cut the French bread lengthwise but keep it attached at one side. Mix softened butter and minced garlic in a small bowl, then spread the mixture onto the sliced bread. Sprinkle shredded cheddar cheese over the garlic butter and place the loaf on the grill, directly over indirect heat. Cook until the cheese is melted and bubbly, about 5 7 minutes. Remove from the grill and slice into individual servings.
6. Once the ribs reach an internal temperature of at least 190°F, remove them from the grill and let them rest for about 10 minutes before cutting. Slice the ribs and serve with the peach salsa and cheesy garlic bread.

Chef’s Insight

The secret to tender, smoky baby back ribs is in the preparation - allowing time for the rub to penetrate the meat and cooking at the right temperature. Don't be afraid to experiment with different types of wood chips for a unique flavor profile.

Notes

This recipe is a creative twist on the classic Southern grill dinner, capturing the essence of a Friday night tailgate or secret restaurant hack. The smoky aroma and crowd energy are sure to make this dish unforgettable.