Ribs, Cocktails, Pie and Fireworks–Happy 4th of July!

I’ve got nothing against hot dogs and burgers on the 4th of July, but this year I was in the mood to sink my teeth into some juicy, messy, fall-off-the-bone tender ribs.  I did not, however, feel like playing pit mistress and firing up the grill.  No problem.  I came up with an absolutely  mouthwatering, (relatively) easy alternative–Oven-Baked Pork Spareribs with Bourbon Peach Glaze.  The meaty slab of spareribs are first liberally seasoned with a dry rub, allow to rest for a few hours in the refrigerator, then covered in foil and baked low and slow (280°F) for about 1 1/2 hours.  While the ribs are cooking, I make a thick and chunky glaze by sautéing chopped onion and garlic in a little rendered bacon fat (for smokey flavor), then adding a couple of peaches cut into in chunks, cider vinegar, maple syrup, molasses, dijon mustard, worchestershire sauce, sea salt, black pepper, tomato paste and a few dashes of Louisiana hot sauce.  The mixture simmers for about 5 mins. to thicken, then I add a good splash of bourbon to finish.  After the ribs have bake for 90 mins., take the foil cover off and slather the ribs with about 1/3 of the glaze. Continue baking the ribs for another hour, basting them a couple times with more of the glaze in the process.  When the ribs are tender, transfer them under the broiler for about 3-4 mins. to caramelize the surface.

Oven-Baked Pork Spareribs with Bourbon Peach Glaze

  • 4-4.5 lbs. Pork Spareribs, patted dry

Dry Rub:

  • 3 Tbsp. Brown Sugar
  • 1 Tbsp. Sea Salt
  • 1 tsp. Ground Black Pepper
  • 1/4 tsp. Cayenne Pepper
  • 2 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Chili Powder
  • 1/2 tsp. Ground Coriander
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Dried Thyme

Combine the dry ingredients and rub generously throughout surface of the ribs.  Set the spareribs in a foil-lined shallow pan, cover with foil and refrigerate for at least two hours.  Let the ribs stand at room temperature for 20 mins. before baking in a pre-heated 280°F oven.

Bourbon Peach Glaze:

  • 1/2 Medium Yellow Onion, chopped
  • 1 Garlic Clove, chopped
  • 1 Tbsp. Rendered Bacon Fat
  • 2 Ripe Peaches, cut into small chunks
  • 1/2 cup Cider Vinegar
  • 1/2 cup Maple Syrup
  • 1/4 cup Molasses
  • 1 tsp. Worchestershire Sauce
  • 1 tsp. Sea Salt
  • 1/2 tsp. Ground Black Pepper
  • 2 Tbsp. Dijon Mustard
  • 1 Tbsp. Tomato Paste
  • 3-4 dashes Hot Sauce (e.g. Crystal)
  • 1/4 cup Bourbon

Since the ribs took a few hours to cook, I had plenty of time to kick back and enjoy a cocktail (or two), while watching the original (no sequels please) Independence Day (1996).

In keeping with the stone fruit and berries vibe of the summer, I whipped up a refreshing Blackberry Peach Sparkler–homemade blackberry syrup, gin, peach liqueur, and lime juice, topped off with chilled sparkling wine.

Blackberry Peach Sparkler

  • 1.5 oz. Gin
  • 2 oz. Blackberry Syrup*
  • 1 oz. Peach Liqueur (e.g Mathilde Peche)
  • 1/2 oz. Fresh Lime Juice
  • 4 oz. Chilled Sparkling Wine
  • Peach Slices, Blackberries and Lime Slice for garnish

Combine the gin, blackberry syrup, peach liqueur and lime juice in a cocktail shaker with 3-4 ice cubes.  Shake and strain into a chilled glass and top with chilled sparkling wine.  Garnish with skewer of peach slices and blackberries and lime slice.

*To make blackberry syrup, simmer a pint of fresh blackberries with 1/4 cup water, 1/2 cup sugar, and juice of one lemon for about 5 mins.  Puree mixture until smooth and strain.  Keep chilled until ready to use.

No 4th of July celebration is complete without pie and fireworks.  I made Peach-Blackberry Hand Pies…because one should be able to eat pie while looking up at the sky.  Happy 4th of July!

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Peach-Blackberry Hand Pies

Yield:  about 10

  • One Recipe Pate Brisee
  • 3 Ripe Peaches, diced into 1/2″ pieces
  • 1 pint Fresh Blackberries
  • 1 Tbsp. Cornstarch or Tapioca Starch
  • pinch of Sea Salt
  • 3 Tbsp. Sugar
  • Juice of 1/2 Lemon
  • 3 Tbsp. Heavy Cream
  • Turbinado Sugar for sprinkling

Roll the pate brisee dough out to 1/8″ thickness and punch out 4″ disks; keep the disks chilled until ready to use.  In a bowl, gently toss together the peaches, blackberries, starch, salt, sugar and lemon juice.  Place about one tablespoon of the peach-blackberry mixture on the upper half of the dough round.  Dab a little cream along the bottom edge and fold dough over the filling, sealing the edges.  Use a fork to crimp the edges.  Place the formed hand pies on a parchment-lined sheet pan.  Brush the surfaces with cream and sprinkle with turbinado sugar.  Pierce each pie in the center with a fork to create vent holes.  Bake the pies at 400°F for about 25-30 mins., until golden brown.

Show your support for Finger in the Pudding by nominating this blog for Best New Voice in Saveur’s 2016 Blog Awards.

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Author: Puddingyrl

I'm a pastry chef (geek) whose appetite invariably exceeds the actual size of my stomach. Skinny jeans be damned! My innate curiosity usually leads to full-blown obsessions--culinary and otherwise--which is why you'll find me sticking my finger in the proverbial pudding...if not licking the whole damn bowl. Given my varied interests, I figured blogging is a good way for me to explore those ideas that are always nibbling at my brain. Along for the ride are two of my girlfriends who share some of my obsessions and have no problems diving headlong into that bowl of pudding. After all, it's more fun to share the calories!

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