RICHMOND, Va. – Grill master Matt Moore fires up his grill for us just before his live appearance on CBS Saturday Morning this Saturday, July 4. Today, he shares his country style ribs with peach salsa accompanied with the sweetness of a peach mule cocktail. It’s the perfect pairing for your Fourth of July menu.
Matt Moore is the author of “Serial Griller” which is now available at your favorite book store. To learn more and purchase your copy, visit his website.
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Dixie Peach Mule (for 1)
Ingredients
- 2 oz. Dixie Peach Vodka
- Ginger beer
- 1 lime wedge
- 1 fresh peach slice
Method
- Fill a copper mule mug with ice. Add Dixie Peach Vodka and ginger beer. Squeeze lime into mug, and garnish with a fresh peach slice.
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Country Style Ribs with Peach Salsa (for 4): From “Serial Griller” by M. Moore (Houghton Mifflin Harcourt)
Recipe:
- 3 pounds bone-in country-style pork ribs
- 2 teaspoons paprika
- 2¼ teaspoons Kosher salt
- 1½ teaspoons freshly ground black pepper
- 2 cups chopped peeled peaches (about 3 medium peaches)
- 1 cup chopped seeded cucumber (about 1 medium cucumber)
- ½ cup diced red onion (1 small onion)
- ¼ cup fresh lime juice (from 2 large limes)
- ¼ cup extra-virgin olive oil
- 3 Tablespoons chopped fresh cilantro
- 3 Tablespoons thinly sliced fresh mint
- 2 teaspoons finely chopped unseeded jalapeño chile (from 1 medium jalapeño)
Method:
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled halfway with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust vents as needed to maintain an internal temperature of 350° to 400°F. Coat the top grate with oil; place on the grill. (If using a gas grill, pre-heat to medium [350° to 400°F] on one side.)
- Sprinkle the ribs evenly with the paprika, 1½ teaspoons of the salt, and 1 teaspoon of the black pepper. Place the ribs on the oiled grates directly over the side with the coals (or the lit side of a gas grill). Grill, covered, until slightly browned and charred, about 15 minutes, turning once halfway through cook time. Move the ribs to the oiled grates over the side without the coals (or the unlit side of a gas grill). Grill, covered, until a thermometer inserted in thickest portion of the ribs registers 195°F, 1 hour to 1 hour and 15 minutes. Transfer the ribs to a cutting board and let rest for10 minutes. Cut into individual ribs.
- Toss together the peaches, cucumber, onion, lime juice, oil, cilantro, mint, jalapeño, and remaining ¾ teaspoon salt and ½ teaspoon pepper in a bowl. Serve the salsa alongside the ribs.
