Baby Back Ribs with Ginger Beer Spicy Peach Glaze
Remove the thin membrane attached to the underside of the ribs by sliding the tip of a paring knife under the membrane. Using a paper towel for grip, pull up on the membrane, remove and discard it.
Place each rack on a piece of parchment large enough to cover it when folded. Rub the ribs evenly with the Spicy Brown Sugar + Smoked Sea Salt Rubdown on all sides.
Fold the parchment up, tucking the ends underneath. Wrap securely in foil. Set on a baking sheet, ensuring the bone side is facing down. Refrigerate overnight.
Remove ribs from the refrigerator. Let them come to room temperature, about 30 minutes, while you are preheating your oven or grill.
Preheat a grill or oven on low 325°F. If baking in the oven, place the baking sheet with the foil wrapped ribs in the oven. If using the grill place the foil packs on the grill bone side down. Cover the grill. Cook 1 ½ hours or until tender on the grill or in the oven. Unwrap ribs. Brush with Spicy Peach Glaze with Ginger Beer on all sides. Place glazed ribs on the grill bone side up. Cook for 5-7 minutes. Turn the ribs. Brush glaze on top. Cook 5-7 minutes more. Let rest 5 minutes on a cutting board. Cut and serve immediately. Pass the extra sauce and wine.