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Pork Ribs with Chipotle Peach Beer Barbecue Sauce

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Ingredients
  

For the sauce:

  • 1 pound fresh yellow peaches
  • 2 tablespoons olive oil divided
  • ¼ cup chopped shallots
  • ¼ cup cider vinegar
  • ½ cup stout beer
  • 3 tablespoons honey
  • 2 teaspoons molasses not blackstrap
  • 2 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 2 chipotle chilies chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry mustard

For the ribs:

  • 3 lbs pork ribs
  • salt

Instructions
 

  • Preheat the oven to 450.
  • Slice the peaches in half, remove the pit. Place cut side down on a baking sheet, drizzle with 1 tablespoon olive oil.
  • Roast until skin starts to pull away from the peach, about 15 minutes. Remove from oven, gently peel away and discard skin.
  • Heat the olive oil in a pot over medium high heat, add the shallots, cooking until slightly browned, about 5 minutes.
  • Stir in the vinegar, beer, honey, molasses, brown sugar, soy sauce, Worcestershire sauce, tomato paste, chipotles, smoked paprika, and mustard powder, bring to a simmer.
  • Add the peaches, stirring occasionally, until peaches have broken down, about ten minutes. Remove from heat.
  • Using an immersion blender, blend until smooth (alternately, you can allow the sauce to cool slightly and blend in an upright blender.) Sauce can be made several days in advance.
  • Lower oven temperature to 250.
  • Line a rimmed baking sheet with aluminum foil. Place the ribs on the baking sheet, sprinkle on all sides with salt.
  • Brush liberally with sauce on all sides.
  • Cook for 30 minutes, remove from oven, brush on all sides with sauce and return to oven. Repeat this step for 4 hours, brushing with sauce every 30 minutes, until meat easily pulls away from the bone and sauce has caramelized