Katie Lee Biegel Preps Her 'Super Tender' Peach-Jalapeño Ribs the Night Before a Summer Party

“Sometimes I season them the night before so the flavor really penetrates the meat," says Biegel

Katie Lee Biegel's ribs have all the elements of a perfect Labor Day cookout recipe.

"Ribs are one of my favorite foods to serve for a summer party. They’re made mostly ahead and finished just before serving, leaving plenty of time to spend with our guests," says the cohost of Food Network’s The Kitchen.

The founder of Kind of Wild wines says the "crowd-pleaser" ribs are "sweet, spicy and tangy—plus they’re super tender because they’re cooked low and slow."

If you've got the time, Biegel suggests putting her spice rub — made with chili powder, pepper, garlic, brown sugar and more — on in advance. “Sometimes I season them the night before so the flavor really penetrates the meat," she says.

Related: Joanna Gaines Shares an Almond Butter Cake Recipe Inspired by Her Childhood: 'Sweet, Smooth with a Hint of Crunch'

Katie Lee Biegel's Peach-Jalapeño Ribs

1 Tbsp. chili powder

1 tsp. garlic powder

1 tsp. freshly ground black pepper

1 tsp. onion powder

1 tsp. ground coriander

2 Tbsp. plus ½ tsp. kosher salt, divided

⅓ cup plus 1 Tbsp. packed light brown sugar, divided

2 racks baby back ribs (about 5 lbs. total), membrane removed

1 Tbsp. olive oil

½ small yellow onion, grated

1 large jalapeño, seeded and minced

¾ cup jarred peach preserves

¾ cup ketchup

3 Tbsp. white wine vinegar

1½ Tbsp. molasses

2 tsp. Dijon mustard

Freshly chopped fresh cilantro

1. Preheat oven to 500º. Whisk chili powder, garlic powder, black pepper, onion powder, coriander, 2 tablespoons salt and 1 tablespoon brown sugar until combined. Reserve 1 tablespoon spice rub mixture.

2. Place each rack of ribs onto a large piece of aluminum foil. Season each side generously with remaining spice mixture. Wrap ribs tightly with foil, and place on a baking sheet. Bake at 500º for 20 minutes, then reduce heat to 250º. Bake until fork-tender, 1 hour and 30 minutes to 2 hours.

3. While ribs bake, heat olive oil over medium in a medium saucepan. Add onion and jalapeño; cook, stirring occasionally, until translucent and tender, about 5 minutes.

4. Add reserved spice mixture to onion mixture; cook, stirring constantly, until fragrant, about 1 minute. Add peach preserves, ketchup, vinegar, molasses, mustard, remaining ⅓ cup brown sugar and ½ teaspoon salt. Bring to a simmer; cook, stirring often, until slightly thickened, 8 to 10 minutes. Cover until ready to use.

5. Remove ribs from oven; discard foil. Brush ribs with a few tablespoons of the sauce. Preheat oven to broil. Return ribs to oven. Broil until brown and lightly charred, about 10 minutes, flipping halfway through. Alternatively, preheat a gas grill to medium high (400 to 450°). Grill ribs until browned and lightly charred, 6 to 8 minutes, flipping halfway through.

6. Brush ribs with additional sauce. Slice and sprinkle with cilantro, and serve.

Serves: 8
Active time: 20 minutes
Total time: 2 hours, 20 minutes

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