Baby Back Ribs with Whiskey Peach Mop Sauce

• 2 racks baby back ribs
• The Fresh Market Signature Pepper Blend seasoning
• 1 c peach jam
• ⅔ c apple cider vinegar
• ½ c whiskey
• 4 cloves garlic, minced

Preheat oven to 275°F. Remove the thin membrane from the underside of the ribs, then cut the ribs in half (this will make it easier to manage while grilling later). Season ribs generously on both sides with Signature Pepper Blend. Place the ribs on a rimmed sheet pan and cover the pan tightly with foil. Bake until tender, 2 ½ - 3 hours.

Meanwhile, in a medium saucepan add the jam, vinegar, whiskey and garlic and whisk well to combine. Bring to a simmer over medium heat and then let simmer over medium-low for 15 minutes. Remove from heat. This can be made up to 3 days ahead of time and stored in the refrigerator.

Once the ribs are tender, remove from the oven. Carefully remove the foil from the sheet pan to uncover the ribs.

Preheat grill to medium heat. Once grill is hot, brush the ribs all over with the mop sauce and place on the grill. Grill for 10-15 minutes, brushing with additional mop sauce every 5 minutes, turning once during grilling and adjusting the heat as necessary to prevent burning. Let the ribs rest 5 minutes before serving.

Note: If baking the ribs ahead of time, ribs can be cooled at room temperature for up to an hour and then wrapped in aluminum foil and refrigerated up to 2 days before serving. Ribs can be grilled right from the refrigerator; if grilling directly from the refrigerator, cover the grill during grilling to warm the ribs through.