Tender Peachy Pulled Rib Tacos

For the meat and rub:

2 tablespoons kosher salt

2 tablespoons ancho chile powder

1 teaspoon smoked paprika powder

1 teaspoon garlic powder

1 tablespoon onion powder

1 tablespoon dark brown sugar

3 pounds pork ribs, membrane removed and slightly trimmed off fat

For the peachy rib marinade and sauce:

2 tablespoons butter

1⁄2 cup diced onion

2 teaspoons minced garlic

1/4 cup tomato paste

1 cup tomato ketchup

3 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 tablespoon dark soy sauce

1⁄2 cup orange juice

1 medium sized ripe peach, seeded, diced and pureed

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 tablespoons lemon juice

1⁄2 teaspoon salt (more if desired)

For assembly:

8-10 soft taco shells

1 large ripe peach, sliced or julienned

1 cucumber, julienned

2 stalks green scallions, sliced

Combine all the rub ingredients in a bowl.

Place ribs in a large dish enough to fit the ribs in one layer (the slabs may be side by side). Sprinkle the rub over the ribs on both sides and press rub in. Cover the dish with plastic wrap or foil and let sit overnight or at least 6 hours.

Prepare the Peachy Rib sauce and marinade: Saute onion in the butter over medium high heat till fragrant. Add garlic and stir for 20 seconds. Add the remaining ingredients and stir till well incorporated; let simmer for 10 minutes. Coat both sides of the rib slabs with one layer of the peachy rib sauce (about 3⁄4-1 cup). Use one of the two following methods to

tenderize the ribs:

Using the oven to slow cook: Place rib slabs in a rack elevated at least 2 inches above the roasting pan. Pour an inch of water in the pan, cover tightly with two layers of foil, crimping sides. Cook at 275 degrees for 2 1⁄2 -3 hours until very tender.

Using the Instapot to tenderize: Place ribs (stacked) in a bowl over the steaming rack, lock the lid, and cook on “Meat/Stew” high pressure setting. Let cool completely before removing the lid.

Turn on the barbecue grill to medium high. Cook the ribs on both sides, basting with a half cup of the sauce, just enough to give it a smoky flavor and let it caramelize a little at the edges.

Pull the meat off the bones and add all but 1⁄2 cup of the remaining sauce, or to taste.

To fill the taco, place a portion of the pulled barbecue rib meat in the taco, glazing with a little extra sauce if desired.

Add slices of peaches, cucumber and scallions.

MAY KLISCH Tender Peachy Pulled Rib Tacos take peaches well beyond the usual dessert fare.