Alright, guys, I know. Chill with the kombucha. But, these were soooooo good! Bear with me. Sydney's and my cooking is an endless volley of ideas. I read her Bourbon Peach Fizz recipe and was inspired to serve our kids a big bowl of peaches sprinkled with brown sugar after their lunch today. I saved the juice, of course, but my canned peaches are unsweetened, unlike hers, so it wouldn't make a great drink. Then my husband, who is on vacation, came home from a haircut with a rack of ribs. He is known for going to the grocery store and coming home with a random item. Like a HUGE jar of pickles that has been taking up real estate in our fridge for way too long.
I usually braise my ribs in beer before grilling them with barbecue sauce. Right now I have that abundance of homemade kombucha because my mom gave me a fermenting crock for Mother's Day.
I decided why not try to braise the ribs in the peach juice, which is really not very sweet, and the kombucha, which has a nice half sweet, half sour, black tea flavor.
While the ribs were braising in my instant pot with along with an onion and some garlic, I started a few sides. I mixed up a slaw with cabbage, julienne kohlrabi, shredded carrots, scallions, parsley and a homemade cashew lime dressing that I keep on hand which is just a mix of cashew butter, lime juice, tamari, coconut aminos, rice vinegar and ginger. It's Whole30 and it's beyond good.
I also boiled up a white sweet potato to grill wedges with some Syrian za'atar spice from Sydney's and my NYC day trip to Kalustyan's. I noticed it in the spice shop because it was much darker than the green Israeli za'atar that I was familiar with. Both contain similar ingredients: thyme, oregano, sesame seeds and sumac and salt, but the Syrian version seems much heavier on sumac. I mixed about a tablespoon each of za'atar, butter and maple syrup and brushed it on the parboiled (40 min.) sweet potato wedges. Then I threw them on the grill with the ribs.
I was going to make a sauce for the ribs, but we went to the community pool and didn't get home until late. Instead I watered down Sweet Baby Ray's Original and added a bottled chimichurri sauce to that and then brushed the ribs with it. Because the braise was on the sweeter side, I wanted a thin, vinegary sauce for the ribs, which were fall-apart tender, hence the mess on the grill.
There is no question I will make these kombucha and peach juice braised ribs again. They were not sweet at all, just flavorful and tender. The vinegary sauce was a nice counter-balance. Make yourself some kombucha (I'll give you a scoby!) or buy a bottle and try it. You won't be disappointed.