Peach Dry Rub:
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon ancho chili powder
- 1 tablespoon garlic powder
- 1 tablespoon dark brown sugar
- 2 (3-pound) slabs pork spare ribs
- 2 cups Peach BBQ Sauce, recipe follows
Peach BBQ Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 small shallot, diced
- Kosher salt and freshly cracked black pepper
- 1 tablespoon reserved peach dry rub
- 2 cups ketchup
- 2 cups peach nectar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 lemon, juiced
- For the dry rub: Add the salt, paprika, chili powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.
- For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
- Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina’s Peach BBQ Sauce. Arrange on a serving platter and serve.
- Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.
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