Ribs With Peach BBQ Sauce

Ingredients

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

Ribs:

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

One thought on “Ribs With Peach BBQ Sauce

  1. Hmm is anyone else encountering problems with the pictures on this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog. Any feedback would be greatly appreciated.

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