Pat's Ribs with Peach BBQ Sauce

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You can buy ancho chili powder and smoked (Spanish paprika online, just google those spices, and online sites selling spices will come up (ex: Amazon.com has it, La Tienda (also online has it, and many more. If you can find a local market catering to the Hispanic population, you should find both items there as well. I am going to try the Peach BBQ sauce as I have some peach nectar to use up. I hope it's good!

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The only thing I'd try at some point is reducing the salt, but I may enjoy them a few more times before taking a chance. This is an outstanding sauce, and we went straight to BBQ'ing them, no smoker here, yet, but soon. Cut ribs into individual pieces after cooking slab, put in a large bowl and ladled sauce, then mixed them around. That way, I had reserved sauce in the freezer for another day over chicken, etc. Pretty stoked that my son-in-law wanted "my" recipe immediately! Had to play it honestly and tell him to start watching the Neelys and a few of my other favorites on FoodTV.com!!

Thank you!!!

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I don't want to bring down the rating when what I have is a question, so I opted for the 5 without trying it first. I cannot seem to find smoked paprika or ancho chili powder in any of our grocery stores. Can anyone please tell me where to find them? The Neely's recipes have been wonderful with using the regular flavors of each, so I can only imagine how delicious they will be if I can get my hands on the spices they use! Thanks!

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This recipe looks awesome! I love the peach flavor this barbecue sauce has to offer. I am eager to try this recipe on some BabyBack Ribs.

BTW-I love watching your show!

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We did this with chicken - the sauce on it's own was fairly overpowering. I could really taste the worchestishire sauce in it & added some brown sugar and honey. I also cooked it down a little longer to concentrate the flavors. I wasn't sure I liked the sauce but when I tried it on the chicken it was fantastic.

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We have made these twice. Some changes we have made on the rub by cutting the salt by 1/2 and adding 2 Tbls. of brown sugar to the sauce does it for us. Usually when we try to cook ribs that long they get too dry so we kept a can of water boiling in the fire box. Our smoke wood of choice is Alder for the first hour or so of the cooking time. Oh by the way, the sauce was good on the chicken we roasted in the hot part of the grill while the ribs were cooking in the cooler part!

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Made the bbq sauce and it lacks flavor. Too subtle for our tastes and very thin. I don't have the luxury of barbecuing the ribs so will have to oven bake and they are marinating at this time. I can't comment on the ribs yet only the sauce and it wasn't worth wasting the ingredients to make this. It was simple to make so I can't say I wasted much effort on it but the cost of making it was a waste. I won't make it again. Better off with bottled sauce rather than this recipe. I like the Neelys so wish it had been better.

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I can't wait to try this recipe for him...and for me, the 5 Bean Salad (I don't eat meat...I enjoy watching this show very very much.