Pat's Ribs with Peach BBQ Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2158
- Total Fat
- 163
- Saturated Fat
- 53
- Carbohydrates
- 63
- Dietary Fiber
- 5
- Sugar
- 47
- Protein
- 109
- Cholesterol
- 552
- Sodium
- 2275
- Total: 12 hr 15 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 4 hr
Ingredients
Peach Dry Rub:
2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon ancho chile powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
Ribs:
2 (3-pound) slabs pork spare ribs
2 cups Gina's Peach BBQ Sauce, recipe follows
Gina's 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
Special equipment:
Hickory chips, saturated and charcoal briquettes, saturated.- Ribs:
- For the dry rub: Add the salt, paprika, chile 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.
Gina's Peach BBQ Sauce:
- 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.