Pat's Ribs with Peach BBQ Sauce
peach dry rub:
smoked paprika ( i use the regular, i don't like smoke flavor)
ancho chili powder ( i use the regular)
dark brown sugar
slabs pork spare ribs
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hickory chips, saturated
charcoal briquettes, saturated
gina's peach bbq sauce, recipe follows.
GINA"S PEACH BBQ SAUCE:
kosher salt and freshly cracked black pepper
reserved peach dry rub, see recipe
apple cider vinegar
1DIRECTIONS FOR DRY RUB: Add the ingredients to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.
2CHEF'S NOTE::::Reserve 1 tablespoon for Gina's Peach BBQ Sauce
3Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skins that line the underside of the ribs. Trim the ribs of all excess fat. Liberally season each side with the peach rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavor can permeate the meat.
4Fill a grill with the chips and briquettes and preheat them to 250 degrees F.
5Put 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 additional peach rub ans slice it into portions, Cut each slab into individual ribs and coat with some of Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.
6DIRECTIONS FOR GINA'S PEACH BBQ SAUCE:::
7Melt the butter in a large saucepan over medium heat. Add the diced shallot & garlic and saute until tender, about 3 minutes. Season to taste with salt, black pepper and the reserved peach rub and stir with a WOODEN SPOON until fragrant.
8Stir in the ketchup, peach nectar, mustard, apple cider vinegar, worcestershire and lemon juice. Bring the ingredients to a boil, then reduce the heat to a simmer. Let cook for 30 minutes, stirring occasionally. Adjust the seasonings, if necessary, and ENJOY!