Sweet N' Sticky Peach BBQ Spare Ribs
2016-04-23 16:30:33
Serves 4
Prep Time
15 min
Cook Time
2 hr 45 min
Total Time
3 hr
Ribs
- 2 slabs pork spare ribs
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Peach Barbeque Sauce
- 1 tablespoon olive oil
- 2 slices of bacon, chopped
- 2 teaspoons fresh thyme, chopped
- 1/2 onion
- 3 garlic cloves, minced
- 2 cups ketchup
- 1 cup peach preserves, apricot works too
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1/4 cup molasses
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon paprika
Instructions
- Preheat the oven to 350 degrees. Put the ribs on a baking sheet and season with salt, pepper, garlic powder, and drizzle with olive oil, rubbing both sides. Place the ribs meat side up, cover the baking sheet with foil and bake for 1 hour. Meanwhile, make the sauce. Heat the olive oil in a large pot over medium heat. Add the bacon and cook until crisp, 5 minutes. Add the onion, garlic, and thyme and cook until soft, 5 minutes. Next add the rest of the sauce ingredients (ketchup-paprika) and simmer over low heat to meld the flavors, 30 minutes. (You can keep the sauce over warm-low heat while the ribs are cooking). After an hour, remove the foil and baste the ribs in 1/3 of the sauce. Continue cooking for 1 hour, basting once more at the 1/2 hour mark with more sauce. After the full two hours, remove the ribs and preheat the broiler. Broil for 10 minutes or so until the top becomes slightly crisp and charred. I prefer my ribs with a sort of bark on them so I did mine longer, but you can always skip this step if you wish. Serve and enjoy the finger lickin' goodness!
Adapted from What's Cookin Chicago
Adapted from What's Cookin Chicago
SALT & PREPPY https://www.saltandpreppy.com/
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