Pat's Ribs with Peach BBQ Sauce
Pat's Ribs with Peach BBQ Sauce is a gluten free main course. One portion of this dish contains about 135g of protein, 85g of fat, and a total of 1564 calories. This recipe covers 58% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up dijon mustard, apple cider vinegar, shallot, and a few other things to make it today. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 12 hours and 15 minutes.
Instructions
Watch how to make this recipe.
Special equipment: Hickory chips, saturated and charcoal briquettes, saturated.
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.
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.