Pat's Ribs with Peach BBQ Sauce

Name: Pat's Ribs with Peach BBQ Sauce
Prep time: 12 h 15 min
Cook time: 12 h 15 min
Total time: 12 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp ancho chile powder; 2 Tbsps apple cider vinegar; 1 Tbsp butter; 1 Tbsp dark brown sugar; 1 Tbsp Dijon mustard; 2 cloves garlic, minced; 1 Tbsp garlic powder; 1 lemon, juiced; 473 milliliters ketchup; 2 Tbsps kosher salt; 4 servings Kosher salt and freshly cracked black pepper; 473 milliliters peach nectar; 3 kgs pork spare ribs; 1 Tbsp reserved peach dry rub; 1 small shallot, diced; 2 Tbsps smoked paprika; 1 Tbsp Worcestershire sauce

Pat's Ribs with Peach BBQ Sauce

Pat's Ribs with Peach BBQ Sauce is a gluten free main course. This recipe serves 4. One portion of this dish contains roughly 108g of protein, 164g of fat, and a total of 2143 calories. If you have worcestershire sauce, pork spare ribs, peach nectar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 12 hours and 15 minutes. If you like this recipe, take a look at these similar recipes: Pat's Ribs with Peach BBQ Sauce, Baby Back Ribs with Fiery Peach BBQ Sauce, and Slow Cooker Pork Spare Ribs with Spicy Peach-Mango BBQ Sauce.

Instructions

Watch how to make this recipe.

Special equipment: Hickory chips, saturated and charcoal briquettes, saturated.

Ingredients you will need

French Fries

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.

Ingredients you will need

Garlic Powder

Chili Powder

Brown Sugar

Paprika

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

For the ribs: Rinse and dry the ribs.

Ingredients you will need

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.

Ingredients you will need

Peach

Sauce

Meat

Ribs

Wrap

Dry Seasoning Rub

Equipment you will use

Cutting Board

Fill a grill with the chips and briquettes and preheat them to 250 degrees F.

Ingredients you will need

French Fries

Equipment you will use

Grill

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.

Ingredients you will need

Ribs

Equipment you will use

Grill

Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions.

Ingredients you will need

Peach

Dry Seasoning Rub

Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.

Ingredients you will need

Barbecue Sauce

Peach

Ribs

Melt the butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Apple Cider Vinegar