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Peach Glazed Ribs

alarm
Total Time:
4 hrs 10 mins
school
Skill Level:
Intermediate
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Servings:
2 Servings
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Peach Glazed Ribs
alarm
Total Time:
4 hrs 10 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
2 Servings

Ingredients


Product ImageFresh Pork St. Louis Style Spareribs
  • 1 Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)1
  • 1 cup(s) Peach jam1 cup(s)
  • 1/4 cup(s) Chili sauce1/4 cup(s)
  • 2 Tbsp. White vinegar2 Tbsp.
  • 2 Tbsp. Water2 Tbsp.
  • 1 Tbsp. Worcestershire sauce1 Tbsp.
  • 1 Tsp. Dry mustard1 Tsp.
  • 1/2 Tsp. Chipotle hot sauce1/2 Tsp.
  • 1/4 Tsp. Onion powder1/4 Tsp.
  • 1/4 Tsp. Garlic powder1/4 Tsp.
  • 2 Smithfield Spareribs, membrane removed2

Instructions


  1. Heat charcoal or gas grill for indirect cooking at 230ºF. to 250ºF. Add drained wood chips, if using.

  2. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  3. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 ½ to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

  4. Meanwhile, make the glaze. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes, stirring frequently.

  5. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with peach glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.

For the Love of Meat

Ingredients


  • 1 Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)1
  • 1 cup(s) Peach jam1 cup(s)
  • 1/4 cup(s) Chili sauce1/4 cup(s)
  • 2 Tbsp. White vinegar2 Tbsp.
  • 2 Tbsp. Water2 Tbsp.
  • 1 Tbsp. Worcestershire sauce1 Tbsp.
  • 1 Tsp. Dry mustard1 Tsp.
  • 1/2 Tsp. Chipotle hot sauce1/2 Tsp.
  • 1/4 Tsp. Onion powder1/4 Tsp.
  • 1/4 Tsp. Garlic powder1/4 Tsp.
  • 2 Smithfield Spareribs, membrane removed2

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