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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 jam
1 cup(s)
1/4 cup(s)
Chili sauce
1/4 cup(s)
2 Tbsp.
White vinegar
2 Tbsp.
2 Tbsp.
Water
2 Tbsp.
1 Tbsp.
Worcestershire sauce
1 Tbsp.
1 Tsp.
Dry mustard
1 Tsp.
1/2 Tsp.
Chipotle hot sauce
1/2 Tsp.
1/4 Tsp.
Onion powder
1/4 Tsp.
1/4 Tsp.
Garlic powder
1/4 Tsp.
2
Smithfield Spareribs, membrane removed
2

Directions


  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 jam
1 cup(s)
1/4 cup(s)
Chili sauce
1/4 cup(s)
2 Tbsp.
White vinegar
2 Tbsp.
2 Tbsp.
Water
2 Tbsp.
1 Tbsp.
Worcestershire sauce
1 Tbsp.
1 Tsp.
Dry mustard
1 Tsp.
1/2 Tsp.
Chipotle hot sauce
1/2 Tsp.
1/4 Tsp.
Onion powder
1/4 Tsp.
1/4 Tsp.
Garlic powder
1/4 Tsp.
2
Smithfield Spareribs, membrane removed
2

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