Peach Glazed Ribs
TOTAL TIME4 hrs 10 mins
SKILL LEVELIntermediate
SERVINGS2
About this RecipeSmithfield ribs glazed with sweet peach and grilled to smoky perfection.
Let's CookWe speak pork, now you can too!![]()
View recipe as timeline
Ingredients
Gather Ingredients from the list below 1 handful Hickory or apple wood chips, soaked and drained 1 cup Peach jam 1/4 cup Chili sauce 2 tbsps. White vinegar 2 tbsps. Water 1 tbsp. Worcestershire sauce 1 tsp. Dry mustard 1/2 tsp. Chipotle hot sauce 1/4 tsp. Onion powder 1/4 tsp. Garlic powder
Gather Ingredients from the list below
Ribs
2 racks, membrane removed Fresh Pork St. Louis Style Spareribs
Peach Glaze
Directions
1.
Preheat a charcoal or gas grill for indirect cooking at 230ºF to 250ºF.
2.
If using wood chips, drain them and add to the grill.
3.
Place the ribs, meaty side down, over a drip pan on the grill.
4.
Cook the ribs over indirect heat for 2 hours.
5.
If using a charcoal grill, add about 12 coals every 45 minutes to maintain the temperature.
6.
Remove the ribs from the grill and double wrap each rack tightly in heavy-duty aluminum foil.
7.
Return the wrapped ribs to the grill and continue cooking over indirect heat for 1½ to 2 more hours, until the ribs are very tender.
8.
Add more coals as needed to maintain the temperature if using a charcoal grill.
9.
While the ribs are cooking, prepare the glaze. Combine all glaze ingredients in a small saucepan.
10.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes, stirring frequently.
11.
Once the ribs are tender, remove them from the grill and carefully unwrap them.
12.
Place the unwrapped ribs over direct heat on the grill.
13.
Brush the ribs with the peach glaze and cook for about 5 minutes, until the glaze is set.
14.
Flip the ribs, brush with more glaze, and cook for another 5 minutes.
