This recipe is brought to you by Garlic and Zest.
10 min
PREP TIME
3h 5 min
COOK TIME
6
INGREDIENTS
INGREDIENTS
- 4 pound (2 kilogram) 1 large rack of pork spareribs trimmed and membrane removed
- 1 bottle stubbs beef rub
- 1/2 bottle Stubb's Sweet Heat Bar-B-Q Sauce
- bag 1 ripe peach, peeled, pitted and chopped
- bag 1 to 2 broiler pans Aluminum foil
- bag Chopped green onions (optional)
Preparation
- 1 Place ribs on clean work surface. Rub ribs on both sides with Beef Spice Rub. Cover lightly with plastic wrap and refrigerate at least 2 to 4 hours or overnight. Remove plastic wrap.
- 2 Preheat oven to 225°F. Cover slotted portion of broiler pan(s) with aluminum foil and use a sharp knife to cut slits in the foil to mimic broiler pan (carefully press any jagged edges of foil flat). Fill the bottom of broiler pan with 3 cups (750 ml) apple juice. (Juice helps keeps pork moist). Assemble broiler pan and place ribs on top. Cover ribs and broiler pan tightly to seal in steam. Carefully place in oven. Bake 3 hours.
- 3 Place Bar-B-Q Sauce and peach in blender container. Blend until peach is completely pureed into the sauce. Tranfer to bowl; set aside.
- 4 Remove ribs from oven and preheat oven to broil. Remove foil cover and brush ribs on both sides with Peach Bar-B-Q Sauce. Return ribs to oven, uncovered. Broil until well-glazed and browned, about 5 to 10 minutes. To grill instead of broiling, preheat grill to medium-high heat. Transfer the ribs to the grill and brush with barbecue sauce. Cook 2 to 3 minutes, until sauce begins to glaze. Turn ribs and brush with additional sauce. Turn ribs 1 to 2 more times, brushing with additional sauce as needed until they are glazed and browned. Transfer ribs to a cutting board and use a sharp knife to cut between the bones. Sprinkle with green onions and serve with remaining Bar-B-Q sauce, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
