Cookbook:Ginger Peach Glazed BBQ Ribs

Cookbook | Ingredients | Recipes

Ingredients

• 2 slabs St. Louis style/cut pork spareribs
• 6 tbsp Barbecue Rub
• 2 tbsp minced fresh ginger
• 1 cup peach preserves
• 2 tbsp Worcestershire sauce
• 2 tbsp cider vinegar
• Dry applewood chunks

Procedure

1. Season ribs with the Barbecue Rub. Refrigerate for at least 1 hour.
2. Place applewood in the firebox of a 250°F smoker or the coal area of a 250°F charcoal grill set for indirect heat.
3. Combine remaining ingredients and bring to a boil over high heat until reduced by ⅓. Cover tightly and set aside.
4. Place ribs in smoker/on top of grill grate and cook, brushing often with preserve mixture, for 5-6 hours.
5. Brush ribs generously with preserve mixture and place on a medium high grill and cook, repeatedly brushing side facing you, until well browned. Repeat one more time.
6. Remove and let rest 10 minutes; slice into 1-rib portions and serve.