Pat's Ribs With Peach Bbq Sauce
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Kosher Salt2 tbsps
Paprika (smoked)1 tbsp
Ancho Chile (powder)1 tbsp
Garlic Powder1 tbsp
Dark Brown Sugar1 tbsp
Butter2 cloves
Garlic (minced)1 small
Shallot (diced)2 cups
Ketchup2 cups
Peach Nectar2 tbsps
Apple Cider Vinegar1 tbsp
Dijon Mustard1 tbsp
Worcestershire SauceDirections:
1
Watch how to make this recipe
2
Special equipment: Hickory chips, saturated and charcoal briquettes, saturated
3
Ribs: For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated
4
Keep the rub in an airtight container for up to 6 months
5
For the ribs: Rinse and dry the ribs
6
Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs
7
Trim the ribs of all excess fat
8
Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic
9
Refrigerate for at least 8 hours so the flavors can permeate the meat
10
Fill a grill with the chips and briquettes and preheat them to 250 degrees F
11
Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down
12
Turn the slabs and cook until the ribs bend easily, about 1 hour
13
At this point, remove them from the grill
14
Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions
15
Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce
16
Arrange on a serving platter and serve
17
Melt the butter in a large saucepan over medium heat
18
Add the garlic and shallots and saute until tender, about 3 minutes
19
Season with salt, pepper and peach rub
20
Stir with a wooden spoon until fragrant
21
Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice
22
Bring the ingredients to a boil, and then reduce the heat to a simmer
23
Let cook until thickened, about 30 minutes, stirring occasionally
24
Adjust the seasonings if necessary, and enjoy