4 servings kosher salt and freshly cracked pepper black
2 cups peach nectar
6 pound pork spareribs
1 tablespoon reserved peach rub dry
1 small shallots diced
2 tablespoons paprika smoked
1 tablespoon worcestershire sauce
Equipment
bowl
sauce pan
wooden spoon
grill
cutting board
Directions
Watch how to make this recipe.
Special equipment: Hickory chips, saturated and charcoal briquettes, saturated.
Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.
For the ribs: Rinse and dry the ribs.
Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. 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. Refrigerate for at least 8 hours so the flavors can permeate the meat.
Fill a grill with the chips and briquettes and preheat them to 250 degrees F.
Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill.
Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions.
Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.
Melt the butter in a large saucepan over medium heat.
Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer.
Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.
