More Great Recipes: Pork

Kenneth’s Ribs with Peach BBQ Sauce

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Serves | Prep Time | Cook Time


2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon ancho Chile powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 (3-pound) slabs pork spare ribs

For the dry rub:

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 Monica’s Peach BBQ Sauce.

Arrange on a serving platter and serve.

Pairs Well With


While on holiday with my son in Australia, he taught me this recipe. It's really great so dad tweaked it just a little enjoy David.

PS try this with my wife's Peach BBQ Sauce (Sorry Honey)

Submitted by: "David Johnson"

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