Kenneth’s Ribs with Peach BBQ Sauce
  • 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
  1. For the dry rub:
  2. Add the salt, paprika, Chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated.
  3. Keep the rub in an airtight container for up to 6 months.
  4. For the ribs:
  5. 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 Monica’s Peach BBQ Sauce.
  16. Arrange on a serving platter and serve.
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"