Peach jam, chili sauce and chipotle hot sauce make a sweet and spicy glaze for these tender, slowly grilled spareribs.

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Recipe Summary

prep:
5 mins
cook:
3 hrs 30 mins
total:
3 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.

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  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

  • Meanwhile, make the glaze. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes, stirring frequently.

  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with peach glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.

Tips

Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts

2802 calories; protein 147.2g; carbohydrates 60.8g; fat 214.6g; cholesterol 736.1mg; sodium 966.1mg. Full Nutrition
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