Ribs with peach barbecue sauce

Votes: 1

Time: 4 hours plus marinating time
Complexity: easily
Servings: 4

According to the Neelys, these ribs are perfect for impressing guests at a summer barbecue. "They have a sweet and smoky flavor with a hint of heat. The sweetness comes from the peach puree, and the smoky aroma comes from the pecan wood chips. Our secret ingredient is smoked paprika, which adds another layer of flavor and aroma."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ribs

2 pieces (1.4 kg) pork belly with ribs
2 cups peach barbecue sauce, see recipe below
Special equipment: soaked pecan wood chips, coal briquettes

Peach BBQ sauce

1 tbsp (15 g) butter
2 cloves garlic, minced
1 small shallot, diced
1 tbsp spice rub, see ingredients below
2 tbsp. ketchup
2 tbsp. peach nectar
2 tablespoons apple cider vinegar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 lemon, squeeze out the juice

Spice mix for rubbing

2 tablespoons coarse salt
2 tbsp smoked paprika
1 tbsp ancho chili powder
1 tbsp garlic powder
1 tbsp. l. brown sugar

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Spice mixIn a bowl, thoroughly mix salt, paprika, chili powder, garlic powder and brown sugar.

Store the mixture in an airtight container for up to 6 months..

RibsRinse the ribs with water and pat dry. Place them on a clean cutting board and remove the thin film covering the bottom of the ribs. Trim off any excess fat. Set aside 2 tablespoons of the rub (1 for the meat and 1 for the sauce). Sprinkle the remaining rub generously on both sides of the ribs and wrap them in plastic wrap. Refrigerate for at least 8 hours to allow the seasonings to infuse into the meat.
Fill the grill with wood chips and charcoal briquettes and preheat to 120°C (250°F). Place the ribs, meat-side down, on the indirect heat portion of the grill and cook, covered, for 3 hours. Flip the ribs and cook for about 1 hour, until the ribs bend easily. At this point, remove them from the grill.

Sprinkle the ribs with 1 tablespoon of the remaining seasoning and cut into portions. Cut each portion into individual ribs and coat with barbecue sauce. Arrange on a serving platter and serve.

Peach BBQ sauce

In a large saucepan, melt the butter over medium heat. Add the garlic and shallot and sauté for about 3 minutes, until softened. Season with salt, pepper, and the spice rub. Stir with a wooden spoon until fragrant. Stir in. ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire sauce, and lemon juice. Bring to a boil, then reduce heat to a simmer. Simmer for about 30 minutes, stirring occasionally, until thickened. Adjust seasonings if desired and enjoy.