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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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We found these ribs absolutely delicious, slightly fruity and extra moist they are less acidic than the usual BBQ sauce ribs. I find boiling the ribs before grilling them, makes them a lot less greasy. It's important to boil them long enough in order to make them super tender. Ingredients:
5 lbs pork back ribs |
water (enough to cover the ribs) |
1 cup brown sugar |
1 celery rib |
1 onion |
1 teaspoon thyme |
1 bay leaf |
1 tablespoon dried mustard |
1 teaspoon chili flakes |
1 cup canned peaches (with juice) |
2 cups brown sugar |
2 tablespoons apple cider vinegar |
2 tablespoons chili sauce |
2 teaspoons worcestershire sauce |
1 teaspoon garlic powder |
1 teaspoon cinnamon |
1 teaspoon salt |
1 teaspoon chili flakes |
1/2 teaspoon pepper |
4 drops liquid smoke |
Directions:
1. Place ribs in a large pot, add water just enough to cover them up.
2. Add chopped onions, celery ribs and remaining ingredients to boil the ribs.
3. Bring to a boil, simmer for up to 2 hours, or until ribs are tender.
4. Discard cooking liquid, let the ribs cool down.
5. For the glaze: Blend peaches and juice with a hand blender until creamy.
6. Add all other remaining ingredients of glaze and mix well.
7. Start BBQ; bring heat up to 350°F.
8. Pour a good quantity of glaze to cover ribs all over.
9. Place ribs on the BBQ and close cover.
10. Keep adding glaze, and turning ribs until heated through (approx. 15 - 20 minutes).
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