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Ribs with Peach BBQ Sauce

Ingredients
Peach Dry Rub:

2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon ancho chili powder
1 tablespoon dark brown sugar
2 (3-pound) slabs pork spare ribs
Hickory chips, saturated
Charcoal briquettes, saturated
Gina’s Peach BBQ sauce, recipe follows

Directions

For the dry rub:

Add the ingredients to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.

Chef’s Note: Reserve 1 tablespoon for Gina’s Peach BBQ Sauce.

Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skins that line the underside of the ribs. Trim the ribs of all excess fat. Liberally season each side with the peach 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 some additional peach rub and slice it into portions. Cut each slab into individual ribs and coat with some of Gina’s Peach BBQ Sauce. Arrange on a serving platter and serve.
Gina’s Peach BBQ Sauce:

1 tablespoon butter
1 small shallot, diced
2 cloves garlic, diced
Kosher salt and freshly cracked black pepper
1 tablespoon reserved Peach Dry Rub, see recipe
2 cups ketchup
2 cups peach nectar
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 lemon, juiced

Melt the butter in a large saucepan over medium heat. Add the diced shallot and garlic and saute until tender, about 3 minutes. Season to taste with salt, black pepper and the reserved peach rub and stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, mustard, apple cider vinegar, Worcestershire and lemon juice.

Bring the ingredients to a boil, then reduce the heat to a simmer. Let cook for 30 minutes, stirring occasionally. Adjust the seasonings, if necessary, and enjoy.

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