Lisa Atwood, Rebecca Courchesne, Rick Field

Grilled Pork Ribs with Peach Barbecue Sauce

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

The fruity barbecue sauce, brushed on before grilling, traps moisture and creates a luscious caramelized glaze. For a smoky flavor, partially cover the grill during cooking. Watch the ribs closely, turning to brown them evenly and removing them as soon as they are ready.

Ingredients

  • 6 lb (3 kg) pork spareribs, in 2 racks
  • Salt and freshly ground

Method

Preheat the oven to 350°F (180°C).

Arrange the spareribs in a single layer on a baking sheet. Season on all sides with salt and pepper. Cover with aluminum foil and bake until tender,