How To make Peachy Bbq Ribs
3 lb Pork spareribs, cut
-into serving-size pieces 2 t Salt
1 lb Peaches (use one
-can of cling peaches) 1 c Ketchup
2 T Worcestershire sauce
1/4 c Onions (chopped fine)
2 T Flour (gravy flour
-works best) 2 T Mustard, prepared
1/2 t Cloves (ground finely)
1/2 t Pepper (fresh-ground
-black pepper is best) Pre-heat oven to 375 degrees F. In shallow roasting pan, arrange ribs, meaty side up; sprinkle with about 1 t salt. Drain peaches, save syrup. In saucepan, blend about 1 cup of saved peach-packing syrup with ketchup, worcestershire sauce, onion, flour, cloves, about 1 t salt and pepper. Heat to boiling; pour over ribs. Bake about 1 1/2 hours, or until fork tender, turning once. Arrange peaches around ribs; bake about 5 minutes, basting with the sauce. NOTES: * Pork ribs in peach tomato barbecue sauce -- Moons ago my Mom made this for all us kids. Wouldn't eat it (ribs & peaches? YUCHH!). Years (literally) passed. Well, if you hadn't guessed, when I tried it, I decided to post it to the net (as soon as I grew up). Yield: Serves 4 to 6. : Difficulty: easy. : Time: 5 minutes preparation, 1 1/2 hours cooking. : Precision: approximate measurement OK. : Wayne Thompson : Tolerant Systems, Inc. San Jose, CA : waynet@tolerant.UUCP : Copyright (C) 1986 USENET Community Trust
How To make Peachy Bbq Ribs's Videos
New 'Cue: Peach Mustard Barbecue Ribs from B's Cracklin' | New ‘Cue | Food Network
Chef Dale Talde visits B's Cracklin' in Atlanta for spare ribs with a unique Georgia flair.
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New 'Cue is all about innovative creators in the barbecue world. Host Dale Talde heads out on the ultimate meaty road trip in search of the tastiest new ways pitmasters are using smoke and heat. It's the smokiest plunge into everything on the fringes of barbecue culture.
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New 'Cue: Peach Mustard Barbecue Ribs from B's Cracklin' | New ‘Cue | Food Network
The WINNINGEST MAN IN BBQ Shows Us How to Grill Ribs | Myron Mixon | The Daily Meal
BBQ&A with Myron Mixon author and award-winning pitmaster Myron Mixon reveals his techniques for prize-winning baby back ribs.
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The Secret Ingredient to BBQ Baby Back Ribs with This *Surprising* Marinade Recipe!
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If you want to know the tricks to the best bbq ribs- stay tuned for our secret marinade recipe.
#ribs #smokedribs #cowboycooking
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Peach Habanero Voodoo Ribs. Full video on our channel. Recipe & rub on meatchurch.com. #shorts #ribs
July 4th Pork Spare Ribs
Upgrade your kitchen with Misen’s amazing cookware and knives! Go to and use promo code meatchurch to get 20% off your first order!
The following spare ribs recipe is going to teach you a sweet heat rib that will be great for 4th of July weekend or anytime!
Meat Church BBQ Supplies: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
Recipe:
Ingredients
• 1 rack pork ribs
• Meat Church Holy Voodoo (sub your fav)
• 4-5 pats of butter
• 1 T, brown sugar
• Yellowbird Habanero Hot Sauce (sub your fav)
Glaze
• Meat Mitch Whomp BBQ Sauce (sub your fav)
• 2 T, pepper jelly
• 1 T, clover honey
Prepare your smoker at 275 degrees. We recommend hickory or wood for this smoke. We used Meat Church pellets in this smoke.
Flip the ribs meat side down and remove the membrane off the back of the rack.
Slather with yellow mustard.
Apply a heavy coat of our Holy Voodoo BBQ rub to both sides of the rubs. Allow the rub to adhere for 30 – 60 mins. No longer.
Place the ribs meat side up in the smoker. Optionally, spritz the ribs with apple cider vinegar every 45 minutes.
Smoke for 2.5 hours or until you get to a beautiful mahogany color. The visual queue is most important. Get ready to wrap when you have achieved the beautiful color you desire.
Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Lay the ribs bone side down. Top with the brown sugar, pats of butter and a heavy squeeze of habanero hot sauce.
Return the ribs to the smoker and continue to cook until meat has pulled back and exposed the bone about 1/4 inch the ribs are done. This took 90 minutes in this video. The ribs were 208 internal.
Remove the ribs from the foil and sauce or glaze them at this point.
We glaze with a warmed mix of 3:1 mix of Meat Mitch Whomp Sauce & clover honey. Add 2 T of your favorite pepper jelly.
Allow the sauce to set & tack up for 15 minutes.
Remove the ribs from the smoker. Allow to sit for a few minutes. Then slice and enjoy!
Meat Church BBQ Supplies: meatchurch.com
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Ribs #SpareRibs
Make BBQ Ribs Without A Grill Or Smoker | Quarantine Cooking
You can make restaurant-quality ribs at home, and chef Kenny GIlbert is here to show you how it’s done. Kenny’s oven-baked ribs don’t require smoking or grilling, but still result in tender, fall-off-the-bone meat with tons of flavor. Kenny’s rib recipe includes a spice rub, pickled peaches, and a sweet and spicy peach barbeque sauce.
Check out the recipe here: v
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Peach Habanero Ribs
July 4th Peach Habanero Pork Spare Ribs
Upgrade your kitchen with Misen’s amazing cookware and knives! Go to and use promo code meatchurch to get 20% off your first order!
The following spare ribs recipe is going to teach you a sweet heat rib that will be great for 4th of July weekend or anytime!
Meat Church BBQ Supplies: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
Recipe:
Ingredients
• 1 rack pork ribs
• Meat Church Holy Voodoo (sub your fav)
• 4-5 pats of butter
• 1 T, brown sugar
• Yellowbird Habanero Hot Sauce (sub your fav)
Glaze
• Meat Mitch Whomp BBQ Sauce (sub your fav)
• 2 T, pepper jelly
• 1 T, clover honey
Prepare your smoker at 275 degrees. We recommend hickory or wood for this smoke. We used Meat Church pellets in this smoke.
Flip the ribs meat side down and remove the membrane off the back of the rack.
Slather with yellow mustard.
Apply a heavy coat of our Holy Voodoo BBQ rub to both sides of the rubs. Allow the rub to adhere for 30 – 60 mins. No longer.
Place the ribs meat side up in the smoker. Optionally, spritz the ribs with apple cider vinegar every 45 minutes.
Smoke for 2.5 hours or until you get to a beautiful mahogany color. The visual queue is most important. Get ready to wrap when you have achieved the beautiful color you desire.
Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Lay the ribs bone side down. Top with the brown sugar, pats of butter and a heavy squeeze of habanero hot sauce.
Return the ribs to the smoker and continue to cook until meat has pulled back and exposed the bone about 1/4 inch the ribs are done. This took 90 minutes in this video. The ribs were 208 internal.
Remove the ribs from the foil and sauce or glaze them at this point.
We glaze with a warmed mix of 3:1 mix of Meat Mitch Whomp Sauce & clover honey. Add 2 T of your favorite pepper jelly.
Allow the sauce to set & tack up for 15 minutes.
Remove the ribs from the smoker. Allow to sit for a few minutes. Then slice and enjoy!
Meat Church BBQ Supplies: meatchurch.com
Thermapen IR thermometer:
Subscribe:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Ribs #SpareRibs