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How To make Ribs with a Peach Barbecue Sauce
5 Pounds Pork Or Lamb Spareribs
meaty
:
For The Sauce 1 Tablespoon Peanut Oil
1 1/2 Tablespoons Minced Garlic
2 Teaspoons Minced Fresh Ginger
1/4 Cup Mirin Or Medium Dry Sherry
1 1/2 Cups Pureed Peach Pulp (4 Large Peaches)
2 Tablespoons Tomato Paste
1 Tablespoon Light Brown Sugar (Packed), :
or more to taste
1 1/2 Tablespoons Fresh Lime Juice
2 Teaspoons Red Wine Vinegar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dijon Mustard
1 Teaspoon Chinese Chile Paste With Garlic
Salt And Freshly Ground Black Pepper -- to taste
Cut the ribs into individual portions and set aside in a large bowl. Make the barbecue sauce: heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds Add the mirin and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring. Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight. Preheat the oven to 400 degrees. Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1 1/4 hours. Serve at once.
How To make Ribs with a Peach Barbecue Sauce's Videos
Peach Bourbon BBQ Sauce | How To Make BBQ Sauce
Join me in the kitchen as I show you how to make an amazing peach bourbon BBQ Sauce. This is great on all proteins and veggies.
Recipe
8 ripe peaches
8 C Tomato sauce
8 C ketchup
2 onions
3 cloves garlic
1 TBSP celery seed
1TBSP black pepper
Stir and bring to a low/boil 30 min
Emerson blend
1 1/2 C brown sugar
1/4 C molasses
2 TBSP salt
1 1/2 TSP nutmeg
1 TSP ground mustard
1/2 tsp Cayenne pepper
1/8 tsp liquid smoke
1 TBSP Worcestershire sauce
1 TSP ginger
1 TSP cinnamon
1/3 C lemon juice
1 C white vinegar
1/2 stick butter
Mix, heat to boil
1/2 inch headspace
1/2 C bourbon
Low boil 20 min
Process for 10 minutes
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:
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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
Pork Ribs with Peach BBQ Sauce | Food Channel L Recipes
It’s the peach season already. I love this fruit very much. I love also this peach BBQ sauce especially with pork ribs on side. Yummy! ????
Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 2 servings:
600 g baby pork ribs
1 tsp red smoked paprika
½ tsp cayenne pepper
30 ml olive oil
Salt and black pepper
For the peach sauce:
3 peaches
100 g ketchup
1 chipotle
50 g brown sugar
60 ml white wine vinegar
1 tbsp soy sauce
1 small onion
3 cloves of garlic
40 g butter
Salt and black pepper
Music: epidemicsound.com
#pork #porkribs #bbqsauce
Easy BBQ Sauce * How to Make Peach BBQ Sauce
Hello Friends, Welcome back
Switch up your regular BBQ sauce for this Peach BBQ Sauce. Your family will be delighted with the change up. This Sweet & Tangy BBQ Sauce bursts with flavour. Use on Chicken, Pork Chops, Ribs and Seafood.
I hope you give this a try.
If you would like to see more video's like this, comment below.
Please don't forget to give us a thumbs up, and hit that Subscribe button, click that notification bell so you can join us on our Big new Life Journey.
Peach BBQ Sauce
2 TBSP. of Oil
1 Lrg Onion, chopped
2 Garlic Cloves chopped
1/3 Cup Water (More if Sauce gets to think)
2 TBSP. Worcestershire Sauce
2 TBSP. Apple Cider Vinegar
1.5 CUPS of Ketchup
1 Cup Peach Jam (substitute with your favourite Jam)
4 TBSP. Brown Sugar
1 TSP. Dry Mustard
1 TBSP. Paprika
1/2 TSP. Smoked Paprika
1/2 TSP. Chill Powder (Optional)
1/2 TSP. Cayenne Pepper (Optional)
1 TBSP. Sriracha (Optional)
Sauté Onions & Garlic in Oil
Add Water, Salt & Spices and mix well
Add the remaining ingredients and simmer stirring often.
NOTE:
Add water if you find the sauce has thickened.
Omit the hot pepper powder if you don't like it spicy
ENJOY!!!
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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Peachy Baby Back Ribs
Smoked Rib Recipe smoked with Peach Wood and glazed with Peach BBQ Sauce
#peachyribs #babybackribs #howtobbqright
Peachy Baby Back Ribs
WHAT MALCOM USED IN THIS RECIPE:
- Baby Back Ribs Recipe sourced from Compart Duroc Ribs
- Killer Hogs The BBQ Rub
- Heath Riles Peach Rub
- Dredge Shaker
- Jumex Peach Nectar
- Kosmos Peach Jalapeno Rib Glaze
- Killer Hogs The BBQ Sauce
Peachy Baby Back Ribs Recipe
Ingredients
- 2 slabs baby back ribs (Compart Duroc Ribs is what I used)
- ¼ cup Killer Hogs The BBQ Rub
- ¼ cup Heath Riles Peach Rub
- 1 cup Peach Nectar
- 1 cup water
- ½ cup Apple Cider Vinegar
- 1 stick butter
- ½ cup brown sugar
- ½ cup Kosmo’s Peach Jalapeño glaze
- 1 cup Killer Hogs The BBQ Sauce
- 1 cup Peach Preserves (melted)
Directions
1. Prepare smoker for indirect cooking at 275 degrees using peach wood for smoke flavor.
2. Trim and remove membrane from two racks baby back loin ribs.
3. Season with The BBQ Rub followed by Peach BBQ Rub.
4. Let the ribs rest for 30 minutes while the smoker comes up to temperature; then place each slab on the pit.
5. Combine the peach nectar, water, and apple cider vinegar in a spray bottle and spritz the ribs every 45 minutes.
6. At the 2 hour mark remove the ribs from the pit and wrap in aluminum foil. For the wrap add 1/4 cup light brown sugar, 1/4 cup Kosmo’s peach/jalapeño rib glaze and 1/2 stick of butter cut into pats. Place the ribs meat side down back on the pit.
7. Continue to cook for 1 to 1 1/2 hours or until the internal temperature reaches 202-204 degrees in between the bones.
8. Carefully remove the ribs from the foil wrap and place back on the cooking grate. Glaze the ribs with a mixture of The Bbq Sauce and Peach preserves. (Warm the preserves in the microwave before mixing with the bbq sauce)
9. Let the ribs glaze for 15-20 minutes or until the sauce sets.
10. Remove from the pit and serve.
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