Georgia Peach Spare Ribs

Spring is starting to come to the United States, and nothing says the season is here than grilling.  The cold of winter is finally letting its final grips and temperature stay in the 50 – 60’s, and families start to venture out to the back patio on weekends for a family barbecue.

Fruit based barbecue sauces are my very favorite.  My wife adores them as well.  You see, we are two peas from the same pod.  Our flavor profiles are sweet but spicy and tangy yet moist.  This Peach Spare Rib Sauce and cooking technique will help ensure you have a hit on your hands, and that all signs point to a fantastic season outdoors eating!

Danielle pairs this rich dish with the refreshing Tabernacle Crush.

Georgia Peach Spare Ribs


Peach Barbecue Sauce

  • 1lb peaches (quartered and pitted (2-3 peaches))
  • 1/2 cup red bell pepper (diced)
  • 1 Small onion (quartered)
  • 4 Cloves garlic
  • 1/4 cup honey
  • 1/4 - 1/2 cup water
  • 1/4 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh rosemary
  • 1-2 Teaspoons crushed red pepper flakes (to taste)
  • 2 Teaspoons kosher salt

Spare Ribs

  • 2 Racks spare ribs


Peach Barbecue Sauce
Step 1
Combine all ingredients into a food processor blender. Pulse until the mixture is well-combined but not a puree. Leave some chucks in the barbecue sauce.
Step 2
Pour the mixture into a large sauce pan that is on medium heat. Bring this to a boil, and then reduce the heat and let simmer until it has reduce to about a pint in size. This will take about 15 minutes, depending on how much water you used. You will know when it's done when it coats the back of a spoon.
Step 3
Let cool, bottle and then place in the refrigerator.
Spare Ribs
Step 4
Pre-heat your oven to 250 degrees F. Set the grill up for a raised direct cook method. When the grill is at temperature, add some smoking wood for smoke. Peach or Apple wood is best.
Step 5
While your grill is coming to temperature, trim the spare ribs rack down as much as you wish. If you are using a St. Louis style rack, remove the chine (or the breast) bone and the connective tissue between the chine and the ribs themselves. Also, ensure you remove the silver skin that is a tough membrane that covers the bone side of the ribs, this will let more flavor in, and make it easier to cut and eat.
Step 6
After the ribs have been trimmed, season them with a dusting of your favorite rub. You can just opt for salt and pepper to allow the Peach Barbecue Sauce to not compete.
Step 7
When your wood smoke changes color from White to blue, you can move the ribs to the grill.
Step 8
Spare ribs take 5-6 hours to cook. It is best to start the ribs on the bone side down, and then flip them from end-to-end and top-to-bottom every hour. This will help even out the hotspots (yes every grill has them) that can happen when you cook on a direct heat source. At the 5th hour your ribs should start showing the tell tell signs of being done (meat pulling back from the bone, meat cracking when you lift them at the end). If you are in doubt, using an thermometer check the internal temperature of the meet between the bones, the temp should read at leas 180 degrees F, prior to applying your sauce.
Step 9
Sauce the ribs with the Peach Barbecue Sauce. Let them cook for 10 minutes, then flip and sauce the meat side of the ribs, and allow to cook for 10 additional minutes. Then flip the ribs again, baste one more time with the sauce and allow to cook 10 more minutes. Serve with the remaining sauce.

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