According to Neely’s spouses, these ribs are perfect for to impress guests at the summer barbecue. “They have a sweet and smoked smack with a slight pungent note. Gives sweetness peach puree, and smoked aroma – wood pecans. Our the secret ingredient is smoked paprika, giving the dish one more уровень вкуса и аромата”. 
Time: 4 час. плюсmarinating time Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Ribs
- 2 pieces (1.4 kg.) Pork belly with ribs
- 2 tbsp. barbecue sauce with peach, see recipe below
- Special equipment: soaked Pecan wood chips, coal briquettes
Peach barbecue sauce
- 1 tbsp. l (15 gr.) Butter
- 2 cloves of garlic, chop
- 1 small shallots, diced
- 1 tbsp. l rubbing spice mixtures, see ingredients below
- 2 tbsp. ketchup
- 2 tbsp. peach nectar
- 2 tbsp. l cider vinegar
- 1 tbsp. l Dijon mustard
- 1 tbsp. l worcestershire sauce
- 1/2 lemon, squeeze the juice
Spice mixture for rubbing
- 2 tbsp. l coarse salt
- 2 tbsp. l smoked paprika
- 1 tbsp. l Ancho Chili Powder
- 1 tbsp. l garlic powder
- 1 tbsp. l brown sugar
Recipes with similar ingredients: pork, peaches, sauce for barbecue, Dijon mustard, Worcestershire sauce, apple cider vinegar, lemon juice, shallots, anchovy pepper, garlic powder, ketchup
Recipe preparation:
- A mixture of spices. In a bowl, carefully mix the salt, paprika, chili powder, garlic powder and brown sugar. Keep mix in an airtight container for up to 6 months. Ribs. Rinse the ribs with water and pat dry. Put them on a clean chopping board and peel off the thin film covering the ribs from below. Trim excess fat. Save separately 2 tbsp. l spices for rubbing (1 for meat and 1 for sauce), the remaining mixture is plentiful sprinkle ribs on both sides and wrap them in cling film. Keep at least 8 hours in the refrigerator for meat to soak. seasonings.
- Fill the grill with wood chips and briquettes of coal and heat to 120 ° C. Lay the ribs with the side of the meat on the indirectly heated grill. and cook, covered, 3 hours. Turn the meat over and cook about 1 hour, until the ribs are easily bent. At this stage they need remove from the grill.
- Sprinkle ribs 1 tbsp. l remaining spices and cut into servings. Each cut into separate ribs and cover with sauce B-B-Q. Lay on a serving plate and serve.
Peach barbecue sauce
Melt the butter in a large saucepan over medium heat. Add garlic, shallots and sauté for about 3 minutes. to softness. Season with salt, pepper and a mixture of spices for rubbing. Stir wooden spoon until aroma appears. Stir in peach ketchup nectar, apple cider vinegar, mustard, Worcestershire sauce and lemon juice. Bring the mass to a boil, then lower the heat for a low boil. Stew for about 30 minutes, stirring occasionally until thickened. At add spices and enjoy.
