Imagine sinking your teeth into fall-off-the-bone ribs that dance between sweet, spicy, and smoky perfection - that's exactly what our Sweet Heat Peach Party Ribs promise! These aren't just any ordinary barbecue ribs; they're a flavor explosion that will transform your ordinary cookout into an extraordinary culinary experience. With a tantalizing glaze that combines luscious peach preserves and a kick of cayenne pepper, these ribs are guaranteed to be the star of your next gathering.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Barbecue
Serves: 4 servings
Ingredients
- 2 lbs pork ribs
- 1 cup peach preserves
- 1/4 cup apple cider vinegar
- 1 tbsp cayenne pepper
- Salt and pepper, to taste
Instructions
- Preheat your grill or smoker to a low temperature of 225°F (107°C). This low-and-slow cooking method will help to tenderize the ribs and infuse them with flavor.
- Prepare the pork ribs by removing the membrane from the back. This can be done by sliding a knife under the membrane at one end and gently pulling it off. This step is crucial for achieving tender ribs.
- Season the ribs generously with salt and pepper on both sides. This basic seasoning will enhance the flavors of the ribs as they cook.
- In a medium bowl, combine the peach preserves, apple cider vinegar, and cayenne pepper. Mix well until the ingredients are fully incorporated. This will be your glaze that adds sweetness and heat to the ribs.
- Place the seasoned ribs on the grill or in the smoker, bone side down. Close the lid and allow them to cook for about 2 hours, maintaining a steady temperature. This slow cooking will help render the fat and develop a nice bark on the ribs.
- After 2 hours, brush a generous layer of the peach glaze over the ribs. Make sure to cover them well, as this will create a sticky, flavorful coating.
- Continue cooking the ribs for another hour, basting with the glaze every 20 minutes. This will build up a nice caramelized layer of flavor on the ribs.
- Once the ribs have cooked for a total of 3 hours and have reached an internal temperature of at least 190°F (88°C), remove them from the grill or smoker.
- Let the ribs rest for about 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring juicy and tender ribs.
- Slice the ribs between the bones and serve them with any remaining peach glaze on the side for dipping. Enjoy your Sweet Heat Peach Party Ribs!
Tips
- Temperature is Key: Maintain a consistent low temperature of 225°F for tender, juicy ribs. Fluctuating heat can result in tough meat.
- Remove the Membrane: Always remove the thin membrane from the back of the ribs to ensure maximum tenderness and better flavor absorption.
- Glaze Application: Apply the peach glaze in layers during the last hour of cooking to prevent burning and create a beautiful caramelized coating.
- Resting Matters: Let your ribs rest for 10 minutes after cooking to allow juices to redistribute, ensuring each bite is succulent.
- Internal Temperature: Use a meat thermometer to confirm the ribs reach at least 190°F internally for perfect doneness.
Nutrition Facts
Calories: 485kcal
Carbohydrates: g
Protein: g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 100mg
