Ginger Peach Glazed BBQ Ribs
These smoked spareribs are glazed with a reduced mix of peach preserves, fresh ginger, Worcestershire and cider vinegar. Boiling the glaze down first makes it thick enough to cling to the meat through hours of brushing. Applewood smoke adds a mild sweetness that suits the fruit, and a final pass over a hotter grill caramelizes the surface into a sticky, deeply browned crust.
Instructions
Coat both slabs of ribs evenly with the barbecue rub. Refrigerate them for at least 1 hour so the seasoning can settle into the meat.
Set up a smoker at 250°F, or a charcoal grill arranged for indirect heat at the same temperature. Put the applewood chunks in the firebox or on the coals.
Stir the ginger, peach preserves, Worcestershire sauce and cider vinegar together in a pan. Boil over high heat until the mixture has reduced by one third, then cover tightly and set aside.
Put the ribs in the smoker, or on the grill grate away from the coals. Cook for 5 to 6 hours, brushing often with the preserve mixture.
Brush the ribs generously with more of the mixture and move them to a medium-high grill. Cook, brushing the side facing you again and again, until well browned, then turn and repeat once more.
Take the ribs off the heat and let them rest for 10 minutes. Slice into single-rib portions and serve.
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