Twelve oaks barbecue ribs

Yield: 1 Batch

Measure Ingredient
12 pounds Pork spareribs
\N \N Salt & pepper
2 cups Peach of the Old South Barbecue Sauce (see below)
\N \N Kale or lettuce leaves; (opt)
2 cups Tomato puree
½ cup Peach preserves
½ cup Dijon style mustard
½ cup Southern Comfort whiskey (substitute peach brandy)
½ cup Lemon juice
¼ cup Sugar, light brown
2 tablespoons Hot pepper sauce, such as Tabasco
1 teaspoon Salt


Preheat oven to 350 F. Arrange ribs in a single layer on baking sheets. Season lightly with salt and black pepper. Cover, tightly, with aluminum foil. Bake until very tender, about 70 minutes. Cool.

To obtain ribs with meat on both sides, cut out every other bone.

(Can be prepared 2 days ahead of time. Cover, tightly, with aluminum foil and refrigerate.)

Preheat oven to 425 F. Arrange ribs in single layer on baking sheets.

Coat, generously, with sauce. Bake until ribs are hot and sauce starts to glaze, about 25 minutes. Line platter with kale or lettuce, if desired. Top with ribs. Serve hot or warm.

Sauce: Combine all ingredients; mix well.

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