Twelve oaks barbecue ribs
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | pounds | Pork spareribs |
| Salt & pepper | ||
| 2 | cups | Peach of the Old South Barbecue Sauce (see below) |
| 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 |
Directions
PEACH OF THE OLD SOUTH BARBE
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.