©2015 National Pork Board, Des Moines, IA USA. This message
funded by America’s Pork Producers and the Pork Checkoff. Pork Be Inspired.com
TIPS FROM DR. BBQ:
- Apple or cherry wood
are a great match for
ribs; add some to the
fire for a nice, mild
- Try adding a fruit jam
or jelly to your BBQ
sauce. The sweet,
sticky fruit flavor
goes really well with ribs.
- Season your ribs with a BBQ rub. It can be
as simple as salt and pepper, but raw sugar
and spices are great additions.
- Never add the BBQ sauce until the end of
cooking. If slow-cooking ribs, use it during
the last 30 minutes.
- Apple juice is a good flavor to use with ribs.
Thin a BBQ sauce with it, baste with it or
add a little when you wrap your ribs in foil.
PEACHY BABY BACK RIBS
1/2 cup of your favorite BBQ rub
1/4 cup turbinado sugar (e.g., Sugar in the Raw)
3 full slabs (about 2 lbs. each) baby back ribs
11/2 cups peach preserves
6 Tbsp. packed brown sugar
3/4 cup apple juice
Mix the rub and sugar together and sprinkle it on the ribs.
Use about 2/3 on the meaty side and 1/3 on the bone side.
Prepare the grill for cooking over indirect low (300 F) heat, using
peach wood or a combination of cherry and hickory for flavor.
Cook the ribs until they are nicely caramelized and looking
great. This should take about 2 hours. Remove the ribs to a
platter or sheet pan. Lay out 3 double-thick layers of heavy-duty aluminum foil, each big enough to wrap a whole slab.
Transfer each slab of ribs to a piece of foil. Top each slab
with 1/2 cup of the preserves. Sprinkle 2 tablespoons of brown
sugar over each slab. As you fold each foil into a packet, pour
1/4 cup of the juice in under the ribs. Seal the packets snugly,
being careful not to puncture the foil with the rib bones.
Return them to the grill for 45 minutes.
At this point, you could let the ribs cool down to finish later.
This is a great way to take the ribs to a game-day party at a
friend’s house or at the game. To reheat them, put the cooked
ribs on a direct medium-hot grill. Cook and flip them for just
a few minutes, until they are warm and caramelized. Cut
each slab into 3 pieces and serve.
From the NFLGameday Cookbook by Ray Lampe, Dr. BBQ, and published by Chronicle Books.
Dr. BBQ, Ray Lampe
St. Louis Style Ribs
WAREHOUSE ONLY | AVAILABLE NOW