Serene
Culinary Explorer
oh so yummy! try this!


Ingredients:
For the Ribs:- 2-3 pounds spare ribs
- Salt and pepper, to taste
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional for heat)
- 1 cup peach preserves or jam
- ½ cup ketchup
- ¼ cup dark rum
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions:
- Prepare the Ribs:
- Preheat your oven to 300°F (150°C).
- Remove the membrane from the back of the ribs if necessary. Season the ribs with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Bake the Ribs:
- Place the seasoned ribs on a baking sheet lined with aluminum foil. Cover them tightly with another piece of foil.
- Bake in the preheated oven for about 2.5 to 3 hours, until the ribs are tender.
- Make the Peach Rum Barbecue Sauce:
- While the ribs are baking, combine the peach preserves, ketchup, dark rum, apple cider vinegar, soy sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper in a saucepan over medium heat.
- Stir well and bring to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Adjust seasoning to taste.
- Glaze the Ribs:
- After the ribs are done baking, remove them from the oven and discard the top layer of foil.
- Preheat your grill or broiler.
- Brush a generous amount of the peach rum barbecue sauce over the ribs.
- Grill or Broil:
- Place the ribs on the grill or under the broiler for about 5-10 minutes, turning occasionally and brushing with more sauce, until they’re caramelized and slightly charred.
- Serve:
- Remove the ribs from the grill or broiler, let them rest for a few minutes, and then slice between the bones.
- Serve with extra peach rum barbecue sauce on the side.