Ribs with peach barbecue sauce

Ingredients:

Ribs

• 2 pieces (1.4 kg) pork belly with ribs
• 2 cups peach barbecue sauce, see recipe below
• Special equipment: soaked pecan wood chips, coal briquettes

Peach BBQ sauce

• 1 tbsp (15 g) butter
• 2 cloves garlic, minced
• 1 small shallot, diced
• 1 tbsp spice rub, see ingredients below
• 2 tbsp. ketchup
• 2 tbsp. peach nectar
• 2 tablespoons apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1/2 lemon, squeeze out the juice

Spice mix for rubbing

• 2 tablespoons coarse salt
• 2 tbsp smoked paprika
• 1 tbsp ancho chili powder
• 1 tbsp garlic powder
• 1 tbsp. l. brown sugar

Preparation:

1. Spice mixIn a bowl, thoroughly mix salt, paprika, chili powder, garlic powder and brown sugar.
   
   Store the mixture in an airtight container for up to 6 months..
   
   RibsRinse the ribs with water and pat dry. Place them on a clean cutting board and remove the thin film covering the bottom of the ribs. Trim off any excess fat. Set aside 2 tablespoons of the rub (1 for the meat and 1 for the sauce). Sprinkle the remaining rub generously on both sides of the ribs and wrap them in plastic wrap. Refrigerate for at least 8 hours to allow the seasonings to infuse into the meat.
2. Fill the grill with wood chips and charcoal briquettes and preheat to 120°C (250°F). Place the ribs, meat-side down, on the indirect heat portion of the grill and cook, covered, for 3 hours. Flip the ribs and cook for about 1 hour, until the ribs bend easily. At this point, remove them from the grill.
3. Sprinkle the ribs with 1 tablespoon of the remaining seasoning and cut into portions. Cut each portion into individual ribs and coat with barbecue sauce. Arrange on a serving platter and serve.
   
   

   Peach BBQ sauce

   
   In a large saucepan, melt the butter over medium heat. Add the garlic and shallot and sauté for about 3 minutes, until softened. Season with salt, pepper, and the spice rub. Stir with a wooden spoon until fragrant. Stir in. ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire sauce, and lemon juice. Bring to a boil, then reduce heat to a simmer. Simmer for about 30 minutes, stirring occasionally, until thickened. Adjust seasonings if desired and enjoy.