Everybody loves sweet, sticky barbecued ribs. These are a little different and served without barbecue sauce, but feel free to add some if you like.
Courtesy of The NFL Gameday Cookbook by Ray Lampe a.k.a Dr. BBQ
|1/2 cup of your favorite barbecue rub||1 1/2 cups peach preserves|
|1/4 cup turbinado sugar||6 tablespoons packed brown sugar|
|3 full slabs (about 2 pounds each) baby back ribs, back membrane||3/4 cup apple juice|
Mix the rub and sugar together and sprinkle it on the ribs. Use about two thirds on the meaty side and one third on the boney 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 a just a few minutes, until they are warm and caramelized. Cut each slab into 3 pieces and serve
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