Ingredients

The following ingredients have 4 Servings
  • 1 large rack pork spareribs (about 4-5 lbs)
  • 1 jar Stubb's "Steak" All-Natural Spice Rub
  • 3 cups apple juice for each broiler pan*
  • 1/2 jar Stubbs Sweet Heat Bar-B-Q Sauce
  • 1 ripe peach
  • Chopped green onions (optional)
  • tin foil
  • 1-2 broiler pans (slotted sheet pans fitted over a 1" deep rimmed pan*

Instruction

  • Place ribs on a cutting board and trim away any excess fat and the silver skin. Sprinkle half of the rub over one side of the meat and press it in with your hands. Flip the ribs over, sprinkle with the remaining rub and press it in with your hands. Cover lightly with plastic wrap and let the meat marinate for at least 2-4 hours or overnight.
  • Preheat the oven to 225°.
  • Cover the slotted portion of the broiler pan(s) with aluminum foil and use a sharp knife to poke slits in the foil where the natural slits are, using your fingers to pat any jagged edges flat. Fill the bottom portion of the broiler pan with 3 cups apple juice. (The apple juice flavors and keeps the pork moist). Top with the foil wrapped rack and place the ribs on top. Wrap additional aluminum foil over the ribs and pan to assure that no steam escapes. Place in the oven and bake for 3 hours.
  • Add the barbecue sauce to a blender. Peel and chop the peach, discarding the pit and add the chopped peach to the barbecue sauce. Blend until peach is completely pureed into the sauce. Pour into a bowl and set aside.