Twelve Oaks Barbecue Ribs Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
12 lbs: Pork spareribs,
Salt & pepper,
2 cup: Peach of the Old South Barbecue Sauce, see below
Kale or lettuce leaves, (opt)
PEACH OF THE OLD SOUTH BARBE
2 cup: Tomato puree,
1/2 cup: Peach preserves,
1/2 cup: Dijon style mustard,
1/2 cup: Southern Comfort whiskey, substitute peach brandy
1/2 cup: Lemon juice,
1/4 cup: Sugar, light brown
2 tbsp: Hot pepper sauce, such as Tabasco
1 tsp: Salt,
Directions:
Preheat oven to 350 F. Arrange ribs in a single layer on baking
sheets. Season lightly with salt and black pepper. Cover, tightly,
with aluminum foil. Bake until very tender, about 70 minutes. Cool.
To obtain ribs with meat on both sides, cut out every other bone.
(Can be prepared 2 days ahead of time. Cover, tightly, with aluminum
foil and refrigerate.)
Preheat oven to 425 F. Arrange ribs in single layer on baking sheets.
Coat, generously, with sauce. Bake until ribs are hot and sauce
starts to glaze, about 25 minutes. Line platter with kale or lettuce,
if desired. Top with ribs. Serve hot or warm.
Sauce: Combine all ingredients; mix well.
Source from luhu.jp
sheets. Season lightly with salt and black pepper. Cover, tightly,
with aluminum foil. Bake until very tender, about 70 minutes. Cool.
To obtain ribs with meat on both sides, cut out every other bone.
(Can be prepared 2 days ahead of time. Cover, tightly, with aluminum
foil and refrigerate.)
Preheat oven to 425 F. Arrange ribs in single layer on baking sheets.
Coat, generously, with sauce. Bake until ribs are hot and sauce
starts to glaze, about 25 minutes. Line platter with kale or lettuce,
if desired. Top with ribs. Serve hot or warm.
Sauce: Combine all ingredients; mix well.
Source from luhu.jp