Ingredients
- pork sparerib, St. Louis style/cut2 slab
- barbecue rub6 tbsp
- ginger, fresh; minced2 tbsp
- peach preserves1 cup
- worcestershire sauce2 tbsp
- cider vinegar2 tbsp
- applewood chunk, dry; for smoking
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Season ribs with the Barbecue Rub. Refrigerate for at least 1 hour.
Place applewood in the firebox of a 250°F smoker or in the coal area of a 250°F charcoal grill set for indirect heat.
Combine remaining ingredients and bring to a boil over high heat until reduced by ⅓. Cover tightly and set aside.
Place ribs in smoker/on top of grill grate and cook, brushing often with preserve mixture, for 5–6 hours.
Brush ribs generously with preserve mixture and place on a medium high grill and cook, repeatedly brushing side facing you, until well browned. Repeat one more time.
Remove and let rest 10 minutes; slice into 1-rib portions and serve.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：pork sparerib, St. Louis style/cut、barbecue rub、applewood chunk, dry; for smoking）
