Ingredients
2 racks pork side ribs (spareribs),
about 4 1/2 lb (2 kg)

Spice Rub
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) paprika
2 tsp (10 mL) each garlic and onion powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper

Spicy Peach Balsamic Sauce
1/2 cup (125 mL) peach or apricot jam
1/2 cup (125 mL) ketchup
4 tsp (20 mL) balsamic vinegar
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) cayenne pepper (or to taste)

Directions

  1. Spice Rub: Combine brown sugar, paprika, garlic powder, onion powder, cumin, salt and pepper in a small bowl; set aside.
  2. Spicy Peach Balsamic Sauce: Stir together jam, ketchup, vinegar,
    Worcestershire and cayenne in a small bowl until well combined; set aside.
  3. Preheat oven to 325°F (160°C). Line a large baking sheet with aluminum foil.
  4. Using a small paring knife, remove and discard membrane from non-meaty side of ribs. Coat both sides of ribs with spice rub. Transfer to prepared sheet and cover tightly with aluminum foil.
  5. Cook for 2 1/2 hours until meat is tender and begins to pull away but not “falling off” the bone.
  6. Remove ribs from baking sheet; carefully pour off accumulated juices. Return ribs to baking sheet and brush both sides with reserved sauce.
  7. Using oven mitts, place oven rack about 6 inches (15 cm) from broiler. Broil ribs for about 5 minutes, flipping halfway through, or until sauce begins to bubble and caramelize. Let cool slightly before cutting between rib portions to serve.

Servings 5 – 6
Prep Time 15 minutes
Cook Time 2 hours 45 minutes

Recipe and photo compliments Pick Pork

pickpork.ca