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Twelve Oaks Barbecue Ribs
12 lb Pork spareribs

Salt & pepper

2 cup Peach of the Old South Barbecue Sauce (see below)

Kale or lettuce leaves, (opt)


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

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.

Posted to MM-Recipes Digest V4 #138 by John Weber <> on May 18, 1997

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