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Grilled Ribs

Recipe Link: source:--Recipes from Barbecues 101 (Broadway Books, $15)

List of Ingredients




Grilled Ribs With Peaches and Bourbon Barbecue Sauce
Makes 4 to 6 servings

1 cup mesquite, hickory or oak wood chips, soaked in water for at least 30
minutes and drained
5 pounds pork spare ribs, cut into slabs
Sauce:
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 1/4 cups ketchup
3/4 cup unsweetened peach fruit spread (unsweetened peach preserves)
1/4 cup cider vinegar
2 tablespoons whole-grain mustard, such as moutarde de Meux
1/3 cup bourbon



Recipe



In a heavy-bottom medium saucepan, heat the oil over medium heat. Add the
onion and cook, uncovered, stirring often, until the onion is golden, about
6 minutes. Add the garlic and cook until fragrant, about 1 minute.

Stir in the ketchup, peach spread, vinegar, mustard and bourbon and bring to
a simmer. Reduce the heat to low. Simmer, uncovered, stirring often, until
slightly thickened, about 30 minutes. Cool completely.

Wrap each slab tightly in a double thickness of aluminum foil. Set aside
while building the fire.

Build a charcoal fire in an outdoor grill and let it burn until the coals
are covered with white ash. (The coals will be hot at first but burn to
medium as the ribs cook.) In a gas grill, preheat on high, then adjust to
medium.

Place the foil-wrapped ribs on the grill and cover. Cook, turning
occasionally, until the ribs are tender, about an hour. Unwrap the ribs and
set aside.

Add more charcoal to the fire and let it burn until the coals are covered
with white ash and you can hold your hand just above the cooking rack for
three or four seconds (medium heat). Sprinkle all the drained wood chips
over the coals. In a gas grill, place the drained chips in the chip holder.
Or wrap the chips in aluminum foil, pierce a few holes and place the foil
package on the heat source. Wait until the chips begin to smolder, then
adjust the heat to medium.

Lightly oil the cooking rack. Place the ribs on the grill, brush with sauce
and cover. Grill for five minutes. Turn and brush with more sauce. Cover and
continue grilling until the ribs are glazed, about five more minutes.

Transfer the ribs to a cutting board. Cut between the bones into individual
ribs. Serve hot, with any remaining sauce on the side.