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| Home -> [Barbecue, Meats, Pork, Ribs] -> [Twelve oaks barbecue ribs Recipe] |
Twelve oaks barbecue ribs
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Barbecue, Meats, Pork, Ribs |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Arrange ribs in a single layer on baking sheets. | | 3 | Season lightly with salt and black pepper. | | 4 | Cover, tightly, with aluminum foil. | | 5 | Bake until very tender, about 70 minutes. | | 6 | Cool. | | 7 | To obtain ribs with meat on both sides, cut out every other bone. | | 8 | (can be prepared 2 days ahead of time. | | 9 | Cover, tightly, with aluminum foil and refrigerate). | | 10 | Preheat oven to 425°F. | | 11 | Arrange ribs in single layer on baking sheets. | | 12 | Coat, generously, with sauce. | | 13 | Bake until ribs are hot and sauce starts to glaze, about 25 minutes. | | 14 | Line platter with kale or lettuce, if desired. | | 15 | Top with ribs. | | 16 | Serve hot or warm. | | 17 | Sauce: combine all ingredients; mix well |
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