Ginger Peach Glazed BBQ Ribs

Ingredients

• 2400 gPork rib
• 48 gSpice mix
• 30 gGinger
• 240 gPeach jam
• 30 gWorcestershire sauce
• 30 gApple cider vinegar
• 50 gapfelholz

Instructions

1. 1

   Season and Rest

   • Rub the ribs evenly with the barbecue rub.
   • Cover and refrigerate for at least 1 hour (or overnight).
2. 2

   Prepare Smoker/Grill

   • Place applewood chunks in the smoker/firebox or in the coal area for indirect heat. Set smoker/grill to 120 °C (250 °F).
3. 3

   Make the Glaze

   • Combine minced ginger, peach preserves, Worcestershire sauce and cider vinegar in a small pot.
   • Bring to a boil over high heat and reduce until the mixture is about two-thirds of its original volume. Cover and set aside.
4. 4

   Smoke the Ribs

   • Place ribs on the smoker or over the indirect area of the grill.
   • Cook at 120 °C (250 °F) for 5–6 hours, brushing often with the peach glaze to build a sticky coating.
5. 5

   Finish and Serve

   • Brush ribs generously with glaze and place onto a medium-high grill.
   • Brush and brown the exposed side several times, then repeat for the other side until well caramelized.
   • Remove, let rest for 10 minutes, slice into individual ribs and serve.