Twelve oaks barbecue ribs
Twelve oaks barbecue ribs ingredients
- 12 lb pork spareribs
- Salt and pepper
- 2 c Peach of the Old South
- -Barbecue Sauce (see below)
- Kale or lettuce leaves
- -(opt)
- PEACH OF THE OLD SOUTH BARBE
- 2 c Tomato puree
- 1⁄2 c Peach Preserves
- 1⁄2 c Dijon-style mustard
- 1⁄2 c Southern Comfort Whiskey
- -(substitute peach brandy)
- 1⁄2 c Lemon juice
- 1⁄4 c Sugar, light brown
- 2 T Hot pepper sauce, such as
- Tabasco
- 1 t Salt
Cooking Twelve oaks barbecue ribs
1. Preheat oven to 350°F.
2. Arrange ribs in a single layer on baking sheets.
3. Seasoni lightly with salt and black pepper.
4. Cover, tightly, with aluminum foil.
5. Bakei until very tender, about 70 minutes.
6. Cool. To obtain ribs with meat on both sides, cut out every other bone.
7. (can be prepared 2 days ahead of time.
8. Cover, tightly, with aluminum foil and refrigerate).
9. Preheat oven to 425°F.
10. Arrange ribs in single layer on baking sheets.
11. Coat, generously, with sauce.
12. Bake until ribs are hot and sauce starts to glaze, about 25 minutes.
13. Line platter with kale or lettuce, if desired.
14. Top with ribs.
15. Serve hot or warm.
16. Saucei: combine all ingredients; mix well.
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