Country Style Ribs With Peach Rosemary Glaze Recipes

Steps:

• Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally. , Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs. , Grill until meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with remaining sauce.

Steps:

• Prepare your smoker or grill for barbecuing, using the indirect heat setup with a drip pan in place, and preheat to 210 degrees F. Pat the ribs dry, then season with the salt.
• Pour some water in the drip pan and place some presoaked wood chunks or a packet of presoaked wood chips directly on the hot coals. Oil the hot grate and place the ribs in your grill or smoker, meat side up. Cover and smoke for a total of 6 hours. After about 5 hours, begin to baste the ribs with the BBQ Sauce about every 20 minutes. The ribs are done when the meat cracks when picked up (with tongs) and they reach an internal temperature of 170 to 180 degrees F.
• To finish the ribs, throw them on the grill over direct medium heat to let the sauce caramelize. Baste between turns, and you're done.
• This is our core sauce based on the western North Carolina style. It's a good idea to keep extra in the fridge because it goes well with everything from fries to chicken fingers. Whisk all the ingredients together in a nonreactive saucepan, place over medium-high heat, and bring to a boil.
• Lower the heat and simmer for 15 to 20 minutes, until the sauce just coats the back of a wooden spoon--it's not intended to be overly thick.
• Cool and use immediately or store for later use in the fridge, where it will keep for 2 to 3 months.

Steps:

• Place ribs and onion in a 3-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until a thermometer reads 160°.

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/2 cup for basting. Pour remaining marinade into a large resealable plastic bag. Add the ribs; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade. Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally.

Steps:

• Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
• Preheat grill for high heat.
• Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.