By Traeger Kitchen
If your mouth is watering for some Southern-style BBQ, these sticky sweet pork ribs are smothered in caramelized peach preserves and will definitely hit the spot.
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|4||Pork, Spare Ribs Trimmed|
|As Needed||Traeger Pork & Poultry Rub|
|1 Medium||onion, chopped|
|1 1/2 Cup||Peach, preserves|
|1 Cup||Light Corn Syrup|
|1/2 Cup||apple cider vinegar|
|1 Teaspoon||Worcestershire sauce|
|1 Teaspoon||Ginger, grated|
|1 Clove||garlic, minced|
|1 Teaspoon||dry mustard|
Wipe the ribs with damp paper towels and trim off excess fat. Season the ribs on both sides with the Pork & Poultry or sweet rub of your choice.
4 Pork, Spare Ribs Trimmed
As Needed Traeger Pork & Poultry Rub
When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.
Place the ribs either in a rib rack or directly on the grill grate, bone side down and cook for 3 hours, misting with apple juice every 30 to 45 minutes.
275 ˚F / 135 ˚C
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add in the chopped onion and sauté until golden brown.
1 Tablespoon butter
1 Medium onion, chopped
Stir in the peach preserves, corn syrup, vinegar, bourbon, and Worcestershire sauce. Add in the ginger, mustard, and garlic; mix well. Simmer for 15 minutes or until the sauce starts to thicken. Set it aside.
1 1/2 Cup Peach, preserves
1 Cup Light Corn Syrup
1/2 Cup apple cider vinegar
1/2 Cup bourbon
1 Teaspoon Worcestershire sauce
1 Teaspoon Ginger, grated
1 Clove garlic, minced
1 Teaspoon dry mustard
After 3 hours, set temperature to 180℉; close the lid and smoke the ribs for 1-1/2 to 2 hours, misting every 30 minutes.
180 ˚F / 82 ˚C
Turn the grill to 275℉ for 10 minutes to finish.
275 ˚F / 135 ˚C
Pull the ribs off the grill and liberally brush on the peach sauce. Enjoy!