Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Peach | 1 medium (150g) | 59 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 slabs St. Louis style/cut pork spareribs
- 6 tbsp Barbecue Rub
- 2 tbsp minced fresh ginger
- 1 cup peach preserves
- 2 tbsp Worcestershire sauce
- 2 tbsp cider vinegar
- Dry applewood chunks
Directions
Season ribs with the Barbecue Rub. Refrigerate for at least 1 hour.
Place applewood in the firebox of a 250°F smoker or in the coal area of a 250°F charcoal grill set for indirect heat.
Combine remaining ingredients and bring to a boil over high heat until reduced by ⅓. Cover tightly and set aside.
Place ribs in smoker/on top of grill grate and cook, brushing often with preserve mixture, for 5–6 hours.
Brush ribs generously with preserve mixture and place on a medium high grill and cook, repeatedly brushing side facing you, until well browned. Repeat one more time.
Remove and let rest 10 minutes; slice into 1-rib portions and serve.