3 pounds cut spareribs
1 can Peach Comstock*
1 cup Sweet Baby Ray's hickory smoke BBQ sauce**
Juice of 1 lemon
salt and pepper 
1 tablespoon Frank's hot sauce
  • Sprinkle ribs with salt and pepper; rub well. 
  • Place in baking dish and top tightly with foil, shiny side in.
  • Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
  • Pour off any excess liquid. 
  • In the meantime pour peach Comstock into a food processor and puree.
  • Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
  • Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
  • Bake at 375 degrees with foil loose and open 30 minutes.
*Cherry works great too!
**or any other favorite brown sugar based sauce - I'm allergic to mustard so Sweet Baby Ray's is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.
aprons 3

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