Spicy Peach Balsamic Spareribs

These sticky, spicy ribs are sweet, smoky and just the right amount of messy; pair with your favourite barbecue sides for perfect backyard vibes all year round. 

Spice Rub:

• 2 Tbsp brown sugar
• 1 Tbsp paprika
• 2 tsp each garlic and onion powder
• 1 tsp ground cumin 
• 1 tsp salt
• 1/2 tsp pepper 

Spicy Peach Balsamic Sauce:

• 1/2 cup peach or apricot jam
• 1/2 cup ketchup
• 4 tsp balsamic vinegar
• 1 tsp Worcestershire sauce 
• 1/4 tsp cayenne pepper (or to taste) 

Preparation

1. Spice Rub: Combine brown sugar, paprika, garlic powder, onion powder, cumin, salt and pepper in a small bowl; set aside.  
2. Spicy Peach Balsamic Sauce: Stir together jam, ketchup, vinegar, Worcestershire and cayenne in a small bowl until well combined; set aside. 
3. Preheat oven to 325°F (160°C). Line a large baking sheet with aluminum foil.
4. Using a small paring knife, remove and discard membrane from non-meaty side of ribs. Coat both sides of ribs with spice rub. Transfer to prepared sheet and cover tightly with aluminum foil.
5. Cook for 2 1/2 hours until meat is tender and begins to pull away but not “falling off” the bone.
6. Remove ribs from baking sheet; carefully pour off accumulated juices. Return ribs to baking sheet and brush both sides with reserved sauce.
7. Using oven mitts, place oven rack about 6 inches (15 cm) from broiler. Broil ribs for about 5 minutes, flipping halfway through, or until sauce begins to bubble and caramelize. Let cool slightly before cutting between rib portions to serve.

TIPS: 

Ribs can also be finished on the BBQ. Preheat grill to high. Brush both sides of ribs with sauce and transfer to a well-oiled grill. Grill for about 5 minutes, flipping halfway through. 

Ribs can be baked ahead and reserved in the refrigerator for up to 3 days to be finished later in the oven or on the barbecue.