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–+ servings

Spicy Peach Balsamic Spareribs

Prep 15 minutes
Cook 2 hours
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. 
Servings 2

Ingredients

Spice Rub:
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp pepper
Spicy Peach Balsamic Sauce:
  • ½ cup peach or apricot jam
  • ½ cup ketchup
  • 4 tsp balsamic vinegar
  • 1 tsp Worcestershire sauce
  • ¼ tsp cayenne pepper (or to taste)

Method

  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.

Notes

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.