Cookbook Recipe

Peachy Barbecue Spareribs:
A messy but delicious classic

From the kitchen of Emma Hamilton, Saint Mark’s Lutheran Church

Serves: 6-8
Prep Time: 50 minutes
Chill Time: 12 hours
Bake Time: 3 hours

MEAT:

  • 6-8 pounds spareribs (slab form)
  • 1/3 cup fresh lemon juice
  • 2 tsp. paprika
  • 5 fresh ripe medium peaches, pitted, diced and mashed
  • 1 medium onion, finely minced
  • pepper to taste

Instructions:

  • Wipe spareribs with damp paper towels and place in a large pan or bowl (do not use an aluminum container since the lemon juice will react with the aluminum)
  • Combine remaining ingredients and mix thoroughly
  • Spoon the mixture over the spareribs, turning the meat to coat it well
  • Cover the container and refrigerate the meat overnight
  • In the morning, preheat oven to 350°
  • Remove ribs from the marinade, draining and setting aside any marinade that remains
  • Arrange the ribs in a single layer, fat side up, in a roasting pan or tray and bake in a preheated oven for 2 hours
  • Remove the ribs and let them cool slightly while preparing the barbecue sauce, but leave the oven at 350°


BARBECUE SAUCE:

  • 1 medium onion, finely minced
  • 1 tbsp. vegetable oil
  • 1 1/2 cups ketchup
  • 1/2 cup dark brown sugar
  • 1/2 cup cider vinegar
  • 1 1/2 tbsp. Worcestershire sauce
  • cayenne pepper to taste

Instructions:

  • Combine all ingredients in a saucepan with the reserved marinade and mix well
  • Bring the mixture to a boil over high heat, stirring often
  • Reduce the heat, and simmer for 3 minutes, stirring constantly to prevent sticking, then remove from heat
  • Separate the cooled ribs into serving-size portions, then coat with the sauce
  • Cover the pan, return it to the oven, and bake for another hour or until tender