Pork loin back ribs or spareribs made with peach preserves and hickory chips.
Combine ginger, coriander, paprika, salt and pepper; rub onto meaty side of ribs.
Cover and chill 2 hours. About an hour before cooking time, soak hickory chips in water.
Lace ribs accordian-style on spit rod; secure with holding forks.
Arrange hot coals on both sides of shallow foil drip pan.
Drain hickory chips; sprinkle some over coals.
Attach spit; position drip pan under meat.
Turn on rotisserie and lower hood.
Grill ribs over medium coals 1 hour or till done.
Sprinkle coals with chips every 20 minutes.
In blender container, combine preserves and beer; cover and blend till smooth.
Brush mixture onto ribs during last 10 minutes of grilling.
Heat and pass remaining glaze
I usually cut the rack of ribs into individual ribs and turn frequently. I've found it cooks each rib more uniform and makes serving easier. This way, I don't need to use a spit rod. I also generally, will brush on the peach preserve earlier; about half way through the cooking phase. However, doing this, means you will need to turn each rib quite often.
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Serving Size: 1 Serving (512g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 93 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.8mg | 0 % | |
Potassium 50.8mg | 1 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 20.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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