Ingredients

• 2 tablespoons kosher salt
• 2 tablespoons smoked paprika
• 1 tablespoon ancho chile powder
• 1 tablespoon garlic powder
• 1 tablespoon dark brown sugar
• 2 (3-pound) slabs pork spare ribs
• 2 cups Gina's Peach BBQ Sauce, recipe follows
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 small shallot, diced
• Kosher salt and freshly cracked black pepper
• 1 tablespoon reserved peach dry rub
• 2 cups ketchup
• 2 cups peach nectar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 lemon, juiced

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Instructions

1. Watch how to make this recipe.
2. Special equipment: Hickory chips, saturated and charcoal briquettes, saturated.
3. Ribs:
4. For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.
5. For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
6. Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.
7. Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.