Peach Baby Back Ribs
of your favorite barbecue rub
packed brown sugar
about 2 pounds each baby back ribs, back membrane
Mix the rub and sugar together and sprinkle it on the ribs.
Use about two thirds on the meaty side and one third on the boney side.
Prepare the grill for cooking over indirect low (300°F) heat, using peach wood or a combination of cherry and hickory for flavor.
Cook the ribs until they are nicely caramelized and looking great. This should take about 2 hours.
Remove the ribs to a platter or sheet pan.
Lay out 3 double-thick layers of heavy-duty aluminum foil, each big enough to wrap a whole slab. Transfer each slab of ribs to a piece of foil.
Top each slab with 1/2 cup of the preserves.
Sprinkle 2 tablespoons of brown sugar over each slab.
As you fold each foil into a packet, pour 1/4 cup of the juice in under the ribs. Seal the packets snugly, being careful not to puncture the foil with the rib bones.
Return them to the grill for 45 minutes.
At this point, you could let the ribs cool down to finish later. This is a great way to take the ribs to a game-day party at a friend's house or at the game.
To reheat them, put the cooked ribs on a direct medium-hot grill. Cook and flip them for a just a few minutes, until they are warm and caramelized.
Peach Baby Back Ribs https://insidetailgating.com/pro-tailgating-tips-and-recipes/