4 racks (3 pounds each) pork ribs
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5 tablespoons paprika
5 teaspoons cayenne pepper
5 tablespoons black pepper
5 tablespoons garlic powder
5 tablespoons onion powder
5 teaspoons sea salt
Peach Tea-Apricot Barbecue Sauce
2 cups Pure Leaf peach flavored sweet tea
1 jar (12 ounces) chili sauce
1 jar (10 ounces) 100 percent fruit apricot fruit spread
3 apricots, peeled, pitted and chopped fine
1 tablespoon honey
Heat oven to 325 degrees. Line a 18-by-13-inch baking sheet with heavy-duty foil.
Combine the rub spices in a medium bowl and stir until well combined. Apply the dry rub to the ribs. Place the ribs on the foil in a slightly overlapping one edge of the rib rack on the previous rib rack. (Full racks of ribs may be cut in half to accommodate pan size).
Add ½ cup water in the bottom of the pan. (If second pan is needed, add ½ cup of water to it as well.) Cover the ribs with foil, sealing the edges. Bake 30 minutes at 325 degrees. Then reduce the temperature to 300 degrees for another 2½ hours. If using more than one pan, rotate pans (top to bottom, left to right) half way through cooking time.
For the sauce: Place the sweet tea in a small sauce pan and bring to a boil; cook on a low boil for 13 minutes or until reduced to 1 cup. Mix in the chili sauce, fruit spread, chopped apricots and honey and return to a low boil over medium heat. Reduce heat and simmer until the mixture is thick.
Use an immersion blender (or standard blender) to purée the sauce until it is smooth.
After the ribs have been in the oven 2½ hours, brush the ribs with the barbecue sauce and return to the oven. Bake an additional 30 minutes.
Heat the grill to medium-high. Place the ribs on the heated grill and continue to baste the ribs with the barbecue sauce. Turn the ribs frequently to prevent burning.
Remove the ribs from the grill and place on a serving platter. Tent foil over the ribs and let them rest for 10 minutes. Serve the ribs with additional barbecue sauce.
Serves eight, or four really hungry people.
Joan Huenecke, Palatine