Stovetop
Pork Tenderloin
Spicy Peach Balsamic Spareribs
These sticky, spicy ribs are sweet, smoky and just the right amount of messy; pair with your favourite barbecue sides for perfect backyard vibes all year round.
Prep:
15 minutes
Cook:
2 hours 45 minutes
Serves:
5 to 6
Best Cuts:
Cooking Method:
Ingredients
2 racks pork side ribs (spareribs), about 4 1/2 lb (2 kg)
Spice Rub
- 2 tbsp (30 mL) brown sugar
- 1 tbsp (15 mL) paprika
- 2 tsp (10 mL) each garlic and onion powder
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
Spicy Peach Balsamic Sauce
- 1/2 cup (125 mL) peach or apricot jam
- 1/2 cup (125 mL) ketchup
- 4 tsp (20 mL) balsamic vinegar
- 1 tsp (5 mL) Worcestershire sauce
- 1/4 tsp (1 mL) cayenne pepper (or to taste)
Cooking Instructions
Step 1
Spice Rub: Combine brown sugar, paprika, garlic powder, onion powder, cumin, salt and pepper in a small bowl; set aside.
Step 2
Spicy Peach Balsamic Sauce: Stir together jam, ketchup, vinegar, Worcestershire and cayenne in a small bowl until well combined; set aside.
Step 3
Preheat oven to 325°F (160°C). Line a large baking sheet with aluminum foil.
Step 4
Using a small paring knife, remove and discard membrane from non-meaty side of ribs. Coat both sides of ribs with spice rub. Transfer to prepared sheet and cover tightly with aluminum foil.
Step 5
Cook for 2 1/2 hours until meat is tender and begins to pull away but not “falling off” the bone.
Step 6
Remove ribs from baking sheet; carefully pour off accumulated juices. Return ribs to baking sheet and brush both sides with reserved sauce.
Step 7
Using oven mitts, place oven rack about 6 inches (15 cm) from broiler. Broil ribs for about 5 minutes, flipping halfway through, or until sauce begins to bubble and caramelize. Let cool slightly before cutting between rib portions to serve.
Nutrients per serving (1/3 rack ribs or 1/6th recipe): 560 calories, 28 g protein, 40 g fat, 23 g carbohydrates, 1 g fibre, 19 g sugars, 750 mg sodium.
Ribs can be baked ahead and reserved in the refrigerator for up to 3 days to be finished later in the oven or on the barbecue.
