1 cup peach preserves
¼ cup fresh lemon juice, squeezed
¼ cup Dijon mustard
2 tsp chili powder
½ tsp hot pepper sauce
¼ tsp salt
¼ tsp freshly ground black pepper
3 lb rack spareribs
Preheat grill or oven to 350 degrees F.
For sauce, whisk peach preserves, lemon juice, mustard, chili powder, pepper sauce, salt and pepper in heavy saucepan over medium heat to blend.
Place spareribs bottom side up on grill rack (or baking sheet if roasting in oven).
Sprinkle with salt and pepper; spread with 1 cup sauce.
Turn ribs over, sprinkle with salt and pepper; spread with ½ cup sauce.
Grill or bake ribs for about 45 minutes.
Bring remaining sauce to a boil.
Brush 2 tablespoons of sauce over ribs.
Return ribs to heat source, and bake until sauce forms a sticky glaze, about 8 minutes.
Cut rack into individual ribs; serve with boiled sauce.
Sugar: 28g
:
Calcium: 44mg
Calories: 609kcal
Carbohydrates: 41g
Cholesterol: 127mg
Fat: 38g
Fiber: 1g
Iron: 2mg
Potassium: 470mg
Protein: 25g
Saturated Fat: 12g
Sodium: 387mg
Vitamin A: 267IU
Vitamin C: 9mg
