Ingredients
- 1 Slab Villari Prime St. Louis Ribs
- 3 Cloves of Garlic finely chopped
- 1 cup Apple Cider Vinegar
- 1 Tablespoon Dark Brown Sugar
- 1 – 28 ounce Can of Peaches
- 1/2 cup Ketchup
- 1/2 cup Honey
- 1 Tablespoon Apple Cider Vinegar
- 1/2 cup Dark Brown Sugar
- 1 Tablespoon Sea Salt
- 2 Tablespoons Dijon Mustard
- 1 teaspoon Black Pepper
- 2 Tablespoons Molasses
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Soy Sauce
- 1 Tablespoon Frank’s Hot Sauce
- 1/2 teaspoon Sea Salt
Directions
- To Marinate:
- Combine the Garlic, Rosemary, Brown Sugar, Ketchup, Apple Cider Vinegar, Salt and Black Pepper in a small bowl.
- Rub the mixture evenly all over the ribs.
- Allow the ribs to marinate in the refrigerator for at least 3 to 4 hours (overnight is even better).
- To Cook:
- Preheat Oven to 425° F.
- Place ribs in roasting pan, cover tight with foil, and place on center rack in oven.
- Cook for 1-1/2 – 1-3/4 hours or until ribs are tender. (Internal temperature should reach 185° F. Ribs should be tender, but not falling off of the bone.)
- To Make Candy BBQ Sauce:
- Place all sauce ingredients in a sauce pan and bring to a boil, then lower the heat to medium and cook until sauce is reduced to about 20% of its original volume. (It should be thickened and ready in about 45 minutes, and you should end up with about 1-1/2 cups of finished sauce.) Remove from the heat and strain into a large bowl, pressing the peaches through the strainer (the best you can). Let cool to room temperature.
- Remove the ribs from the oven and let them cool down some. Cut between bones and toss them in the bowl with the Candied Sauce. Remove individual ribs from bowl and place on the pan. Increase oven temperature to 450°F. Bake uncovered for 10 to 12 minutes, until the sauce is glazed and sizzling.
