Smoking party ribs is an art that balances flavor, technique, and patience to create mouthwatering results. In this recipe, we’ve chosen spare ribs, prized for their delicious fat content and meatiness, making them perfect for slow smoking. We opt not to remove the membrane, which helps retain the ribs’ natural juices, ensuring they stay succulent throughout the cooking process. Our choice of peach wood chunks introduces a sweet, mild smokiness that complements the pork beautifully, enhancing the overall flavor profile without overpowering it.

Why should I Spritz My Ribs?

Spritzing the ribs with apple cider vinegar is a crucial step in this recipe. It not only adds a subtle tanginess that cuts through the fat but also keeps the meat moist during the long smoking process. This technique helps develop a more complex flavor profile and a desirable bark on the exterior of the ribs. Pairing this method with a carefully crafted homemade BBQ sauce, which balances sweetness, tanginess, and a hint of spice, elevates the dish to new heights.

The Perfect BBQ Sauce for Party Ribs

Our BBQ sauce is a blend of ketchup, honey, brown sugar, peach preservative, and spices, simmered to perfection. This combination ensures a sticky, caramelized glaze that clings to the ribs, providing a sweet and savory finish with every bite. The peach preservative mirrors the subtle nuances introduced by the peach wood smoke, creating a harmonious flavor throughout the dish. This sauce not only acts as a glaze but also a rich addition when the ribs are wrapped, infusing them with its complex flavors under the gentle heat of the smoker.

Ingredients:

Spare ribs, patted dry
Peach wood chunks (for smoking)
Apple cider vinegar (for spritzing)
For BBQ Sauce:
- 1 cup ketchup
- 1/2 cup honey
- 1/3 cup brown sugar
- 1/2 cup peach preservative
- 2 tablespoons apple cider vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 2 teaspoons cayenne
- 2 teaspoons kosher salt
- 5-6 tablespoons unsalted butter
- Aluminum foil

Instructions:

Begin by slicing the spare ribs into individual servings, keeping the membrane intact to preserve their juiciness. Place them bone side up on a wire rack, ready for smoking. Preheat your smoker to 250 degrees, using peach wood chunks to impart a gentle, fruity smoke.

Once the smoker is at the correct temperature, place the ribs on the rack and start the smoking process. After 45 minutes, begin spritzing the ribs with apple cider vinegar every 30-45 minutes to keep them moist and add a layer of flavor. Continue smoking for a total of 3 to 3 1/2 hours.

While the ribs are in their final stages of smoking, prepare the BBQ sauce. Combine ketchup, honey, brown sugar, peach preservative, apple cider vinegar, garlic powder, onion powder, black pepper, cayenne, and kosher salt in a saucepan. Simmer the mixture over medium heat for 10-12 minutes until it thickens slightly. Let the sauce cool before using it on the ribs.

When the ribs have smoked for the allotted time, remove them from the smoker and place them in an aluminum pan. Add unsalted butter and 1-2 cups of the homemade BBQ sauce, ensuring the ribs are well-coated.

Cover the pan with aluminum foil and return it to the smoker for another 30-45 minutes.

This process allows the ribs to steam gently in the sauce, becoming incredibly tender. Remove the foil and place the ribs back on the smoker for an additional 20 minutes to caramelize the sauce. Let the ribs rest for 15 minutes before serving, allowing the juices to redistribute throughout the meat.

Below is a printable recipe card!

Sweet Heat Peach Party Ribs

Print Recipe Pin Recipe

Course: Appetizer, Main Course

Cuisine: American

Ingredients Method

Ingredients

Spare ribs patted dry
Peach wood chunks for smoking
Apple cider vinegar for spritzing
For BBQ Sauce:
1 cup ketchup
1/2 cup honey
1/3 cup brown sugar
1/2 cup peach preservative
2 tablespoons apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
2 teaspoons cayenne
2 teaspoons kosher salt
5-6 tablespoons unsalted butter
Aluminum foil

Method

Slice spare ribs into individual servings, leaving the membrane on.
Place ribs bone side up on a wire rack.
Preheat smoker to 250 degrees with peach wood chunks.
Place ribs on smoker; spritz with apple cider vinegar every 30-45 minutes after the first 45 minutes.
Smoke for 3 to 3 1/2 hours.
For BBQ sauce: mix ketchup, honey, brown sugar, peach preservative, apple cider vinegar, garlic powder, onion powder, black pepper, cayenne, and kosher salt in a saucepan and simmer over medium heat for 10-12 minutes. Let cool.
Remove ribs from smoker, place in aluminum pan with unsalted butter and 1-2 cups BBQ sauce, cover with foil, and return to smoker for 30-45 minutes.
Remove foil, place ribs back on smoker for 20 minutes.
Let rest for 15 minutes before serving.

Diving into these smoked spare ribs, you’ll experience the perfect blend of sweetness, smoke, and spice. The meticulous process of smoking, combined with the unique peach-infused BBQ sauce, ensures each bite is packed with flavor.

The joy of cooking ribs lies not just in the eating but also in the art of preparation—finding harmony in the ingredients and techniques. We hope this recipe brings as much joy to your table as it does to ours. Remember, the best ribs are enjoyed with friends and family, so don’t hesitate to share this culinary masterpiece. Happy smoking and enjoy your deliciously tender, flavorful ribs!