Recipe information
Yield
Makes 4 servings
Ingredients
1 cup peach preserves
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
2 teaspoons chili powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 3-pound rack of pork spareribs
Preparation
Step 1
Preheat oven to 350°F. For sauce, whisk first 7 ingredients in heavy small saucepan to blend. Place spareribs, bottom side up, on large baking sheet. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Turn ribs over. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Bake ribs 45 minutes.
Step 2
Bring remaining sauce in pan to boil. Brush 2 tablespoons sauce over ribs. Bake ribs until sauce forms sticky glaze, about 8 minutes. Cut rack into individual ribs; serve with sauce.
