Ingredients Weight Measure
St. Louis–style pork spare ribs, cut 2"-3" in length 12-15 lbs.
Shallots, minced 2 cups
Garlic, chopped 4 Tbsp.
Peaches, ripe, fresh (or you can substitute canned) 12 lbs.
Chicken stock 1 gal.
Sugar, brown (if using canned peaches, use their syrup) 3 cups
TABASCO® brand Original Red Sauce 5 Tbsp.
Apple cider vinegar 1/2 cup
Jack Daniels® Whiskey 2 cups

Spice Rub

Ingredients Weight Measure
Cinnamon, ground 6 tsp.
Coriander, ground 6 tsp.
Paprika, smoked 6 tsp.
Salt (preferably kosher) 6 tsp.
Black pepper, fresh, ground 6 tsp.


  1. Cut ribs into proper length for searing, 10" or so it fits in your skillet. Cast iron or black steel pans are recommended.
  2. To prepare Spice Rub, combine all ingredients.
  3. Rub the ribs down evenly with the Spice Rub.
  4. Sear the ribs evenly on medium-high heat so they are a dark golden brown.
  5. Pull ribs out of the pans and set into a hotel pan or large roasting pan.
  6. Lower flame and sauté shallots and garlic till soft.
  7. Add peaches and sauté briefly.
  8. Add these ingredients to the pan with the ribs.
  9. In a separate stock pot, heat chicken stock, sugar (or peach syrup if using the canned variety), TABASCO® Sauce and vinegar to a boil, stirring to dissolve the sugar.
  10. Place ribs into oven set at 350°F, cover ribs with chicken stock mixture and cover with aluminum foil. Let cook for about 2 hours, checking to see if they are tender and almost falling off the bone.
  11. Gently pull ribs from liquid and set aside to cool, preferably overnight.
  12. Take liquid that the ribs were cooking in, pour into a saucepan and slowly reduce to a glaze on the stove.
  13. To serve, grill ribs while basting with glaze. When they are completely saturated with warm sauce, serve with your favorite accompaniments such as coleslaw, potato salad or corn on the cob.

Yield: 12 - 15 servings