Travers de porc fumés, glaçage au bourbon et à la pêche

Ingrédients

• 2 kg spare ribs (2 x 1kg ribs )
• BBQ rub
• 400 g tinned peaches
• 150 ml tinned peach liquid
• 100 ml bourbon
• 2 tbsp honey
• 4 tbsp ketchup
• 1/4 tsp cayenne
• 100 ml vinegar
• 3 carrots
• 150 g red cabbage
• 150 g white cabbage
• 3 peaches
• 2 spring onions
• 2 tbsp rice vinegar
• 4 tbsp olive oil
• 3 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt

Préparation

1. 1

   --- Ribs ---

2. 2

   light BBQ: Set your BBQ/smoker to 120c and add your favourite wood chunks – I like peach, cherry or apple

3. 3

   Remove the membrane from along the back of the spare ribs

4. 4

   Add your favourite rub to the ribs

5. 5

   Smoke the ribs for 2 hours (spritzing with water every 30 minutes)

6. 6

   wrap: Remove the ribs from the smoker and wrap in foil adding butter, brown sugar & honey

7. 7

   Smoke for a further hour

8. 8

   glaze: Remove from the foil and glaze with the bourbon peach glaze every 15 minutes and once again before serving

9. 9

   --- Glaze ---

10. 10

    Blend the peaches with the liquid and place all ingredients into a saucepan

11. 11

    simmer: Cook on low-medium heat for approx. 5 mins or until the glaze has thickened and coats the back of a spoon

12. 12

    cool: Allow to cool

13. 13

    --- Slaw ---

14. 14

    Whisk all slaw ingredients together and set aside

15. 15

    Slice the vegetables thinly and place in a bowl

16. 16

    drizzle: Once ready to serve drizzle in the dressing and serve (I also like to add a little of the glaze to mine at the end too!)