Apricot Peach Spice BBQ Sauce

Ingredients:
3/4 cup brown sugar
3/4 cup ketchup
1/4 cup apple cider vinegar
1/4 cup water
1/3 cup Stella's Table Apricot Peach Spice Jam
1 tablespoon Worcestershire sauce
2 teaspoons dried mustard
2 teaspoons paprika
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon Stella's Table Pepper Essential Blend
1/2 teaspoon Stella's Table Sea Salt Essential Blend
1 teaspoon Stella's Table Smoked Spice Sea Salt
1 teaspoon cayenne pepper
Instructions:
Mix all ingredients together. Yes, it is that easy!
Rub on ribs, chicken, or steaks!
Method 1: Simple Smoked Ribs (Grill/Smoker)
Ingredients (serves 4–6)
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2 racks pork ribs (baby back or St. Louis)
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Kosher salt, about 1 tsp per rack (optional but recommended)
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¾ cup Stella’s Table Apricot Peach Spice BBQ Sauce, plus extra for serving
Method
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Dry brine (up to 24 hr ahead)
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Remove the membrane from the bone side.
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Lightly sprinkle both sides with salt. Cover and refrigerate at least 2 hours (overnight preferred).
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Set up the cooker
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Pre-heat your smoker or grill for indirect cooking at 250 °F (121 °C). Fruitwood chunks or chips are ideal, but any mild hardwood works.
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Smoke – Stage 1 (about 2½–3 hr)
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Place ribs bone-side down. Close the lid and maintain 250 °F.
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After the first hour, brush a thin layer of Stella’s Table sauce on the meaty side every 45 minutes to keep the surface moist.
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Wrap – Stage 2 (about 2 hr)
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Lay each rack meat-side down on a double layer of heavy-duty foil.
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Spoon 2 Tbsp of the BBQ sauce over the bones, fold the foil into a tight packet, and return to the cooker.
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Continue at 250 °F until the ribs reach an internal temperature of 200–203 °F and the bones wiggle easily.
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Glaze & finish (20–30 min)
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Carefully unwrap; place ribs meat-side up. Brush generously with more sauce.
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Cook unwrapped just until the glaze sets and looks tacky—not wet—about 20 minutes.
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Rest & serve
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Rest 10–15 minutes, slice between the bones, and offer extra warmed Stella’s Table sauce on the side.
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Method 2: No-Fuss Oven-Baked Ribs
Ingredients (serves 4–6)
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2 racks pork ribs (baby back or St. Louis)
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Kosher salt, about 1 tsp per rack (optional)
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¾ cup Stella’s Table Apricot Peach Spice BBQ Sauce, plus extra for serving
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Heavy-duty foil & rimmed baking sheet
Method
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Remove the membrane; lightly salt both sides. Let stand 30 minutes (or refrigerate up to 24 hr).
Season
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Heat oven to 300 °F (149 °C).
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Line the baking sheet with a long double layer of foil. Place ribs meat-side up and fold the foil into a sealed packet, leaving a little space above the meat.
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Bake 2 hours. Reduce oven to 250 °F (121 °C) and continue 1–1½ hours more, until the meat pulls back from the bone tips and is very tender.
Low-and-slow roast
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Open the foil (watch for steam) and drain excess juices.
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Brush ribs all over with Apricot Peach Spice BBQ Sauce
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Return to the oven, uncovered, at 300 °F for 20 minutes to set the glaze. For a light char, broil 2–3 minutes.
Glaze
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Rest & serve
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Rest 10 minutes, slice, and pass extra warmed sauce.
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Tenderness Keys (both methods)
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Low heat + time breaks down collagen for fall-off-the-bone texture.
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Foil wrapping creates a moist braising environment using only the ribs’ own juices and the Stella’s Table sauce.
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Target an internal temperature of 200–203 °F; that’s when connective tissue transforms into silky gelatin.
With just salt and Stella’s Table Apricot Peach Spice BBQ Sauce, these ribs stay straightforward yet richly flavorful.