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)

• 2 racks pork ribs (baby back or St. Louis)

• Kosher salt, about 1 tsp per rack (optional but recommended)

• ¾ cup Stella’s Table Apricot Peach Spice BBQ Sauce, plus extra for serving

Method

1. Dry brine (up to 24 hr ahead)

   • Remove the membrane from the bone side.

   • Lightly sprinkle both sides with salt. Cover and refrigerate at least 2 hours (overnight preferred).

    

2. Set up the cooker

   • 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.

    

3. Smoke – Stage 1 (about 2½–3 hr)

   • Place ribs bone-side down. Close the lid and maintain 250 °F.

   • 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.

    

4. Wrap – Stage 2 (about 2 hr)

   • Lay each rack meat-side down on a double layer of heavy-duty foil.

   • Spoon 2 Tbsp of the BBQ sauce over the bones, fold the foil into a tight packet, and return to the cooker.

   • Continue at 250 °F until the ribs reach an internal temperature of 200–203 °F and the bones wiggle easily.

    

5. Glaze & finish (20–30 min)

   • Carefully unwrap; place ribs meat-side up. Brush generously with more sauce.

   • Cook unwrapped just until the glaze sets and looks tacky—not wet—about 20 minutes.

    

6. Rest & serve

   • Rest 10–15 minutes, slice between the bones, and offer extra warmed Stella’s Table sauce on the side.

    

Method 2: No-Fuss Oven-Baked Ribs

Ingredients (serves 4–6)

• 2 racks pork ribs (baby back or St. Louis)

• Kosher salt, about 1 tsp per rack (optional)

• ¾ cup Stella’s Table Apricot Peach Spice BBQ Sauce, plus extra for serving

• Heavy-duty foil & rimmed baking sheet

Method

1. • Remove the membrane; lightly salt both sides. Let stand 30 minutes (or refrigerate up to 24 hr).

     Season

      

2. • Heat oven to 300 °F (149 °C).

   • 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.

   • 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

      

3. • Open the foil (watch for steam) and drain excess juices.

   • Brush ribs all over with Apricot Peach Spice BBQ Sauce

   • Return to the oven, uncovered, at 300 °F for 20 minutes to set the glaze. For a light char, broil 2–3 minutes.

     Glaze

      

4. Rest & serve

   • Rest 10 minutes, slice, and pass extra warmed sauce.

    

Tenderness Keys (both methods)

• Low heat + time breaks down collagen for fall-off-the-bone texture.

• Foil wrapping creates a moist braising environment using only the ribs’ own juices and the Stella’s Table sauce.

• 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.