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- Place ribs in a large stockpot. Cover ribs with water and add 1 bottle of beer or 2 cups chicken or beef stock. Bring to a boil, reduce heat to a low boil, partially cover stockpot and cook 1 hour 15 minutes.
- To make glaze combine Spicy Honey Mustard, Peach Amaretto Jam, oil, lemon juice and garlic in a medium size bowl.
- Remove ribs onto a baking sheet, season with salt and pepper and generously coat with glaze. Grill ribs over medium heat 20-30 minutes turning frequently until tender. Baste with additional glaze while cooking.
- If baking instead of grilling, wrap ribs in foil and place on a baking sheet. Bake at 300 degrees F. for approximately 30 minutes or until tender. Uncover ribs, brush on additional glaze and place under the broiler a few minutes until crispy.