Recipe Slow BBQ Pork & Spareribs in Citrus Peach Marinade and Rub

[ZCook]

BBQ Pork & Spareribs in a Citrus Peach Marinade and Rub

Quantities for a large rack of spareribs or a 6-8lb boneless pork shoulder roast or for pulled pork.

Vegan and non meat version:
Works well with plant proteins as well as various vegetable based burgers. An hour or so marination is plenty.

Works well with roasted vegetables too

Marinade
500-600g/1.5 lb prepped peaches or apricots or mixture of both, fresh or canned or frozen
80 ml/1/3 c medium or hot chili hot sauce as preferred
80ml/1/3 c fresh lime juice
120ml/1/2c fresh Seville orange juice or mix of lime, orange, grapefruit juice

BBQ Rub
Ingredients
50g/6 tablespoons sweet paprika
10g/1.5 tablespoons smoked paprika or chipotle powder or to taste
4 tablespoons/1/4 c soft brown sugar (optional)
1 teaspoon dried oregano or 2 tsp fresh
1/4 teaspoon freshly ground black pepper or to taste
1/2-1 teaspoons toasted cumin, ground
1 teaspoon toasted coriander seeds, ground
A few gratings of orange, lemon and lime zest to taste
6 fat cloves garlic, finely minced
1/2 teaspoon salt or to taste

BBQ sauce for serving
Ingredients
800ml/3c vinegar
400ml/2.6c ketchup
50g/1/4 c dark brown sugar or to taste
1/4 tsp fine salt or to taste
1/4 tsp ground black pepper or to taste
1 tsp chipotle powder or smoked paprika or to taste
Directions
Mix the vinegar and ketchup together in a small saucepan on a low heat
Add and stir in the remaining ingredients
Bring to a low simmer for a minute or two and adjust the seasonings to taste

Marinade directions
Mix ingredients and slather over the meat.
Marinate overnight in a covered dish or in a zipped plastic bag.

Rub Directions
Mix the ingredients together and set aside until needed.

Cooking Directions

Preheat or prepare your BBQ setup or roasting oven to a low to medium heat.
Remove the meat from the marinade and place in a roasting dish or on a barbecue grill
Place remaining marinade in a bowl for basting
Cook closed, in a low and slow BBQ grill setup or oven,
Baste regularly with remaining marinade until the meat is done and almost but not quite falling apart.
Serve with BBQ sauce if wanted.

 

[Morning Glory]

Peaches with citrus. That's interesting. I wouuldn't have thought of using both. What do you think the peach adds to the flavour?

 

[ZCook]

Peaches with citrus. That's interesting. I wouuldn't have thought of using both. What do you think the peach adds to the flavour?

Peach?

And body.
I also use apricots on occasion

 

[Morning Glory]

Peach?

And body.
I also use apricots on occasion

I meant how does peach work taste wise alongside citrus.

 

[ZCook]

I meant how does peach work taste wise alongside citrus.

Adds a fruitiness to the acidity and goes great with the vinegarary hot sauce Think chamoy as a flavour profile, only fresher.

 

[ZCook]

Recipe - Chamoy (Fermented)

As mentioned, most diy chamoy doesn't ferment fruit and uses dried fruit - so think fresh fruit marinade

 

[detroitdad]

BBQ Pork & Spareribs in a Citrus Peach Marinade and Rub

I would not have thought of this combination. I will absolutely be trying this later in the summer. Very intriguing.

120ml/1/2c fresh Seville orange juice or mix of lime, orange, grapefruit juice

I make a similar marinade for chicken breasts!

 

[ZCook]

I make a similar marinade for chicken breasts!

Sounds a bit mojo-ish. I heart mojo a lot. Citrus juice mixes work great

 

[detroitdad]

Sounds a bit mojo-ish. I heart mojo a lot. Citrus juice mixes work great

I flatten the chicken breasts. Soak them in a citrus/OJ marinade with garlic, paprika, ect.....Then I sear it over the hot grill. The charred chicken breast pairs excellent with the marinade flavor profile!

 

[Puggles]

I know that acid can denature proteins on the surface of the meat, enhancing browning when combined with sugars (especially orange juice). You don't want to marinate too long with pork when using citrus, after 8 hours can have diminishing returns. Citrus doesn't deeply penetrate the meat. Marinades mostly affect the outer layer.

Now I want BBQ

 

[detroitdad]

I know that acid can denature proteins on the surface of the meat, enhancing browning when combined with sugars (especially orange juice). You don't want to marinate too long with pork when using citrus, after 8 hours can have diminishing returns. Citrus doesn't deeply penetrate the meat. Marinades mostly affect the outer layer.

That is correct. I rarely use marinades. When I do, I don't recommend using them for more than a couple of hours.

 

[ZCook]

Marinades mostly affect the outer layer.

Indeed. Marinades and times for me are often about allowing the flavours to develop in the marinade itself and the interaction with that outer layer. The rest comes with the cooking process.

 

[badjak]

Indeed. Marinades and times for me are often about allowing the flavours to develop in the marinade itself and the interaction with that outer layer. The rest comes with the cooking process.

And I use the left over marinade for basting

 

[ZCook]

And I use the left over marinade for basting

Ditto!

 

[JAS_OH1]

I've had grilled peaches with pork before and it was really nice.

I bet this would be great on the smoker!