3 pounds cut spareribs
1 can Peach Comstock*
1 cup Sweet Baby Ray’s hickory smoke BBQ sauce**
Juice of 1 lemon
salt and pepper 
1 tablespoon Frank’s hot sauce

  • Sprinkle ribs with salt and pepper; rub well. 
  • Place in baking dish and top tightly with foil, shiny side in.
  • Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
  • Pour off any excess liquid. 
  • In the meantime pour peach Comstock into a food processor and puree.
  • Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
  • Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
  • Bake at 375 degrees with foil loose and open 30 minutes.

*Cherry works great too!

**or any other favorite brown sugar based sauce – I’m allergic to mustard so Sweet Baby Ray’s is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.
~3 Sides of Crazy~

It’s the only national brand I have ever found that doesn’t use mustard in it. Sucks to be allergic to something you like! I usually make my own too, but this makes for a quick and easy recipe for those on the go.


I like to do cherry with my spare ribs, as you mentioned. This is an easy technique that really ups your BBQ without a lot of effort.