BBQ Spareribs

Serves 10

12 pounds pork spareribs
Smoked sea salt, Yakima, Durango or Salish
Pepper, freshly ground 

Preheat oven to 350 degrees. Arrange ribs in single layer on baking sheets. Season liberally with sea salt and pepper. Cover tightly with foil. Bake until very tender, about 70 minutes.  To obtain ribs with meat on both sides, cut out every other bone. (Can be prepared 2 days ahead. Cover tightly with foil and refrigerate.)

2 cups Southern Comfort Peach BBQ sauce

Arrange ribs in single layer on baking sheets. Coat generously with sauce. Bake until ribs are hot and sauce starts to glaze, about 25 minutes. Line platter with a hardy lettuce or kale. Top with ribs. Serve hot.

Southern Comfort Peach BBQ sauce

2 cups tomato puree
½ cup peach preserves
½ cup Dijon mustard
½ cup Southern Comfort
½ cup lemon juice, freshly squeezed
¼ cup brown sugar, firmly packed
2 tablespoons hot pepper sauce
1 teaspoon smoked sea salt, Yakima, Durango or Salish

Combine all ingredients in heavy medium saucepan. Bring mixture to boil, stirring frequently. Reduce heat, cover partially and simmer about an hour. (Sauce can be prepared 1 week ahead. Cover tightly and refrigerate.)