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[cookingjnj]

Hi all.  I know I have not shared many of my cooks lately.  Basically most my cooks have been pretty standard and things I have shared from my pit already in the past.  Several butts, quite a few briskets and ribs, reversed seared steaks, split breast turkey, wings etc.  I have not been too adventuresome on the smoker lately. 

We are taking my son back to school on Friday and he has requested spare ribs for dinner tomorrow.  He always loves the ribs that come off the pellet smoker, and I want to keep that streak going.  I plan on using a local sourced all purpose rub we love for the seasoning.  My ask is if anyone has a nice rib glaze they use to finish a spare rib cook?   I have always used a couple of different commercial sauces which work fine.  I make a bbq sauce myself, but I always feel it goes better with pulled pork or brisket.

I was thinking someone here has a good go to glaze that works great for the finishing of spare ribs.  Open to any and all suggestions.  Since I will be using a typical BBQ rub, oriental glazes probably would not work, but would love to hear those for future cooks.  I plan on throwing the ribs on the pit around 1pm eastern time tomorrow.

Thanks much. 

[BigDave83]

I bough a bottle of Spicy Thai Sweet Chili sauce. We did some brown rice and cut up chicken in the instant pot then stirred some of this in to it. I told the GF this sauce would be great on ribs.Have not tried it yet but my next ribs will have it on.
 I got the sauce at Gordons Food Service store 8 bucks for 64 oz. A local bar does this sauce on wings.

[Canadian John]

 Not exactly a glaze, peach preserves go very well with spares. Simply apply towards the end of the cook.  A must try @ some point...

 I would be interested hearing what you end up doing and how it turns out.

[Bar-B-Lew]

spritz on some pineapple or apple juice near the end until it sets up

[yorkdude]

We have grown quite fond of either Raspberry/chipolte or peach/chipolte bbq sauce. It is good on a whole bunch of stuff. We have used it as the topping for meatloaf, dipping shrimp in, burger topping and of course ribs etc.
We get it from a little local shop but I am sure everyone has a version.
Real nice sweet/heat combination that everyone loves.

[Herb]

I use Sweet Baby Ray's mixed with cider vinegar at 2:1. It sets up a little thinner, reducing the sweetness and provides a bit of tang which goes good with the pork.

[okie smokie]

My new revelation is that if you foil them with added brown sugar, honey, butter, apple juice, --then when you remove the foil, pour the collected broth from the foil and separate the fat. The remaining broth is a fantastic basting when you put them back in the pit to finish. I like it better than saucing.  I then have sweet Baby Ray on the table if desired. 

[cookingjnj]

Thanks all.  Some really great suggestions.  So good as a matter of fact, I think I am going to steal a little bit from each of your ideas.  I am thinking I will make a sauce using peach preserves, brown sugar, apple cider vinegar, apple juice, butter and chipotle.  Should add a nice sweetness with some tang and a little bit of the sweet heat.  The plan will be (if it taste ok) to brush on the ribs for the last 30 minutes or so of cooking.  Since I am cooking two racks of the spares, maybe I will do one with a typical commercial BBQ sauce just to be safe.  I will keep everyone posted on how the cook came out and final critique from the family.  I will try to include pics since I have not shared much in a while.

I bough a bottle of Spicy Thai Sweet Chili sauce.

BigDave, I love this sauce and it is my go to sauce for the last few minutes of grilling boneless skinless chicken thighs. 

My new revelation is that if you foil them with added brown sugar, honey, butter, apple juice,

Okie, I have not been wrapping my ribs the past 5-6 times I have cooked them.  If I do change my mind and wrap, your idea might win out over the current plan.

[Kristin Meredith]

Bent won a couple of first with our pulled pork when I made a sauce using peach preserves, so I don't think you can go wrong with peaches on pork!

[dk117]

I use Sweet Baby Ray's mixed with cider vinegar at 2:1. It sets up a little thinner, reducing the sweetness and provides a bit of tang which goes good with the pork.

I use this for pulled pork.  for ribs I use sweet baby rays with honey. almost one to one.  Makes a great glaze.  Super easy.