Apple Pie & Peach Pork Ribs

Directions

1. Score the membrane of the ribs in all directions. Use sriracha as a binder and coat the ribs. Sprinkle a base layer of Signature seasoning, followed by Apple Pie seasoning.
2. Preheat the smoker to 250°F/121°C. Smoke the ribs for 4 hours, spritzing them with apple cider every 30 minutes.
3. In a saucepan, combine 1 bottle of Itsa vinegar, juice from a can of peaches, and 2 tablespoons of Apple Pie. Simmer the mixture until it thickens to make the glaze.
4. Brush the glaze onto the ribs and place the peaches on top. Return to the smoker for 1 more hour.
5. Remove the ribs from the smoker and let them rest in aluminium foil for 1 hour in a warm oven.

6. Using a blow torch, caramelise the peaches.

7. Serve and enjoy this delicious treat!