Georgia Peach Ribs Recipes

PEACH-GLAZED RIBS

Steps:

• Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally. , Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs. , Grill until meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with remaining sauce.

GEORGIA BBQ RIBS

Steps:

• Mix brown sugar, ketchup, vinegar, garlic, salt, pepper, and soy sauce.
• Add peaches and juice and mix thoroughly with sauce.
• Dip each rib in sauce to coat and place in crockpot (slow-cooker).
• Pour remaining sauce ingredients over the ribs.
• Cover and cook on Low 5-6 hours.
• Remove ribs to platter and keep warm.
• If needed, thicken sauce by putting 3 cups
• of sauce into pan on Medium-high on stove.
• Put cornstarch in a small bowl; add water and stir until cornstarch is dissolved.
• While stirring, slowly pour cornstarch mixture into sauce a little at a time until sauce is at your desired thickness.
• Serve sauce over ribs.

PEACH GLAZED RIBS

Steps:

• Place ribs in a large pot, add water just enough to cover them up.
• Add chopped onions, celery ribs and remaining ingredients to boil the ribs.
• Bring to a boil, simmer for up to 2 hours, or until ribs are tender.
• Discard cooking liquid, let the ribs cool down.
• For the glaze: Blend peaches and juice with a hand blender until creamy.
• Add all other remaining ingredients of glaze and mix well.
• Start BBQ; bring heat up to 350°F.
• Pour a good quantity of glaze to cover ribs all over.
• Place ribs on the BBQ and close cover.
• Keep adding glaze, and turning ribs until heated through (approx. 15 - 20 minutes).

GEORGIA PEACH RIBS

Steps:

• Cut ribs into single portions.
• Lightly salt and pepper ribs; place ribs in slow cooker.
• In a medium bowl, combine peach preserves, onion, bourbon, mustard, vinegar, salt and cayenne pepper.
• Pour over ribs and toss to coat.
• Cover and cook on Low for 5-6 hours or on high setting for 2 1/2-3 hours.
• Serve immediately or keep warm, covered, on warm-heat setting or low setting for up to 2 hours.
• Use tongs to remove ribs from cooking liquid to serve.

PAT'S RIBS WITH PEACH BBQ SAUCE

Steps:

• Ribs:
• For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.
• For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
• Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.
• Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.

BROWN SUGAR PORK CHOPS WITH GEORGIA PEACH BBQ SAUCE

Steps:

• Place a medium saute pan over medium heat and add the oil. Add the onion and cook until translucent, about 2 minutes. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds.
• Add the ketchup, peach jam and peaches. Reduce heat to low and simmer until the sauce thickens, about 30 minutes, stirring occasionally. Add the vinegar and season with salt and pepper. Remove from the heat and set aside to cool.
• Meanwhile, in a medium heatproof bowl, dissolve the brown sugar and kosher salt in boiling water, then stir in the ice cubes to cool. Add the pork chops, cover the bowl with plastic wrap and refrigerate about 30 minutes. Remove the pork chops from the brine, rinse them well and dry thoroughly with paper towels.
• Pour half the barbecue sauce into a shallow baking dish; reserve remaining sauce. Add the pork chops, turning to coat both sides.
• Prepare a medium-hot grill or grill pan. Grill the chops until cooked through, about 5 minutes per side, basting chops with barbecue sauce. Remove from the grill and let stand 5 minutes before serving. Serve with the remaining sauce.

BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE

Steps:

• For the ribs: Preheat the oven to 300 degrees F.
• In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes.
• For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like.
• Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.

SWEET AND SPICY GEORGIA RIBS

Steps:

• Combine all ingredients except ribs and oil in a medium saucepan.
• Heat to boiling; reduce heat.
• Simmer uncovered for 10 minutes.
• Place ribs in shallow glass or ceramic dish and pour sauce of the ribs, reserving about a third for basting.
• Let stand covered in fridge for at least 2 hours.
• Preheat grill.
• If using charcoal, bank the coals at one end and place a drip pan at the other end.
• Brush the gril lightly with oil.
• Place ribs on the grill over the drip pan and cover cook with vents half open and baste often.
• Cook until tender, about 1 1/2 hours (charcoal users will have to add more preheated coals after about 45 minutes).
• When ribs are tender, move them to direct heat and grill until crisp.
• *Youcan also par cook these in the oven--I baked them at 300 degrees for an hour and a half before my husband grilled them crisp and that worked out well.
• *.

GEORGIA PEACH

Steps:

• Put all ingredients in a shaker with crushed ice and shake.
• Serve!

PEACHY BABY BACK RIBS

Steps:

• In a large bowl, mix the first 5 ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half the ribs in a 6-qt. slow cooker; pour half the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.

SLOW-COOKED PEACHY SPARERIBS

Steps:

• Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain. , Transfer to a 5-qt. slow cooker. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic salt and pepper; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Remove pork and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.