Just Peachy Pork Ribs Recipes

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.

JUST PEACHY PORK RIBS

Steps:

• 1. Rinse ribs in cold water and pat with paper towel removing some of the water.
• 2. add salt,black pepper,garlic in that order.pat down with hands (DO NOT RUB IN).
• 3. add your dry rub generously and pat down with hands(DO NOT RUB IN)
• 4. wash,peel and slice peaches.arrange on top of ribs.
• 5. add your brown sugar and pat down with hands(DO NOT RUB IN)
• 6. wrap in foil
• 7. cook for 30 minutes on 350 degrees then lower to 300 degrees for 2 hours and 30 minutes

JUST PEACHY PORK TENDERLOIN

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

PEACHY MANGO ISLAND RIBS

Steps:

• Mix together all the rib spices.
• Cut rib rack into pieces with 3-4 bones in each piece.
• Rub all rib spices into ribs. Place into plastic container and let marinate in fridge 2-3 hours.
• Mash together peaches and mango.
• In a separate bowl, whisk together the rest of rib sauce ingredients.
• I used this "Tropical Heat" hotsauce and it was very good!
• Mix fruit into sauce.
• Pour water into crockpot and add one spoonful of sauce. Spread to cover the bottom.
• Layer ribs into crockpot, covering each layer with sauce. (Reserve half of half the rib sauce for later use when broiling). Cook on low for 8-10 hours.
• After ribs are done in crockpot, turn on oven broiler. Place ribs in foil-lined baking pan. Spread rest of rib sauce on top.
• Place under broiler for 3-5 minutes, until tops of ribs are carmelized.
• Top ribs with chopped scallions and chopped nuts. Enjoy!

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.

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.

JUST PEACHY RIBS

Steps:

• Cut ribs into serving size pieces and place in a Dutch oven, cover with water.
• Bring to a boil, reduce heat and simmer until tender 1 to 1 1/2 hours.
• Drain and place meat in a 9 x 13 inch pan.
• Combine peaches, ketchup, vinegar, soy sauce, brown sugar, garlic and ginger.
• Pour over meat, let marinate in refrigerator overnight.
• Drain well, reserving marinade.
• Grill ribs over hot coals 30- 60 minutes depending on thickness, basting frequently with marinade.
• Great on grill, but you can bake at 425 degrees for the same time.

JUST PEACHY RIBS

Steps:

• 1. Cut the ribs into serving size pieces.
• 2. Place the oil in a medium size pan and cook the ribs over medium-high heat until brown. Remove from pan and drain.
• 3. Place the ribs on the bottom of a crock pot.
• 4. In a medium bowl, combine the remaining ingredients. Pour over ribs.
• 5. Cover and cook on low for 8 - 10 hours.

PEACHY PORK RIBS

Steps:

• Place ribs in a shallow roasting pan; add water. Cover and bake at 325° for 2 hours., Meanwhile, for sauce, place peaches in a blender; cover and process until blended. In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through., Drain ribs. Spoon some of the sauce over ribs. Grill ribs on a lightly oiled rack, covered, over medium heat until browned, 8-10 minutes, turning occasionally and brushing with sauce.