Peachy Mango Island Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE



Baby Back Ribs with Spicy Peach BBQ Sauce image

Provided by Giada De Laurentiis

Time 4h20m

Yield 2 to 4 servings

Number Of Ingredients 13

2 tablespoons light brown sugar
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 racks pork baby back ribs (about 5 pounds total), membrane removed
1 tablespoon extra-virgin olive oil
1 small onion, diced
1 clove garlic, chopped
One 3-inch piece ginger, peeled and chopped
One 10-ounce bag frozen peaches, thawed
3/4 cup apple cider vinegar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon Calabrian chili paste

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.

PEACHY BABY BACK RIBS



Peachy Baby Back Ribs image

It's easy to get a smoky outdoor barbecue flavor from your slow cooker. Trust me, I've fooled many people on more than one occasion with these ribs. -Mary Louise Lever, Rome, Georgia

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 9

2 bottles (18 ounces each) hickory smoke-flavored barbecue sauce
1 can (15 ounces) sliced peaches, drained and halved crosswise
1 medium onion, chopped
3/4 cup jalapeno pepper jelly
1/2 cup pickled hot jalapeno slices
6 pounds pork baby back ribs, well-trimmed
1 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions

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.

Nutrition Facts : Calories 1019 calories, Fat 43g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 2466mg sodium, Carbohydrate 110g carbohydrate (87g sugars, Fiber 3g fiber), Protein 46g protein.

PEACHY PORK RIBS



Peachy Pork Ribs image

These meaty ribs are great picnic fare. First bake them to make them tender, then simply finish them off on the grill with a fruity basting sauce.-Tom Arnold, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 4 servings.

Number Of Ingredients 13

2 racks pork baby back ribs (4 pounds), cut into serving-size pieces
1/2 cup water
3 medium ripe peaches, peeled and cubed
2 tablespoons chopped onion
2 tablespoons butter
1 garlic clove, minced
3 tablespoons lemon juice
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
2 teaspoons soy sauce
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 884 calories, Fat 67g fat (26g saturated fat), Cholesterol 260mg cholesterol, Sodium 553mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 52g protein.

SLOW-COOKED PEACHY SPARERIBS



Slow-Cooked Peachy Spareribs image

Canned peaches make a delightful addition to my flavorful sparerib sauce. Served over rice, the sweet-tangy ribs make a sensational meal any time of the year.—Jeanne Brino, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 5h40m

Yield 8 servings.

Number Of Ingredients 12

4 pounds pork spareribs
1 can (15-1/4 ounces) sliced peaches, undrained
1/2 cup packed brown sugar
1/4 cup ketchup
1/4 cup white vinegar
2 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice

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.

Nutrition Facts : Calories 518 calories, Fat 32g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 727mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 31g protein.

PAT'S RIBS WITH PEACH BBQ SAUCE



Pat's Ribs with Peach BBQ Sauce image

"These ribs are perfect for a throw-down-and-wow-your-guests summer barbecue," say the Neelys. "They are sweet and smoky with just a hint of spice. The pureed peaches provide the sweetness and the hickory gives us that smoke. Our secret ingredient is the smoked paprika, which gives the ribs another layer of flavor and smoky sweetness."

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 12h15m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon ancho chile powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 (3-pound) slabs pork spare ribs
2 cups Gina's Peach BBQ Sauce, recipe follows
1 tablespoon butter
2 cloves garlic, minced
1 small shallot, diced
Kosher salt and freshly cracked black pepper
1 tablespoon reserved peach dry rub
2 cups ketchup
2 cups peach nectar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 lemon, juiced

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.

SLOW-COOKER PEACH BBQ RIBS



Slow-Cooker Peach BBQ Ribs image

For eat-the-whole-rack ribs, start with a rub of chili powder, cumin, paprika and cayenne. Then slather on sweet peachy sauce. Keep the napkins coming. - Sue Ryon, Shorewood, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 8 servings (3 cups sauce).

Number Of Ingredients 12

2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons garlic salt
1/2 teaspoon cayenne pepper
4 pounds pork baby back ribs, cut into serving-size pieces
SAUCE:
3 medium ripe peaches, peeled and chopped
1 bottle (18 ounces) barbecue sauce
1/4 cup water
1 jalapeno pepper, thinly sliced

Steps:

  • In a small bowl, mix seasonings; rub over meaty side of ribs. Place in a 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., Before serving, combine peaches, barbecue sauce and water in a saucepan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until peaches are softened, stirring occasionally. If desired, thin with additional water. Stir in jalapeno. Serve with ribs.

Nutrition Facts : Calories 431 calories, Fat 22g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1048mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 3g fiber), Protein 24g protein.

PEACH-GLAZED RIBS



Peach-Glazed Ribs image

For a fruity alternative to the usual barbecue sauce for ribs, try this slightly spicy recipe at your next picnic. The peaches add just the right touch of sweetness and a lovely color to this special sauce. -Sharon Taylor, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 9

3 to 4 pounds pork baby back ribs, cut into serving-size pieces
1 can (15-1/4 ounces) peach halves, drained
1/3 cup soy sauce
1/4 cup canola oil
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon sesame seeds, toasted
1 garlic clove, peeled
1/4 teaspoon ground ginger

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.

Nutrition Facts : Calories 568 calories, Fat 40g fat (13g saturated fat), Cholesterol 122mg cholesterol, Sodium 930mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 28g protein.

More about "peachy mango island ribs recipes"

MANGO BARBECUE BABY BACK RIBS - CULINARY GINGER
mango-barbecue-baby-back-ribs-culinary-ginger image
Web Jul 16, 2019 ½ teaspoon ground black pepper 1 teaspoon smoked paprika 1 tablespoon chili powder 1 teaspoon garlic powder 4 pounds (1.81 kg) …
From culinaryginger.com
Reviews 19
Calories 462 per serving
Category Barbecue
  • 1. To bowl, add the brown sugar, salt, pepper, smoked paprika, chili powder, garlic powder. Mix well. Sprinkle evenly all over the ribs and rub in well. Wrap in plastic wrap and refrigerate 1 hour (or overnight if making ahead).
  • 3. Heat the vegetable oil over medium heat in a large pan. Add the onions and sauté the until softened, stirring occasionally, about 5 minutes. Add the garlic, paprika and mustard powder and stir and cook for 1 minute. Add the ketchup, soy sauce, sugar, sesame oil and apple cider vinegar, mango puree and water, stir well to mix. Bring to a simmer and cook for 5 minutes or until thickened (the sauce will thicken as it cools). If the sauce gets too thick at any point, just add a little water.
See details


PEACH MANGO RIBS - YOUTUBE
peach-mango-ribs-youtube image
Web Sep 30, 2021 389 Share 5.2K views 1 year ago Peach Mango Ribs on the Outlaw Patio Recipes are suggestions. For these Peach Mango Ribs there were no measurements. Just ingredients with …
From youtube.com
Author MojoBarbeque
Views 5.2K
See details


SPICY MANGO BBQ RIBS - HEATHER CHRISTO
spicy-mango-bbq-ribs-heather-christo image
Web Jun 4, 2019 For the Spicy Mango BBQ Sauce: In large heavy pot over medium-high heat, add the olive oil and the onion. Cook for a few minutes until the onions are softening and then add the garlic, jalapeno and …
From heatherchristo.com
See details


SLOW COOKER PORK SPARE RIBS WITH SPICY PEACH-MANGO …
slow-cooker-pork-spare-ribs-with-spicy-peach-mango image
Web Mar 30, 2020 Transfer the peach mixture to a blender or food processor and process until completely smooth. Transfer mixture back to the pan and place the pan over low heat. Stir in the coconut aminos (or soy sauce), …
From lilyinkitchen.com
See details


SLOW COOKER PORK SPARE RIBS WITH SPICY PEACH-MANGO …
slow-cooker-pork-spare-ribs-with-spicy-peach-mango image
Web Sep 17, 2013 Reheat the sauce over low heat or in the microwave. Heat oil in a medium saucepan over medium heat. Add the chopped peaches, mango, onion and jalapeno peppers. Cook for about 5 minutes. Add in …
From backtothecuttingboard.com
See details


SWEET AND SPICY MANGO-SAUCED RIBS WITH SMOKY SLAW
Web May 13, 2021 Ingredients 2 racks pork loin ribs (2 1/2 to 3 pounds each) ⅓ cup plus 1 tablespoon packed light or dark brown sugar 2 teaspoon ground cumin 2 teaspoon sweet …
From bhg.com
Servings 6
Calories 734 per serving
Total Time 3 hrs 20 mins
  • Slip the tip of a knife under the edge of each membrane covering rib backs to loosen it. Use a paper towel to grip and pull it away from bones; discard.
  • For rub: In a small bowl combine 1 tablespoon of the brown sugar, the cumin, paprika, onion powder, 1 1/2 teaspoons of the cinnamon, 1 teaspoon kosher salt, and the cayenne. Set aside 1 tablespoon of the rub. Sprinkle remaining rub over both sides of ribs; rub in.
  • Prepare grill for indirect heat. (See "How to Set Up Your Grill.") If using a charcoal grill, place ribs over drip pan. Grill, covered, over medium-low 2 hours.*
  • Meanwhile, for sauce: Chop two of the mangoes (see tip). In a medium saucepan combine chopped mangoes, 1 cup of the vinegar, the serrano pepper, coriander, the remaining 1/3 cup brown sugar and 1/2 teaspoon cinnamon, and an additional 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until thickened and reduced to about 1 1/2 cups, stirring occasionally. Let cool slightly. Place in a food processor or blender; process until smooth. Set half of the sauce aside for serving. Brush ribs with some of the remaining sauce. Grill 1 to 2 hours more or until tender, brushing occasionally with sauce.
See details


MANGO PEACH BOURBON BBQ SAUCE | I HEART RECIPES
Web Jul 12, 2022 A sweet and slightly spicy homemade mango peach bourbon BBQ sauce recipe, perfect for grilling season! Hey friends, it's BBQ season! Here in the Pacific …
From iheartrecipes.com
See details


PEACHY BABY BACK RIBS - HOWTOBBBQRIGHT
Web Jul 2, 2021 For the wrap add 1/4 cup light brown sugar, 1/4 cup Kosmo’s peach/jalapeño rib glaze and 1/2 stick of butter cut into pats. Place the ribs meat side down back on the …
From howtobbqright.com
See details


HABANERO PEACH SMOKED RIBS - OVER THE FIRE COOKING
Web Aug 5, 2022 Add all the ingredients for the Habanero Peach BBQ Sauce to the skillet and let simmer until thickened (about 10 minutes) making sure to stir frequently. Once done, …
From overthefirecooking.com
See details


MANGO GLAZED BABY BACK RIBS - MAGIC SKILLET
Web Remove glaze from the heat. Brush baked ribs with mango glaze. Return ribs to the oven and bake on the broil setting for 3 to 5 minutes, or until glaze begins to caramelize. Step …
From magicskillet.com
See details


SWEET & STICKY RIBS WITH PEACH SALSA - OUT WEST: FOOD & LIFESTYLE
Web May 24, 2021 Cook Time 3 hours Ingredients Ribs: 2 racks baby back ribs membrane removed 6 oz. Dijon mustard
From outwestlifestyle.com
See details


PEACH MANGO HABANERO RIBS - YOUTUBE
Web Ribs Glazed with Texas Pepper Jelly Sauce from Grills of Mississippi
From youtube.com
See details


PORK RIBS WITH PALEO PEACH BBQ SAUCE - MEATIFIED
Web I used a mixture of black pepper, garlic, sage, mustard and ancho chile. Close the lid and set that sucker for 6 hours on low. Leave alone while you make the sauce (in advance and …
From meatified.com
See details


PIN ON JUST A PINCH RECIPE CLUB RECIPES - PINTEREST
Web Dec 8, 2014 - 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...
From pinterest.com
See details


SWEET MANGO PEACH RIBS | SWEET MANGO PEACH RIBS | BY …
Web 57K views, 2.3K likes, 392 loves, 121 comments, 345 shares, Facebook Watch Videos from Grillnation: Sweet Mango Peach Ribs
From facebook.com
See details


Related Search