Peachy Spareribs Recipes

PEACHY SPARERIBS

Steps:

• Cut ribs into serving-size pieces; place in a large kettle and cover with water. Insert cloves into onions; add to water with bay leaves. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until ribs are tender. , Meanwhile, combine sauce ingredients in a saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool. Process in a blender until smooth. , Drain ribs. Grill over medium-hot heat for 15-20 minutes or until browned, turning once. Brush generously with sauce. Grill 10-15 minutes longer. Heat any remaining sauce to serve with ribs if desired.

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.

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.

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.

PERFECT PEACHY PORK SPARERIBS

Steps:

• For rub: in a bowl stir together brown sugar, salt, mustard, five-spice powder, pepper and garlic powder. Rub over ribs. Place on a tray; cover and refrigerate overnight.
• Grill refrigerated ribs, bone side down, on grill rack. Cover and grill 1 1/2-1 3/4 hrs, brushing with sauce the last 15 minutes of grilling( see step 3).
• Meanwhile, in a large saucepan stir together the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, about 50 minutes or until thickened, stirring occasionally (should have about 3 cups).
• Brush 2/3 of the sauce over both sides of the ribs during the last 15 minutes of grilling. Pass the remaining sauce with ribs.

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.

GINGER PEACHY BAKED SPARERIBS

Steps:

• Heat oven to 250°F.
• RIBS:.
• Make sure that you remove all excess fat from the ribs.
• Lay the ribs in a single layer in a baking pan and sprinkle with the seasoned salt.
• Bake for 2 hours or until ribs are well cooked and the meat is tender.
• Brush the honey over all the ribs and continue cooking for 5-10 minutes until the surface looks smooth and slightly glazed.
• GINGER PEACHY SAUCE:.
• Put peaches in a medium to large saucepan.
• Beat the peaches for 5 minutes at high speed with a hand held electric mixer.
• The peaches should be fairly smooth.
• Put ginger in a small bowl.
• Add vinegar a couple of teaspoons at a time, stirring constantly, until mixture is smooth.
• Add ginger mixture to peaches.
• Stir in brown sugar, ketchup, soy sauce, garlic powder and salt.
• Cook over medium heat, just until the mixture simmers.
• Stir mixture occasionally.
• Remove from heat and pour into a sauce or gravy boat and serve with ribs.

PEACHY SPARERIBS

Steps:

• Slice peaches, remove pits, puree in food processor with Brown Sugar. Slice ribs into single pieces, 1 rib per slice.
• Place ribs in a plastic storage bag, pour sauce and pepper in the bag, gently squish contents so they mix well, seal the bag, and marinate in fridge overnight or for at least 2 hours.
• Bake ribs on a drip rack in a roasting pan 350 about 40 to 50 minutes. Pour remaining sauce over the ribs when you begin cooking. Pork is cooked when it reaches internal temperature of 160°F.
• To protect your pan, spray with cooking spray and cover the interior with tin foil prior to inserting drip rack and ribs.
• Nutrition Analysis is based on 2 ribs per person.