Just Peachy Grillin Ribs Rsc Recipes

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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 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.

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.

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.

PEACHY SPARERIBS



Peachy Spareribs image

To assure a memorable meal for your family reunion, add these not-so-ordinary ribs to the menu. "The peach barbecue sauce makes all the difference-it flavors the meat in a delightful way no one expects," details Christine Davis of Concord, California.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 17

8 pounds pork spareribs
4 whole cloves
2 medium onions
2 bay leaves
PEACH BARBECUE SAUCE:
2 cups chopped peeled fresh or frozen peaches, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup canola oil
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce
2 teaspoons salt
1-1/2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon pepper

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.

Nutrition Facts :

JUST PEACHY RIBS



Just Peachy Ribs image

These take time because of the long marinating time, but are well worth it. They are to die for if you love ribs! I didn't include the marinating or cook time in the preparation time and only included the actual time boiling & grilling in the cook time, but because of the long marinating time, you'll need to do start these the day before you want to prepare them.

Provided by TXHomemaker

Categories     Pork

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs country-style pork ribs
1 (7 3/4 ounce) jar strained peaches baby food (yes baby food!)
1/3 cup ketchup
1/3 cup vinegar
2 tablespoons soy sauce
1/2 cup firmly packed brown sugar
2 cloves garlic, finely minced
1 teaspoon ground ginger

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.

PEACHY SWEET RIBS



Peachy Sweet Ribs image

Peachy Sweet Ribs are spare ribs trimmed out to be St. Louis style and then smoked before being topped with canned peaches and drizzled with the peach syrup. They were topped with a drizzle of hoisin

Provided by Scott Thomas

Categories     Entree     Ribs

Number Of Ingredients 6

2 slabs Pork spare ribs (Trimmed out to St. Louis style)
1 cup Mayonnaise (divided)
Your favorite BBQ rub (The sweeter the better, divided)
Salt
2 cans Peaches (In syrup)
1 cup Hoisin sauce (divided)

Steps:

  • Trim the spare ribs to be St. Louis style including removing the membrane
  • Slather the bone side of the ribs with half the mayo
  • Season the bone side with salt and BBQ rub
  • Flip over and slather with the mayo and then add the seasoning on the meat side
  • Prepare the pellet grill for 275F (plus or minus 25F)
  • Place the ribs in the smoker and close the lid
  • After about 30-45 minutes, place slices of peaches or pineapple along the top of the ribs
  • Drizzle the fruit syrup over the ribs every 20 minutes
  • Once the ribs hit the desired doneness (whether competition style or fall off the bone) remove them from the heat and slice the ribs
  • Smash the fruit into the ribs and/or drizzle with hoisin

JUST PEACHY BLACK BEANS #RSC



Just Peachy Black Beans #RSC image

"Ready, Set, Cook! Contest Entry" Combination of sweet and sour flavors gives a kick to black beans. Quick and easy for those busy nights.

Provided by rjrjsr

Categories     Black Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (14 ounce) can black beans (Not drained)
1 tablespoon complete seasoning (combination ground cumin, garlic powder, and salt)
1 tablespoon apple cider vinegar
1 large red pepper
1 (15 ounce) can sliced peaches in juice
2 ears fresh corn
salt & pepper
2 minced garlic cloves

Steps:

  • Preheat oven to 425 degrees.
  • Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place on bottom rack of oven and roast @ 425 degrees 30 minutes. While that is roasting, go to next step.
  • Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place peppers on top shelf of oven rack, cooking for about 8 minutes or until soft roasted. Remove corn and red pepper & allow to cool.
  • Open can of beans and put in medium pan on low heat. Add vinegar, complete seasoning and garlic. Once cooled, shuck corn and separate, then add to beans. Dice roasted red peppers and add to beans. Let bean mixture simmer for 20 to 25 minutes stirring occasionally. (Note- if liquid gets low, you can add a bit of the peach juice from the can).
  • Cut peaches into small bites. Remove beans from heat and just before serving mix in peaches.

Nutrition Facts : Calories 196.2, Fat 1.1, SaturatedFat 0.2, Sodium 13.8, Carbohydrate 41, Fiber 9.7, Sugar 14.2, Protein 9

JUST PEACHY HONEY BUNS #RSC



Just Peachy Honey Buns #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Simple and delicious for breakfast or any time your sweet tooth hits you. A fruit cinnamon bun.

Provided by jan1979

Categories     Breads

Time 35m

Yield 1 9, 4-6 serving(s)

Number Of Ingredients 12

1 (6 count) can homestyle refrigerated biscuits (your favorite)
1/3 cup butter, melted
1/3 cup sugar, plus
2 tablespoons ground cinnamon
16 ounces canned peaches
1/2 cup brown sugar
1/4 cup honey
1/2 cup chopped almonds
1/3 cup cream cheese (Room Temp)
1 cup powdered sugar
milk, to thin frosting
Reynolds Wrap Foil

Steps:

  • Line a round 9" cake pan w/Reynolds foil.
  • Sprinkle Brown sugar in pan.
  • Drizzle with honey.
  • Top with chopped almonds.
  • Tear each biscuit into three pieces and roll into small balls.
  • Dip each biscuit ball into melted butter then roll in cinnamon sugar and place randomly over sugar and nut mixture in pan.
  • Drain peaches and cut into small chunks and tuck randomly into the biscuit pieces.
  • Bake in 350 oven 20 minutes, until golden on top.
  • Remove from oven and invert onto serving platter. Rest for 5 minutes then remove foil. Will be hot and a naturally carmel glazed.
  • You can drizzle complementary Cream Cheese Frosting if desired.
  • Stir together Cream Cheese and Powdered sugar and thin w/milk.

Nutrition Facts : Calories 867.7, Fat 37.1, SaturatedFat 15.7, Cholesterol 62.3, Sodium 708.2, Carbohydrate 134, Fiber 5.8, Sugar 109.9, Protein 8.7

JUST PEACHY GRILLIN' RIBS #RSC



Just Peachy Grillin' Ribs #RSC image

"Ready, Set, Cook! Reynolds Wrap Contest Entry" These easy to prepare, rosemary-sage rubbed ribs are grilled to "fall off the bone" tasty with the help of Reynolds Wrap Foil. Paired with a spicy peach barbecue sauce, these ribs are smokin'!

Provided by miamia05

Categories     Pork

Time 1h40m

Yield 3 slabs babyback ribs, 4-6 serving(s)

Number Of Ingredients 12

3 (1 lb) racks of baby-back pork ribs
2 teaspoons kosher salt (to taste)
3 tablespoons chopped rosemary
1 1/2 teaspoons dried rubbed sage
1 teaspoon granulated garlic
Reynolds Wrap Foil
1 cup chopped fresh peach
1 cup barbecue sauce
3 tablespoons spicy brown mustard
1 tablespoon honey
2 tablespoons lemon juice
1/4 cup thinly sliced green onion (on the diagonal)

Steps:

  • Prepare a gas grill for direct grilling over medium heat (about 350 F).
  • On a work surface, remove the membrane from the back of the ribs. In a small bowl, stir together kosher salt, rosemary, sage, and granulated garlic until mixed. Generously season both sides of ribs with spice mixture. Wrap each seasoned pork slab in Reynolds Wrap Foil.
  • Place the foil-wrapped ribs on the grill in a single layer; cover the grill. Grill, turning packets once halfway through cooking, about 1- 1 1/2 hours or until meat is tender and pulls away from the bones.
  • Meanwhile, make the sauce. In a food processor, add the peaches; process until slightly chunky. Transfer peaches to a medium bowl. Add barbecue sauce, mustard, honey, and lemon juice. Stir until well combined.
  • When the ribs are cooked (after about 1 to 1 1/2 hours or until tender), open the packets. Brush both sides of ribs with sauce. Place ribs on grill rack. Grill, turning once and brushing with additional sauce, 3-4 minutes per side. Transfer ribs to a large platter; let rest 5 minutes. Right before serving, sprinkle ribs with green onions. Serve with any remaining sauce.

Nutrition Facts : Calories 903.2, Fat 56.4, SaturatedFat 19.8, Cholesterol 234.7, Sodium 1827.2, Carbohydrate 33.2, Fiber 1.9, Sugar 24.3, Protein 66.1

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Top Asked Questions

How to cook ribs on a charcoal grill?
Place ribs in a large roasting pan. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight. Preheat grill for medium heat.
What is the best way to cook pork ribs?
(I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
How to cook ribs in a crock pot with sauce?
Directions. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
How to make BBQ ribs for game day?
Slow cooker ribs are the easiest way to make delicious BBQ ribs! Just place them in the crock pot, add your BBQ sauce, and let them cook. That’s all there is to it! I love these for game day. In addition to all of the appetizers, you need something more substantial too.

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