BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE
Provided by Giada De Laurentiis
Time 4h20m
Yield 2 to 4 servings
Number Of Ingredients 13
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
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
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
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
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
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
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
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
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
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
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
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
"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
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
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
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
"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
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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