Peach Glazed Ribs Recipes

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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.

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.

PEACH GLAZED RIBS



Peach Glazed Ribs image

We found these ribs absolutely delicious, slightly fruity and extra moist they are less acidic than the usual BBQ sauce ribs. I find boiling the ribs before grilling them, makes them a lot less greasy. It's important to boil them long enough in order to make them super tender.

Provided by Chouny

Categories     Pork

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 20

5 lbs pork back ribs
water (enough to cover the ribs)
1 cup brown sugar
1 celery rib
1 onion
1 teaspoon thyme
1 bay leaf
1 tablespoon dried mustard
1 teaspoon chili flakes
1 cup canned peaches (with juice)
2 cups brown sugar
2 tablespoons apple cider vinegar
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon chili flakes
1/2 teaspoon pepper
4 drops liquid smoke

Steps:

  • Place ribs in a large pot, add water just enough to cover them up.
  • Add chopped onions, celery ribs and remaining ingredients to boil the ribs.
  • Bring to a boil, simmer for up to 2 hours, or until ribs are tender.
  • Discard cooking liquid, let the ribs cool down.
  • For the glaze: Blend peaches and juice with a hand blender until creamy.
  • Add all other remaining ingredients of glaze and mix well.
  • Start BBQ; bring heat up to 350°F.
  • Pour a good quantity of glaze to cover ribs all over.
  • Place ribs on the BBQ and close cover.
  • Keep adding glaze, and turning ribs until heated through (approx. 15 - 20 minutes).

BOURBON PEACH-GLAZED BABY BACK RIBS



Bourbon Peach-Glazed Baby Back Ribs image

No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.

Provided by Food Network Kitchen

Time 14h

Yield 4 to 6 servings

Number Of Ingredients 10

1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
2 tablespoons packed light brown sugar
2 racks baby back ribs (about 1 pound each)
3 tablespoons apple cider vinegar
3 tablespoons bourbon
1/2 cup peach preserves

Steps:

  • Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
  • Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
  • Preheat the oven to 300 degrees F.
  • In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
  • Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
  • Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
  • Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
  • Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

PEACH-GLAZED BABY BACK RIBS



Peach-Glazed Baby Back Ribs image

This is a nice alternative to your typical barbecue sauce-slathered ribs. Sometimes you just want something different!

Provided by JackieOhNo

Categories     Pork

Time 2h10m

Yield 5-6 serving(s)

Number Of Ingredients 7

1 (10 ounce) jar peach preserves
2 tablespoons lemon juice
1 teaspoon dijon-style mustard
1/2 teaspoon ground cardamom or 1/2 teaspoon ground cinnamon
4 -5 lbs pork back ribs or 4 -5 lbs spareribs
salt and pepper, to taste
fresh peach slices (optional)

Steps:

  • For glaze, in a small saucepan cook and stir preserves, lemon juice, mustard, and cardamom over low heat until preserves melt. Set aside.
  • In a covered grill arrange preheated coals around a drip pan; test for medium heat above pan.
  • Sprinkle ribs with salt or onion salt and pepper . Place ribs on rib rack, if desired. Place ribs, meaty side up, on grill rack over drip pan, but not over the coals. Lower grill hood.
  • Grill ribs for 60 minutes, brushing with glaze after the first 30 minutes. Uncover; grill for 15 to 30 minutes more or till ribs are tender, brushing occasionally with glaze. Serve with peach slices and any additional glaze.

Nutrition Facts : Calories 1184.3, Fat 85.6, SaturatedFat 31.7, Cholesterol 293.9, Sodium 290.5, Carbohydrate 40, Fiber 0.7, Sugar 27.9, Protein 58.8

OVEN-ROASTED SPARERIBS WITH PEACH GLAZE



Oven-Roasted Spareribs with Peach Glaze image

Provided by Ila Walrath

Categories     Fruit     Mustard     Roast     Super Bowl     Lemon     Peach     Pork Rib     Family Reunion     Jam or Jelly     Bon Appétit     Ohio

Yield Makes 4 servings

Number Of Ingredients 8

1 cup peach preserves
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
2 teaspoons chili powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 3-pound rack of pork spareribs

Steps:

  • Preheat oven to 350°F. For sauce, whisk first 7 ingredients in heavy small saucepan to blend. Place spareribs, bottom side up, on large baking sheet. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Turn ribs over. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Bake ribs 45 minutes.
  • Bring remaining sauce in pan to boil. Brush 2 tablespoons sauce over ribs. Bake ribs until sauce forms sticky glaze, about 8 minutes. Cut rack into individual ribs; serve with sauce.

PEACH-GLAZED RIBS



Peach-Glazed Ribs image

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

Provided by Allrecipes Member

Time 1h30m

Yield 6

Number Of Ingredients 9

3 pounds pork baby back ribs, cut into serving size pieces
1 (15 ounce) can peach halves, drained
⅓ cup soy sauce
¼ cup vegetable oil
¼ cup honey
2 tablespoons brown sugar
1 teaspoon sesame seeds, toasted
1 clove garlic, peeled
¼ 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 or food processor, combine the remaining ingredients; cover and process until smooth. Baste ribs with some of the sauce. Grill 15-20 minutes longer or until meat is tender and juices run clear, basting occasionally with remaining sauce.

Nutrition Facts : Calories 690.7 calories, Carbohydrate 25.6 g, Cholesterol 170.1 mg, Fat 46.4 g, Fiber 1.1 g, Protein 44.8 g, SaturatedFat 15.1 g, Sodium 1003.8 mg, Sugar 23.4 g

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

Peach jam, chili sauce and chipotle hot sauce make a sweet and spicy glaze for these tender, slowly grilled spareribs.

Provided by Smithfield(R)

Categories     Smithfield®

Time 3h35m

Yield 4

Number Of Ingredients 11

2 racks Smithfield® Extra Tender Pork Spareribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
1 cup peach jam
¼ cup chili sauce
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
½ teaspoon chipotle hot sauce
¼ teaspoon onion powder
¼ teaspoon garlic powder

Steps:

  • Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Meanwhile, make the glaze. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes, stirring frequently.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with peach glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.

Nutrition Facts : Calories 2801.5 calories, Carbohydrate 60.8 g, Cholesterol 736.1 mg, Fat 214.6 g, Fiber 0.3 g, Protein 147.2 g, SaturatedFat 79.3 g, Sodium 966.1 mg, Sugar 53.4 g

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