Peachy Pork Ribs Recipes

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.

PEACH PEPPADEW PORK POPS

Steps:

• Add about three-quarters of the peach pop to a small saucepot along with the peach preserves, vinegar, soy, ginger and garlic. Simmer until everything dissolves and it thickens slightly, 5 to 10 minutes. (If the sauce gets too thick, thin it out with a little more peach pop.) Add the chopped peppers and let cool. Reserve half the sauce for glazing and dunking. Add the ribs to a large resealable bag. Add the other half of the peach sauce and marinate the ribs, refrigerated, at least 3 hours or up to overnight.
• Heat a smoker or grill with a smoker box with a 2-stage fire (one side hot, one side low) to 275 degrees F.
• Place the ribs directly on the cooler side of the grill and add wood chips to the smoker or smoker box. Cook for 1 hour. Baste the ribs with the peach sauce. Continue to cook, basting once an hour, until very tender, another 2 hours. If you prefer your ribs extra crispy, increase the heat to medium-high and baste with more peach sauce, then continue to grill until the ribs are caramelized and charred, 4 to 5 minutes.

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.

GRILLED PEACHY MUSTARD RIBS OR PORK CHOPS

Steps:

• Mix together all sauce ingredients.
• Marinate meat in sauce for 30 minutes to an hour.
• Prepare grill for indirect grilling.
• When grill is hot, place meat on grill and cook until desired doneness.

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.