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 :
PAT'S RIBS WITH PEACH BBQ SAUCE
"These ribs are perfect for a throw-down-and-wow-your-guests summer barbecue," say the Neelys. "They are sweet and smoky with just a hint of spice. The pureed peaches provide the sweetness and the hickory gives us that smoke. Our secret ingredient is the smoked paprika, which gives the ribs another layer of flavor and smoky sweetness."
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 12h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Ribs:
- For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.
- For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
- Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.
- Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.
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.
SIMPLE SPARE RIBS
This simple recipe will have everyone looking for seconds at the dinner table!! Great way to feed a party too as you can double it as many times as you need to!
Provided by JENN_BEAN
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
- Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 5 g, Cholesterol 102.2 mg, Fat 17.6 g, Fiber 0.4 g, Protein 27.5 g, SaturatedFat 6.3 g, Sodium 404.2 mg, Sugar 2.6 g
PERFECT PEACHY PORK SPARERIBS
This is a recipe I got out of a magazine. I love peaches, and I love spareribs, when I saw this recipe I knew it would be wonderful...And they were!
Provided by NMK1013
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1488.7, Fat 107.8, SaturatedFat 40.6, Cholesterol 353.8, Sodium 3995.8, Carbohydrate 45.3, Fiber 2.7, Sugar 22.4, Protein 81.3
PEACHY SPARERIBS
Make and share this Peachy Spareribs recipe from Food.com.
Provided by NormCooks
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 706.8, Fat 46.1, SaturatedFat 16.9, Cholesterol 182.8, Sodium 142.8, Carbohydrate 26.6, Fiber 2.1, Sugar 15.7, Protein 45.1
OVEN-ROASTED SPARERIBS WITH PEACH GLAZE
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
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.
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