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 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.
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.
PORK SPARERIBS
Provided by Food Network
Categories main-dish
Time 5h30m
Yield 2 to 3 servings
Number Of Ingredients 25
Steps:
- Prepare a smoker for cooking between 250 and 275 degrees F. Trim the excess fat from the spareribs and cut out any sharp or cracked bones. Remove or score any silver skin.
- Liberally rub the ribs with Sawdust Rub, shaking off the excess. Place the ribs in the smoker and cook, spritzing with apple juice every 30 minutes, until the fat starts to render from the surface of the ribs, about 3 hours.
- Spritz a piece of heavy-duty foil with some apple juice and drizzle with about 3 tablespoons Original BBQ Sauce. Arrange the ribs on the foil, meaty-side down, and fold the foil on the ribs so that steam can escape but the juices are trapped inside. (If you multiply this recipe to do multiple racks, make sure each rack gets its own foil packet.) Put back in the smoker meaty-side down. Smoke until the meat pulls back from the bones by about 3/8 inch, another 1 to 1 1/2 hours. Let rest for 30 minutes, then slice into ribs.
- Mix together the salt, pepper, brown sugar, paprika, chili powder, granulated garlic, granulated onion and cayenne in a bowl and break up any clumps by hand.
- Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.
PEACHY PORK WITH RICE
Peach preserves sweeten the spicy salsa in this delicious dish that's nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. -Melissa Molaison, Hawkinsville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat., Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.
Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
PORK SPARERIBS
Who knew that five ingredients could be so delicious? These ribs are so tender they literally fall off the bone.-Shari Sieg of Silver Springs, Florida
Provided by Taste of Home
Categories Dinner
Time 6h5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place ribs in a 4- or 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low until pork is tender, 6-8 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 606 calories, Fat 33g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 1114mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 4g fiber), Protein 33g protein.
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