Ri Peach Pork Ribs Recipes

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PAT'S RIBS WITH PEACH BBQ SAUCE



Pat's Ribs with Peach BBQ Sauce image

"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

2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon ancho chile powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 (3-pound) slabs pork spare ribs
2 cups Gina's Peach BBQ Sauce, recipe follows
1 tablespoon butter
2 cloves garlic, minced
1 small shallot, diced
Kosher salt and freshly cracked black pepper
1 tablespoon reserved peach dry rub
2 cups ketchup
2 cups peach nectar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 lemon, juiced

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.

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.

PEACHY PORK RIBS



Peachy Pork Ribs image

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

2 racks pork baby back ribs (4 pounds), cut into serving-size pieces
1/2 cup water
3 medium ripe peaches, peeled and cubed
2 tablespoons chopped onion
2 tablespoons butter
1 garlic clove, minced
3 tablespoons lemon juice
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
2 teaspoons soy sauce
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper

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.

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.

TASTY PORK RIBS



Tasty Pork Ribs image

I like to serve these tender, country-style ribs over rice. The tantalizing aroma and zippy Cajun barbecue sauce are sure to make this dish a favorite at your house.-Michelle Rominger, Albia, Iowa

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 13

4 pounds bone-in country-style pork ribs
1 cup ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon molasses
1 garlic clove, minced
2 tablespoons dried minced onion
1 teaspoon Cajun seasoning
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low until meat is tender, 6-7 hours.

Nutrition Facts : Calories 371 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1076mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 27g protein.

SLOW-COOKED PEACHY SPARERIBS



Slow-Cooked Peachy Spareribs image

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

4 pounds pork spareribs
1 can (15-1/4 ounces) sliced peaches, undrained
1/2 cup packed brown sugar
1/4 cup ketchup
1/4 cup white vinegar
2 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice

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.

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