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.
JUST PEACHY RIBS
These take time because of the long marinating time, but are well worth it. They are to die for if you love ribs! I didn't include the marinating or cook time in the preparation time and only included the actual time boiling & grilling in the cook time, but because of the long marinating time, you'll need to do start these the day before you want to prepare them.
Provided by TXHomemaker
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
PORK WITH PEACHES
This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
Provided by Jamie Oliver
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C/gas 7).
- Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
- Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
- Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
- When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
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.
JAMIE OLIVER'S PORK WITH PEACHES
This is adapted from one of Jamie's cookbooks. The recipe calls for a rib loin, but I always use a regular pork loin. I have also used plums or apples in place of the peaches & it's still yummy. Something about Autumn makes me want to pair pork with fruit. This is a really easy recipe to put together, but takes a little time to cook. This is a great recipe for a dinner party or even for a weeknight meal if you prepare the roast, stuff it & tie it to languish in the fridge until you get home.
Provided by Willowbranch
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Score the skin of the pork about about 1/2 an inch apart through the fat nearly to the meat.
- Turn over the roast & slice a pocket into the side of the loin by going about 3" horizontally into the meat. Depending on the size of your loin, you may have to cut more or less into the roast. Be careful not to cut all of the way through the roast because you're just trying to make a pocket.
- Smoosh up your butter & chopped thyme with salt & pepper and smear about half of this mixture inside the pocket you just made.
- Push the peaches into the pocket & pack the rest of the butter mixture on top of the gap.
- Snuggly tie up the roast in 3-4 places with butchers twine to keep the pocket closed.
- Salt & pepper the outside of the roast & place in roasting dish, skin side up, with any peaches that wouldn't fit inside the roast & any other roasting veggies you like. (i.e potatoes, carrots, parsnips, Jerusalem artichokes, etc).
- Cook for 50 minutes to an hour or until the pork is done,depending on your oven.
- Take it out of the oven and transfer roast to a plate to let it rest for about 10 minutes before slicing.
- Optional: To make gravy, I remove the veggies from the roasting pan & place the pan on top of the stove (don't do this if it's a glass dish). De-glaze it with a little white wine or water. I let the liquid reduce a bit, add whatever juice is in the plate from the resting roast then add a little pat of butter to make it glossy. This gravy is kinda gooey & sweet from the peaches.
JUST PEACHY RIBS
This is a delicious twist on barbecued ribs.
Provided by Sherry Day
Categories Ribs
Time 10h15m
Number Of Ingredients 10
Steps:
- 1. Cut the ribs into serving size pieces.
- 2. Place the oil in a medium size pan and cook the ribs over medium-high heat until brown. Remove from pan and drain.
- 3. Place the ribs on the bottom of a crock pot.
- 4. In a medium bowl, combine the remaining ingredients. Pour over ribs.
- 5. Cover and cook on low for 8 - 10 hours.
JUST PEACHY PORK TENDERLOIN
I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.
Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
More about "just peachy pork ribs food"
JUST PEACHY RIBS - UNICOI PRESERVES
From unicoipreserves.com
Servings 6Estimated Reading Time 3 minsCategory Grilled Dishes, Main Dish
JUST PEACHY PORK TENDERLOIN | RECIPE | PORK TENDERLOIN ...
From pinterest.com
JUST PEACHY RIBS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
JUST PEACHY GLAZED PORK CHOPS | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
PEACH AND PORK RIBS RECIPES (19) - SUPERCOOK
From supercook.com
RIBS RECIPES | JUST A PINCH RECIPES
From justapinch.com
PEACHY PORK SPARERIBS | BETTER HOMES & GARDENS
From bhg.com
BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE | GIADZY
From giadzy.com
PEACHY BABY BACK RIBS - GUSTO TV
From gustotv.com
JUST PEACHY RIBS RECIPE - WEBETUTORIAL
From webetutorial.com
PEACHY PORK CHOPS - MR. FOOD
From mrfood.com
JUST PEACHY RIBS | R2BCLUVS2COOK
From r2bcluvs2cook.wordpress.com
PEACHY PORK RIBS RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
JUST PEACHY PORK TENDERLOIN RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
PEACHY PORK CHOPS | JAMIE OLIVER PORK CHOP RECIPES
From jamieoliver.com
PERFECT PEACHY PORK TENDERLOIN | MRFOOD.COM
From mrfood.com
JUST PEACHY PORK LOIN | MARK BRONKALLA
From bronkalla.com
JUST PEACHY PORK RIBS RECIPES
From tfrecipes.com
JUST PEACHY PORK SUBS - NEWMAN'S OWN
From newmansown.com
PORK RIB RECIPES | ALLRECIPES
From allrecipes.com
JUST PEACHY RIBS RECIPE - FOOD.COM | RECIPE | RIB RECIPES ...
From pinterest.com
PEACHY BBQ RIBS - THE ENGLISH KITCHEN
From theenglishkitchen.co
JUST PEACHY PORK TENDERLOIN RECIPE - FOOD NEWS
From foodnewsnews.com
SALT AND PEPPER PORK SPARE RIBS - YOUTUBE
From youtube.com
PEACHY PORK RIBS - #MAKEITGAP RECIPE - GLOBAL ANIMAL ...
From globalanimalpartnership.org
JUST PEACHY RIBS RECIPE - TEXTCOOK
From textcook.com
JUST PEACHY PORK TENDERLOIN RECIPE
From crecipe.com
SUON RAM MAN-VIETNAMESE CARAMELIZED PORK SPARE RIBS - A ...
From apeachyplate.com
JUST PEACHY RIBS RECIPE - FOOD.COM | RECIPE | RIB RECIPES ...
From in.pinterest.com
PEACHY PORK RIBS | PORK RIBS, PORK DISHES, PORK RIB RECIPES
From pinterest.co.uk
JUSTPEACHYRIBS RECIPES
From tfrecipes.com
PEACHY PORK RIBS RECIPE
From crecipe.com
PORK RIB RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GRILL KING'S RIBS ARE JUST PEACHY | STUFF.CO.NZ
From stuff.co.nz
JUST PEACHY RIBS RECIPE - FOOD.COM - PINTEREST.NZ
From pinterest.nz
PEACHY PORK RIBS | THE VIRTUAL WEBER BULLETIN BOARD
From tvwbb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love