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.
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.
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.
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.
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.
JUST PEACHY CHICKEN SALAD
Fresh and fruity, this creamy, peach dotted chicken salad marries sweet and savory to a palette-pleasing effect.
Provided by sal
Categories Salad Fruit Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.
Nutrition Facts : Calories 535.2 calories, Carbohydrate 6.9 g, Cholesterol 104.9 mg, Fat 45.7 g, Fiber 0.1 g, Protein 23.7 g, SaturatedFat 10.7 g, Sodium 279.1 mg, Sugar 5.7 g
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