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.
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.
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.
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
PEACH-GLAZED RIBS
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
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.
PEACH-GLAZED BABY BACK RIBS
This is a nice alternative to your typical barbecue sauce-slathered ribs. Sometimes you just want something different!
Provided by JackieOhNo
Categories Pork
Time 2h10m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- For glaze, in a small saucepan cook and stir preserves, lemon juice, mustard, and cardamom over low heat until preserves melt. Set aside.
- In a covered grill arrange preheated coals around a drip pan; test for medium heat above pan.
- Sprinkle ribs with salt or onion salt and pepper . Place ribs on rib rack, if desired. Place ribs, meaty side up, on grill rack over drip pan, but not over the coals. Lower grill hood.
- Grill ribs for 60 minutes, brushing with glaze after the first 30 minutes. Uncover; grill for 15 to 30 minutes more or till ribs are tender, brushing occasionally with glaze. Serve with peach slices and any additional glaze.
Nutrition Facts : Calories 1184.3, Fat 85.6, SaturatedFat 31.7, Cholesterol 293.9, Sodium 290.5, Carbohydrate 40, Fiber 0.7, Sugar 27.9, Protein 58.8
GRILLED PEACHY MUSTARD RIBS OR PORK CHOPS
Make and share this Grilled Peachy Mustard Ribs or Pork Chops recipe from Food.com.
Provided by Charmie777
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all sauce ingredients.
- Marinate meat in sauce for 30 minutes to an hour.
- Prepare grill for indirect grilling.
- When grill is hot, place meat on grill and cook until desired doneness.
Nutrition Facts : Calories 117.7, Fat 8.1, SaturatedFat 1.3, Sodium 123.2, Carbohydrate 11.5, Fiber 0.3, Sugar 7.4, Protein 0.3
RI PEACH PORK RIBS
Homemade recipe - Ribs so tender and sweet - substitute boneless ribs for a pulled pork style dinner.
Provided by M.E6902
Categories Pork
Time 7h15m
Yield 1 wrack, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Mix BROWN SUGAR & MINCED GARLIC - mix until jelly like.
- Rub BROWN SUGAR & MINCED GARLIC jelly all over the ribs.
- Put the ribs in the bottom of the crocker.
- Add the rest of the ingredients - EXCEPT FOR BBQ SAUCE!
- Cook in crocker on low for 5-6 hours.
- Drain crocker of it's contents
- Put ribs back in crocker.
- Poor BBQ sauce in crocker.
- Continue cooking for 1 hour
- Serve & enjoy!
Nutrition Facts : Calories 959.2, Fat 8.1, SaturatedFat 1.2, Sodium 3956.5, Carbohydrate 219.1, Fiber 6.1, Sugar 169.8, Protein 8.7
PEACHY PORK PICANTE
Taco seasoning and salsa team up with peach preserves to give chunks of pork a sweet and spicy persuasion. The dish tastes much more demanding than it's 18 minutes of cooking time and being a busy Mom that's what I like. You will not be disappointed with this recipe!
Provided by Kitty 2
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place pork in a large zip top bag; add taco seasoning. Seal bag and shake to coat pork.
- Heat oil in a large skillet over medium-high heat. Add pork; cook stirring constantly until browned on all sides. Stir in preserves and salsa; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Serve over rice. Garnish if desired.
Nutrition Facts : Calories 345.9, Fat 20.5, SaturatedFat 6.5, Cholesterol 76, Sodium 409, Carbohydrate 17.3, Fiber 1.1, Sugar 11.4, Protein 22.4
JUST PEACHY PORK RIBS
These ribs are the bomb.I had some fresh peaches left over and thought why not top with my original rib recipe.Simple easy to prepare and oh so good.
Provided by Becky Hudgins
Categories Ribs
Time 3h30m
Number Of Ingredients 7
Steps:
- 1. Rinse ribs in cold water and pat with paper towel removing some of the water.
- 2. add salt,black pepper,garlic in that order.pat down with hands (DO NOT RUB IN).
- 3. add your dry rub generously and pat down with hands(DO NOT RUB IN)
- 4. wash,peel and slice peaches.arrange on top of ribs.
- 5. add your brown sugar and pat down with hands(DO NOT RUB IN)
- 6. wrap in foil
- 7. cook for 30 minutes on 350 degrees then lower to 300 degrees for 2 hours and 30 minutes
PEACH-CHIPOTLE BABY BACK RIBS
My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. -Rebecca Suaso, Weaverville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings (2 cups sauce).
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a small bowl, combine brown sugar, salt, pepper and cayenne. If necessary, remove the thin membrane from back ribs; discard membrane. Rub brown sugar mixture over ribs. Transfer to large roasting pans. Add 1 in. hot water. Bake, covered, until ribs are tender, 2-1/2 to 3 hours., Meanwhile, place peaches in a blender; cover and process until smooth. In a large saucepan, heat oil over medium heat. Add onions; cook and stir until tender, 12-15 minutes. Add brown sugar, chipotle peppers, adobo sauce, vinegar, mustard and peach puree; bring to a boil. Reduce the heat; simmer, uncovered, until slightly thickened, 25-30 minutes., Drain ribs. Grill ribs, pork side down, covered, on an oiled rack over medium heat until browned, 5-7 minutes. Turn ribs; brush with 2 cups sauce. Cook 5-7 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 788 calories, Fat 48g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1759mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 3g fiber), Protein 47g protein.
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