Ri Peach Pork Ribs Food

PEACHY PORK RIBS

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.

BARBECUED PORK RIBS

Steps:

• For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
• Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
• Preheat the oven to 375 degrees F.
• Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
• For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
• When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
• Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE

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.

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Steps:

• In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
• Add pork chops to brine and let stand at room temperature for 1 hour.
• Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
• Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
• Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
• Transfer chops to a platter and let stand for 5 minutes before serving.
• Serve chops with peach relish.

SLOW-COOKED PEACHY SPARERIBS

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.

PEACH-GLAZED RIBS

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.

PEACH GLAZED RIBS

Steps:

• Place ribs in a large pot, add water just enough to cover them up.
• Add chopped onions, celery ribs and remaining ingredients to boil the ribs.
• Bring to a boil, simmer for up to 2 hours, or until ribs are tender.
• Discard cooking liquid, let the ribs cool down.
• For the glaze: Blend peaches and juice with a hand blender until creamy.
• Add all other remaining ingredients of glaze and mix well.
• Start BBQ; bring heat up to 350°F.
• Pour a good quantity of glaze to cover ribs all over.
• Place ribs on the BBQ and close cover.
• Keep adding glaze, and turning ribs until heated through (approx. 15 - 20 minutes).

OVEN-ROASTED SPARERIBS WITH PEACH GLAZE

Steps:

• Preheat oven to 350°F. For sauce, whisk first 7 ingredients in heavy small saucepan to blend. Place spareribs, bottom side up, on large baking sheet. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Turn ribs over. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Bake ribs 45 minutes.
• Bring remaining sauce in pan to boil. Brush 2 tablespoons sauce over ribs. Bake ribs until sauce forms sticky glaze, about 8 minutes. Cut rack into individual ribs; serve with sauce.

PEACH-GLAZED BABY BACK RIBS

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.

RI PEACH PORK RIBS

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!