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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

4 ServingsPrep: 20 min. Cook: 2 hours 10 min.

Ingredients

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

Directions

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. Moisten a paper towel

2 of 2

Peachy Pork Ribs (continued)

Directions (continued)

with cooking oil; using long-handled tongs, lightly coat the grill
rack. Grill, covered, over medium heat for 8-10 minutes or until
browned, turning occasionally and brushing with sauce. Yield: 4
servings.

Nutrition Facts: 1 serving equals 884 calories, 67 g fat (26 g saturated fat), 260 mg cholesterol, 553 mg sodium, 16 g carbohydrate, 1 g fiber, 52 g protein.