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Peachy Pork Ribs Recipe
Peachy Pork Ribs Recipe photo by Taste of Home

Peachy Pork Ribs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 2 hours 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours 10 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. Place ribs in a shallow roasting pan; add water. Cover and bake at 325° for 2 hours.
  2. 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.
  3. Drain ribs. Spoon some of the sauce over ribs. Moisten a paper towel 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.
Originally published as Peachy Pork Ribs in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p229

Nutritional 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.

Reviews for Peachy Pork Ribs

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   (2)
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MY REVIEW
Reviewed Aug. 31, 2013

I have not made this yet - but will this weekend; however, I will use Kern's peach or apricot nectar as peaches are past their season here, Will post how it goes. Based on mt experience reading recipes it will be five star so that is how I am rating i.

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