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

Peachy Pork Ribs Recipe

Read Reviews
5 1 2
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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 each: 884 calories, 67g fat (26g saturated fat), 260mg cholesterol, 553mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 52g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forPeachy Pork Ribs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
thomsmom User ID: 2041371 103639
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."

Loading Image