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Peachy Pork Ribs

 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.
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.