Peachy Spareribs Recipe
Peachy Spareribs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
To assure a memorable meal for your family reunion, add these not-so-ordinary ribs to the menu. "The peach barbecue sauce makes all the difference—it flavors the meat in a delightful way no one expects," details Christine Davis of Concord, California.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 8 pounds pork spareribs
  • 4 whole cloves
  • 2 medium onions
  • 2 bay leaves
  • PEACH BARBECUE SAUCE:
  • 2 cups chopped peeled fresh or frozen peaches, thawed
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 cup light corn syrup
  • 1/2 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 1 tablespoon ground mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper

Directions

Cut ribs into serving-size pieces; place in a large kettle and cover with water. Insert cloves into onions; add to water with bay leaves. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until ribs are tender.
Meanwhile, combine sauce ingredients in a saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool. Process in a blender until smooth.
Drain ribs. Grill over medium-hot heat for 15-20 minutes or until browned, turning once. Brush generously with sauce. Grill 10-15 minutes longer. Heat any remaining sauce to serve with ribs if desired. Yield: 8-10 servings.
Originally published as Peachy Spareribs in Country Woman July/August 1996, p29

  • 8 pounds pork spareribs
  • 4 whole cloves
  • 2 medium onions
  • 2 bay leaves
  • PEACH BARBECUE SAUCE:
  • 2 cups chopped peeled fresh or frozen peaches, thawed
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/2 cup light corn syrup
  • 1/2 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 1 tablespoon ground mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  1. Cut ribs into serving-size pieces; place in a large kettle and cover with water. Insert cloves into onions; add to water with bay leaves. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until ribs are tender.
  2. Meanwhile, combine sauce ingredients in a saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool. Process in a blender until smooth.
  3. Drain ribs. Grill over medium-hot heat for 15-20 minutes or until browned, turning once. Brush generously with sauce. Grill 10-15 minutes longer. Heat any remaining sauce to serve with ribs if desired. Yield: 8-10 servings.
Originally published as Peachy Spareribs in Country Woman July/August 1996, p29

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