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Peachy Spareribs

 Peachy Spareribs
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.
8-10 ServingsPrep: 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,

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Peachy Spareribs (continued)

Directions (continued)

  • 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.