- Recipes Home
- Interest Groups
Barbecued Ribs With Peach Ginger Sauce Recipe
|Pork back ribs||4 Pound (About 2 Kilogram)|
|Peeled sliced peaches||750 Milliliter (Use Fresh Or Frozen, About 3 Cup)|
|Packed brown sugar||50 Milliliter (About 1/4 Cup)|
|Cider vinegar||50 Milliliter (About 1/4 Cup)|
|Teriyaki sauce||50 Milliliter (About 1/4 Cup)|
|Garlic||3 Clove (15 gm), minced|
|Fresh ginger root||25 Milliliter (2 Tablespoons)|
|Dijon mustard||15 Milliliter (About 1 Tablespoon)|
|Tabasco sauce||1⁄2 Teaspoon (About 2 Milliliter)|
Serving size: Complete recipe
Calories 3957 Calories from Fat 1952
% Daily Value*
Total Fat 216 g333%
Saturated Fat 76.1 g380.4%
Trans Fat 2.1 g
Cholesterol 1342.5 mg
Sodium 1244.4 mg51.8%
Total Carbohydrates 128 g42.6%
Dietary Fiber 11.3 g45.2%
Sugars 93.9 g
Protein 359 g717%
Vitamin A 53.4% Vitamin C 1399%
Calcium 47.6% Iron 90.6%
*Based on a 2000 Calorie diet
Cut ribs into serving size pieces; place ribs in pan.
In medium saucepan, crush peaches with potato masher.
Add sugar, vinegar, teriyaki sauce, garlic, gingerroot, mustard and Tabasco sauce.
Bring to boil over high heat, stirring constantly.
Reduce heat to medium; cook, stirring constantly, 5 minutes or until thickened.
Pour mixture over ribs.
Wrap foil over ribs, sealing edges.
Bake in 350F (180C) oven 50 minutes or until ribs are tender.
Pour peach mixture into medium bowl.
Place ribs on oiled barbecue grill; grill over medium high heat 20 minutes, turning often and basting with peach mixture, until ribs are golden brown and glazed.