Barbecued Ribs With Peach Ginger Sauce Recipe
Ingredients
41b pork back ribs 2 kg
3 cups peeled and sliced peaches, fresh or frozen 750 ml
1/4 cup each packed brown sugar, cider vinegar a teriyaki sauce 50 ml
3 cloves garlic, minced 3
2 Tb minced fresh gingerroot 25 ml
1 Tb Dijon mustard 15 ml
1/2 tsp Tabasco sauce 2 ml
Directions
Line base and sides of large roasting pan with piece of foil large enough to wrap over and enclose ribs completely.
Cut ribs into serving size pieces; place ribs in pan.
Set aside.
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.
Unwrap ribs.
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.
Cut ribs into serving size pieces; place ribs in pan.
Set aside.
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.
Unwrap ribs.
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.
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