Barbecued Ribs With Peach Ginger Sauce Recipe
Ingredients
| 41b pork back ribs 2 kg | ||
| Peaches | 3 Cup (16 tbs), frozen | |
| 1/4 cup each packed brown sugar, cider vinegar a teriyaki sauce 50 ml | ||
| 3 cloves garlic, minced 3 | ||
| Ginger root | 2 Tablespoon, minced | |
| Dijon Mustard | 1 Tablespoon | |
| Tabasco sauce | 1/2 Teaspoon | |
Directions
Using a large piece of foil, line the base and sides of a big sized roasting pan. See to it that the foil is 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.
Chef
