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Barbecued Spareribs Recipe
|For peach barbecue sauce|
|Chopped peeled peaches||2 Cup (32 tbs), thawed (Fresh Or Frozen)|
|Condensed tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Ground mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Garlic powder||1 Teaspoon|
Serving size: Complete recipe
Calories 12334 Calories from Fat 8217
% Daily Value*
Total Fat 915 g1407.3%
Saturated Fat 330.7 g1653.5%
Trans Fat 0 g
Cholesterol 2816 mg
Sodium 8249 mg343.7%
Total Carbohydrates 365 g121.8%
Dietary Fiber 16.1 g64.4%
Sugars 226.1 g
Protein 621 g1242.4%
Vitamin A 69.3% Vitamin C 115.5%
Calcium 156.5% Iron 210.6%
*Based on a 2000 Calorie diet
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.
Process in a blender until smooth.
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.