Roasted Peach and Whiskey Glazed Country Style Pork Ribs Recipe
It’s hard to believe that another season’s ended. The days are growing shorter, the weather is shifting and our fabulous summer produce is disappearing from the shelves. Fortunately one of my favorites is still making an appearance, peaches.
Ingredients
| 4 pounds country style pork ribs | ||
| Peaches | 2 Large, cut into wedges | |
| Butter | 2 Tablespoon | |
| Garlic | 1 Tablespoon, minced | |
| Brown sugar | 2 Tablespoon | |
| 2 ounces of good whiskey | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 425°F. Place peaches in a lightly greased 9×13 pan. Place in oven and roast for 360 minutes, turning ½ way through. When done roasting, remove peaches and set aside to cool.
Reduce oven heat to 300°F. Liberally salt and pepper the ribs. Place in a 9×13 pan (save a dish and use the same one that was used for the peaches, let the peaches cool in the food processor bowl). Roast for 2 hours or more if needed. The ribs should be fork tender but falling off the bone tender.
While the ribs are cooking, prepare the glaze. In a food processor or blender puree the roasted peaches. In a small saucepan, melt butter over medium low heat, add garlic and cook for 3-5 minutes. Add peach puree, brown sugar and a pinch of salt. Simmer until the brown sugar dissolves, stirring occasionally. Turn the heat up to medium and cook the puree until reduced by 1/3 or till your desired consistency. Remove from heat and whisk in the whiskey.
When the ribs are done, grill them over hot coals or medium high heat on a gas grill. Glaze the ribs with the peach puree, turning and glazing frequently for about 5 minutes or until you start to see nice charcoal spots on the ribs.
Serve hot with extra Peach and Whiskey glaze for dipping.
The recipe is excerpted from the delicious offerings at Pig of the Month.
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Reduce oven heat to 300°F. Liberally salt and pepper the ribs. Place in a 9×13 pan (save a dish and use the same one that was used for the peaches, let the peaches cool in the food processor bowl). Roast for 2 hours or more if needed. The ribs should be fork tender but falling off the bone tender.
While the ribs are cooking, prepare the glaze. In a food processor or blender puree the roasted peaches. In a small saucepan, melt butter over medium low heat, add garlic and cook for 3-5 minutes. Add peach puree, brown sugar and a pinch of salt. Simmer until the brown sugar dissolves, stirring occasionally. Turn the heat up to medium and cook the puree until reduced by 1/3 or till your desired consistency. Remove from heat and whisk in the whiskey.
When the ribs are done, grill them over hot coals or medium high heat on a gas grill. Glaze the ribs with the peach puree, turning and glazing frequently for about 5 minutes or until you start to see nice charcoal spots on the ribs.
Serve hot with extra Peach and Whiskey glaze for dipping.
The recipe is excerpted from the delicious offerings at Pig of the Month.
Connect with us on Facebook to receive to special deals too!
Chef
