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Roasted Peach and Whiskey Glazed Country Style Pork Ribs Recipe
|Country style pork ribs||4 Pound|
|Peaches||2 Large, washed, pitted and cut into wedges|
|Minced garlic||1 Tablespoon|
|Brown sugar||2 Tablespoon|
|Whiskey||2 Ounce (good)|
Serving size: Complete recipe
Calories 3168 Calories from Fat 1145
% Daily Value*
Total Fat 128 g196.4%
Saturated Fat 51.8 g259.2%
Trans Fat 0.8 g
Cholesterol 1407 mg
Sodium 1221.5 mg50.9%
Total Carbohydrates 70 g23.2%
Dietary Fiber 5.6 g22.3%
Sugars 59.6 g
Protein 381 g762.2%
Vitamin A 37.8% Vitamin C 46.3%
Calcium 43.6% Iron 97.1%
*Based on a 2000 Calorie diet
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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