Peachy BBQ Ribs

Wednesday 5 October 2016

 photo DSCN9221_zpssimpnyih.jpg

Ribs are something which we only have in this house once in a blue moon, in fact red meat is something we only eat once in a blue moon.  We mostly eat chicken, fish or eggs on a more regular basis.  When I do splurge on something like this I want it to feel and taste worth the splurge.  Hence . . .  finger-licking tasty-good, DELICIOUS . . . Peachy BBQ Ribs!

 photo DSCN9220_zpseqhv05ul.jpg

And I don't mean peachy as in these are "peachy keen" good.  I mean peachy as in, these have a delicious Peach BBQ Sauce!

 photo DSCN9225_zpslfdjzz9k.jpg

Pork, it's a rich red meat and it goes wonderfully with fruity flavours. Think pork chops and apple sauce, that delectable favourite of many.

 photo DSCN9230_zpsreelaxkq.jpg

Properly cooked ribs are like manna from heaven . . .  rich . . .  tender . . .  succulent.  And these are that.  Cook them in a rich and fruity BBQ sauce and you go from manna to pure and utter B L I S S!

 photo DSCN9229_zpspfyb6duj.jpg

These are so good they taste almost naughty . . .

 photo DSCN9228_zpsyuhhd8lx.jpg

A tin of sliced peaches in fruit juice goes into the sauce, blitzed together with some seasoning, brown sugar, vinegar, soy sauce, garlic and ketchup in a food processor until smooth.  The ribs are baked at an initial high temperature on their own and then all the fat and liquid is poured away before pouring on this delicious sauce.

 photo DSCN9226_zpsi9qfduk9.jpg

The oven temperature is then reduced and the ribs are cooked long and slow, covered tightly,  until they are tender and succulent.  Uncovered and then cooked for a bit longer to thicken up that glaze, they end up just perfect.   You will wish you had baked twice as many!!  I like to serve them with rice and a vegetable.  Mmm. Mmm.  Good.

 photo DSCN9225_zpslfdjzz9k.jpg

*Peachy Oven BBQ's Ribs*
Serves 4
Tender and delicious with a sauce that's just peachy! 

4 pounds of pork spare ribs, cut into single or double ribs
fine sea salt and freshly ground black pepper to taste
1 400g tin of sliced peaches in juice, drained (14 ounce)
85g of tomato ketchup (1/3 cup)
80ml of cider vinegar (1/3 cup)
100g soft light brown sugar (1/2 cup packed)
2 TBS dark soy sauce
2 tsp ground ginger
3 to 5 cloves of garlic, peeled and minced (depends
on how much you love garlic) 

Pre-heat the oven to 230*C/450*F/gas mark 7.  Spray a baking dish that you can lay the ribs out in one layer in with some non-stick cooking spray.  Alternately line with foil.  Lay the ribs out in the dish.  Season well with salt and black pepper.  Place them in the preheated oven to bake for 15 minutes.  

Place the drained peaches, ketchup, vinegar, sugar, soy sauce, ginger and garlic in a blender and blitz until smooth. 

Remove the ribs from the oven and drain off any accumulated liquid.  Turn the oven temperature down to 180*C/350*F/ gas mark 4.  Pour the sauce over the ribs, turning them to coat. Cover tightly and return to the oven and roast for a further 1 1/2 hours, basting them with the sauce every 30 minutes.  Remove the foil and discard at the end of that time. Turn the temperature up to 190*C/375*F/gas mark 5. and Roast for a further 15 minutes until nicely brownd and sticky sweet.  Serve with any accumulated sauce spooned over top.

 photo DSCN9231_zps5k24bpf9.jpg

If your family doesn't fall in love with these, I'll eat my hat!  Bon Appetit!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!