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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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These meaty ribs are great picnic fare. First bake them to make them tender, then simply finish them off on the grill with a fruity basting sauce.Tom Arnold, Milwaukee, Wisconsin Ingredients:
2 racks pork baby back ribs (4 pounds), cut into serving-size pieces |
1/2 cup water |
3 medium ripe peaches, peeled and cubed |
2 tablespoons chopped onion |
2 tablespoons butter |
1 garlic clove, minced |
3 tablespoons lemon juice |
2 tablespoons orange juice concentrate |
1 tablespoon brown sugar |
2 teaspoons soy sauce |
1/2 teaspoon ground mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place ribs in a shallow roasting pan; add water. Cover and bake at 325° for 2 hours.
2. Meanwhile, for sauce, place peaches in a blender; cover and process until blended. In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through.
3. Drain ribs. Spoon some of the sauce over ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and brushing with sauce. Yield: 4 servings.
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