Ribs with a peach barbecue sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Pork Or Lamb Spareribs; meaty |
| 1 | tablespoon | Peanut Oil |
| 1½ | tablespoon | Minced Garlic |
| 2 | teaspoons | Minced Fresh Ginger |
| ¼ | cup | Mirin Or Medium Dry Sherry |
| 1½ | cup | Pureed Peach Pulp (4 Large Peaches) |
| 2 | tablespoons | Tomato Paste |
| 1 | tablespoon | Light Brown Sugar (Packed),; or more to taste |
| 1½ | tablespoon | Fresh Lime Juice |
| 2 | teaspoons | Red Wine Vinegar |
| 1 | tablespoon | Worcestershire Sauce |
| 1 | tablespoon | Dijon Mustard |
| 1 | teaspoon | Chinese Chile Paste With Garlic |
| Salt And Freshly Ground Black Pepper; to taste | ||
Directions
FOR THE SAUCE
Cut the ribs into individual portions and set aside in a large bowl. Make the barbecue sauce: heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the mirin and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring. Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight. Preheat the oven to 400 degrees.
Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1¼ hours. Serve at once.
Yield: 4-6 servings
Recipe By : COOKING RIGHT SHOW #CR9749 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST) From: Bill Spalding <billspa@...>