Friday, January 05, 2007
Peachy BBQ Ribs
These yummies are a recipe that my mother used to make when I was a kid.
For a long time, I never knew any kind of BBQ but this kind of slow, moist, torture it in the oven, kind. I really like the combination of the pork with the peaches and the little hint of cloves gives it a little zip.
I cooked up this batch last night after we had gotten some really good lean boneless ribs during our Costco run.
The original recipe was designed to feed 4, so I just cut it in half -- more or less (more about that below) and made this great dinner.
So, here's the original recipe with the reduced for  in the parenthesis.
Peachy BBQ Ribs
3 pounds [1 1/2 pounds] lean, boneless pork ribs
1 large can of peaches [1 small can of peaches]
2 Tbls [1 Tbls] worchestershire sauce
2 Tbls [1 Tbls] flour
2 Tbls [1 Tbls] prepared yellow mustard
1 cup [1/2 cup] ketchup
1 Tbls [1 1/2 tsp] dry onion flakes
1/2 tsp [1/4 tsp] ground cloves
Salt and pepper to taste
Heat oven to 375 degrees
Spray the baking pan with cooking spray for easy clean up afterwards. A full recipe needs an 11 by 9 inch pan, a half recipe can be done in an 8 by 8 inch pan, and I usually use glass.
Sprinkle ribs with salt and pepper and place in the prepared baking pan.
Drain the peaches, save the juice, set the peaches aside.
In a small sauce pan, combine 1 cup of the juice from the peaches, and the other ingredients. [If there is not enough juice from a small can of peaches, add water to bring it up to 1 cup. This is the part that you really don't cut in half because you need the liquid to do the cooking in the oven]
Bring the sauce mixture to a boil, stirring with a whisk to remove any lumps.
Pour sauce over ribs. Bake for 1 1/2 hours. About half way through either turn each rib over or baste (I prefer the turning method).
When ribs are tender, arrange peaches on top of ribs, baste with sauce and return to the oven for another 5 minutes to heat peaches.