Peachy BBQ Ribs
Yield
6 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork ribs
cut into serving size pieces |
|
| 2 | teaspoons |
salt
|
|
| 1 | pound |
peaches, canned
cling, 1 can |
|
| 1 | cup |
ketchup
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| ¼ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
all-purpose flour
gravy flour works best |
|
| 2 | tablespoons |
prepared mustard
prepared |
|
| ½ | teaspoon |
cloves
ground finely |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork ribs
cut into serving size pieces |
|
| 1E+1 | ml |
salt
|
|
| 453.6 | g |
peaches, canned
cling, 1 can |
|
| 237 | ml |
ketchup
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 59 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
all-purpose flour
gravy flour works best |
|
| 3E+1 | ml |
prepared mustard
prepared |
|
| 2.5 | ml |
cloves
ground finely |
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
Pre-heat oven to 375℉ (190℃).
In shallow roasting pan, arrange ribs, meaty side up; sprinkle with about 1 teaspoon salt.
Drain peaches, save syrup.
In saucepan, blend about 1 cup of saved peach-packing syrup with ketchup, worcestershire sauce, onion, flour, cloves, about 1 teaspoon salt and pepper.
Heat to boiling; pour over ribs.
Bake about 1½ hours, or until fork tender, turning once.
Arrange peaches around ribs; bake about 5 minutes, basting with the sauce.
