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Ribs with a Peach Barbecue Sauce

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Recipe

 

Yield

8 servings

Prep

12 hrs

Cook

75 min

Ready

14 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
5 pounds lamb spareribs
or pork
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For the sauce
1 tablespoon peanut oil
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1 ½ tablespoons garlic
minced
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2 Teaspoons ginger
minced fresh
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¼ cup mirin (sweet seasoning)
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1 ½ cups peach pulp
pureed
*
2 tablespoons tomato paste
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1 tablespoon brown sugar
light (packed)
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1 ½ tablespoons lime juice
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2 Teaspoons red wine vinegar
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1 tablespoon worcestershire sauce
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1 tablespoon dijon mustard
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1 teaspoon thai chili paste
chinese, with garlic
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1 x salt and black pepper
freshly ground, to taste
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Ingredients

Amount Measure Ingredient Features
2.3 kg lamb spareribs
or pork
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For the sauce
15 ml peanut oil
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23 ml garlic
minced
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2 Teaspoons ginger
minced fresh
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59 ml mirin (sweet seasoning)
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355 ml peach pulp
pureed
*
3E+1 ml tomato paste
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15 ml brown sugar
light (packed)
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23 ml lime juice
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2 Teaspoons red wine vinegar
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15 ml worcestershire sauce
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15 ml dijon mustard
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5 ml thai chili paste
chinese, with garlic
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1 x salt and black pepper
freshly ground, to taste
* Camera

Directions

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℉ (200℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 5256% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 94mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 8%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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