Ribs with a Peach Barbecue Sauce
Yield
8 servingsPrep
12 hrsCook
75 minReady
14 hrsLow 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 |
*
|
| For the sauce | |||
| 1 | tablespoon |
peanut oil
|
|
| 1 ½ | tablespoons |
garlic
minced |
|
| 2 | Teaspoons |
ginger
minced fresh |
*
|
| ¼ | cup |
mirin (sweet seasoning)
|
*
|
| 1 ½ | cups |
peach pulp
pureed |
* |
| 2 | tablespoons |
tomato paste
|
|
| 1 | tablespoon |
brown sugar
light (packed) |
|
| 1 ½ | tablespoons |
lime juice
|
|
| 2 | Teaspoons |
red wine vinegar
|
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | teaspoon |
thai chili paste
chinese, with garlic |
*
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
lamb spareribs
or pork |
*
|
| For the sauce | |||
| 15 | ml |
peanut oil
|
|
| 23 | ml |
garlic
minced |
|
| 2 | Teaspoons |
ginger
minced fresh |
*
|
| 59 | ml |
mirin (sweet seasoning)
|
*
|
| 355 | ml |
peach pulp
pureed |
* |
| 3E+1 | ml |
tomato paste
|
|
| 15 | ml |
brown sugar
light (packed) |
|
| 23 | ml |
lime juice
|
|
| 2 | Teaspoons |
red wine vinegar
|
*
|
| 15 | ml |
worcestershire sauce
|
|
| 15 | ml |
dijon mustard
|
|
| 5 | ml |
thai chili paste
chinese, with garlic |
*
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
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.
