Pork barbecue is messy. Sticky. Lick your fingers. Delicious. It is a classic American food that inspires loyalty, competitions, and regional pride. Whose is better, yours or mine? Everyone has their favorite, depending on where they live, and how they have always made barbecue.
Over the Labor Day weekend I made this recipe for Grilled Pork Ribs. Like BBQ, Labor Day is a true American Holiday honoring all those who work/labor for a living. So it seemed appropriate to make an all-American meal. Although I had never made this particular recipe before, it came out really good, in fact, it was “finger-lickin good”. Along with it I served coleslaw and corn on the cob, also done a new way. Stay tuned for that recipe next week.
The tangy peach barbecue sauce that glazes these ribs has multi-levels of flavor and is only brushed on the ribs as you finish cooking them on the grill. The ribs are precooked by baking them in the oven until succulent and tender. Then transferred to a hot grill, where the sauce gets brushed on and the ribs turned and basted frequently until they are nicely browned. This sauce will be great on grilled chicken or salmon as well. In place of ribs, bone-in pork chops (as opposed to boneless) may also be used as they are less likely to dry out.
GRILLED PORK RIBS WITH PEACH BARBECUE SAUCE
Yield: Serves 4 – 6
- Pork Ribs, cut into serving-size pieces
- 1/2 cup water
Place the ribs in a roasting pan, add the water, cover tightly with foil, and bake for 2 hours at 325*F
For the Sauce:
- 3 ripe peaches, peeled, pitted, and cut into chunks
- 2 Tbsp. chopped onion
- 1 clove garlic, minced
- 3 Tbsp. lemon juice
- 2 Tbsp. butter
- 2 Tbsp. orange juice concentrate ( I used 2 T. Orange marmelade)
- 1 Tbsp. brown sugar, packed
- 2 tsp. reduced sodium soy sauce
- 1/2 tsp. dry mustard ( I used 1 tsp. Dijon mustard)
- 1/4 tsp. each salt and pepper.
1. Place peaches in a blender container and blend till smooth. I added one Tbsp. lemon juice to this mixture to keep the peaches from darkening, and to help the blender get going.
2. In a medium skillet, saute the onion in butter till tender. Add the minced garlic and cook for 1 more minute.
3. Stir in the lemon juice (ie, 2 Tbsp. if you have used 1 in the peaches), OJ concentrate or marmalade, brown sugar, soy sauce, mustard, salt and pepper and peach puree. Heat through, blending thoroughly.
4. Drain ribs, Preheat the grill. Lightly coat the grill rack with cooking oil. Grill the ribs, brushing occasionally with BBQ sauce till nicely glazed and sticky. ( And you absolutely can’t wait any longer to eat one.) This will take about 8 – 10 minutes over medium heat.
SOURCE: Myrecipes. com
Peach with Citrus.
Sweet: (of peaches, br sugar and marmalade) with Sour: (of lemon & marmalade).
Sweet, but Salty: with soy and salt.
And spicy HEAT: of garlic, onion, Keene’s mustard [in Canada & Britain; ] and pepper.
Caramelised AND all wrapped up in smoky goodness? It’s a PERFECT Storm of flavours – in balance and complexity… Thank you, THANK YOU, for passing this along!!
Oops! Keen’s is (definitely; ) available in Aus as well… SORRY, down unda!
I’m pleased you think so highly of it. Please let me know what you think if you try it. Thanks.
Will do! I should make myself a reminder for when peaches are back in season… (Next year):