| Authentic Tomato-Peach Barbecued Ribs |
| Authentic Tomato-Peach Barbecued Ribs |
I know, it's much easier to pour it out of a bottle.
But you don't get that authentic taste. Plus, you can use the barbecue recipe for
everything else too. |
| Ingredients |
- 4 to 5 pounds of pork ribs, cut into serving size pieces
- 1 onion studded with 2 whole cloves
- 1 bay leaf (just to keep your mother happy)
- 2 cups of chopped, peeled peaches (about 1 pound)
- 1 can of condensed tomato soup (about 10 ounces)
- 1/2 cup of light corn syrup
- 1/2 cup of cider vinegar
- 1/2 cup of packed brown sugar
- 1/4 cup of cooking oil
- 1 tablespoon of dry mustard
- 1 tablespoon of Worcestershire sauce
- 1-1/2 teaspoons of paprika
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of pepper
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| Cooking
Instructions |
- Place the ribs in a 5-quart Dutch oven or a kettle and add about 2 inches of water. Add
the onion and bay leaf and bring the water to a boil. Reduce the heat; cover and
simmer about 1 hour or until the ribs are tender.
- Drain the ribs. In a covered grill, arrange medium-hot coals around a drip pan. Test
for medium heat above the pan. Place the ribs, fat side up, on the preheated grill
rack over the drip pan, but not over the coals. Lower the grill hood and cook for 1
hour.
- Meanwhile, in a 2-quart saucepan, stir together the peaches, tomato soup, corn syrup, vinegar, brown
sugar, cooking oil, dry mustard, Worcestershire sauce, paprika, salt, garlic powder and pepper. Bring the mixture to a boil, stirring constantly. Reduce the hear and
simmer, uncovered, about 20 minutes or until the sauce is slightly thickened, stirring occasionally.
- After the ribs have grilled for 1 hour, brush them generously with the sauce and grill for
another 5 to 10 minutes more or until well-done, brushing occasionally with the
sauce. Pass and remaining sauce with the ribs.
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| Comments |
The sauce can be refrigerated for a couple of weeks and
used with chicken or other meats. |
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