Peach Glazed Ribs
We found these ribs absolutely delicious, slightly fruity and extra moist they are less acidic than the usual BBQ sauce ribs. I find boiling the ribs before grilling them, makes them a lot less greasy. It's important to boil them long enough in order to make them super tender.
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INGREDIENTS
NutritionTO BOIL THE RIBS
- 5lbs pork back ribs
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- 1cup brown sugar
- 1
- 1teaspoon thyme
- 1
- 1tablespoon dried mustard
- 1teaspoon chili flakes
GLAZING SAUCE
- 1cup canned peaches (with juice)
- 2cups brown sugar
- 2tablespoons apple cider vinegar
- 2tablespoons chili sauce
- 2teaspoons Worcestershire sauce
- 1teaspoon garlic powder
- 1teaspoon cinnamon
- 1teaspoon salt
- 1teaspoon chili flakes
- 1⁄2teaspoon pepper
- 4drops liquid smoke
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DIRECTIONS
- Place ribs in a large pot, add water just enough to cover them up.
- Add chopped onions, celery ribs and remaining ingredients to boil the ribs.
- Bring to a boil, simmer for up to 2 hours, or until ribs are tender.
- Discard cooking liquid, let the ribs cool down.
- For the glaze: Blend peaches and juice with a hand blender until creamy.
- Add all other remaining ingredients of glaze and mix well.
- Start BBQ; bring heat up to 350°F.
- Pour a good quantity of glaze to cover ribs all over.
- Place ribs on the BBQ and close cover.
- Keep adding glaze, and turning ribs until heated through (approx. 15 - 20 minutes).
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