Peach Glazed Ribs
2
People talking
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.
- Ready In:
- 2hrs 10mins
- Serves:
- Units:
Nutrition Information
2
People talking
ingredients
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TO BOIL THE RIBS
- 5 lbs pork back ribs
- water (enough to cover the ribs)
- 1 cup brown sugar
- 1 celery rib
- 1 onion
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon dried mustard
- 1 teaspoon chili flakes
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GLAZING SAUCE
- 1 cup canned peaches (with juice)
- 2 cups brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons chili sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon chili flakes
- 1⁄2 teaspoon pepper
- 4 drops liquid smoke
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).
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Chouny
Contributor
@Chouny
Contributor
"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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Tired of the same boring bbq ribs. These ribs were absolutely amazing. Perfect balance between sweet and spicy. The flavors were very complementary. My family loved them. The only tweaking I did was added some finely chopped fresh jalapeños (without the seeds) and some minced ginger root (just a little because a little goes a long way) to the glaze. “Magnific!” I recommend this recipe.
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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.
