Ribs with a peach barbecue sauce

1 Servings

Ingredients

Quantity Ingredient
5 pounds Pork Or Lamb Spareribs; meaty
1 tablespoon Peanut Oil
1½ tablespoon Minced Garlic
2 teaspoons Minced Fresh Ginger
¼ cup Mirin Or Medium Dry Sherry
1½ cup Pureed Peach Pulp (4 Large Peaches)
2 tablespoons Tomato Paste
1 tablespoon Light Brown Sugar (Packed),; or more to taste
1½ tablespoon Fresh Lime Juice
2 teaspoons Red Wine Vinegar
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
1 teaspoon Chinese Chile Paste With Garlic
Salt And Freshly Ground Black Pepper; to taste

Directions

FOR THE SAUCE

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 degrees.

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.

Yield: 4-6 servings

Recipe By : COOKING RIGHT SHOW #CR9749 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST) From: Bill Spalding <billspa@...>

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