Baked Pork Ribs

Serves: 6-8

Prep time: 1 1/2 hours

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free



Place ribs in an 8 to 10 quart pan. Add onion, cinnamon, basil, allspice, ginger, 1 teaspoon of the chiles, bay leaves and garlic. Fill pan with just enough water to cover ribs. Put lid on pan and bring water to boil over high heat. Reduce heat to simmer and cook until meat is tender when pierced, about 50 minutes.

Meanwhile, purée the peaches. Mix with barbecue sauce and remaining 1 teaspoon chiles.

Drain the ribs. Bake in slow oven at 325° F for 30 minutes uncovered. Using a pastry brush, baste ribs frequently with barbecue mix and turn frequently to develop a rich brown glaze—approximately 20 minutes. Serve hot with remaining sauce.

Recipe by Chris Osserman

Source: Sound Consumer January 2001

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More about: peaches, pork


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