Just Peachy Ribs Recipes

Steps:

• Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain. , Transfer to a 5-qt. slow cooker. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic salt and pepper; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Remove pork and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.

Steps:

• For the ribs: Preheat the oven to 300 degrees F.
• In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes.
• For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like.
• Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.

Steps:

• Place ribs in a shallow roasting pan; add water. Cover and bake at 325° for 2 hours., Meanwhile, for sauce, place peaches in a blender; cover and process until blended. In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through., Drain ribs. Spoon some of the sauce over ribs. Grill ribs on a lightly oiled rack, covered, over medium heat until browned, 8-10 minutes, turning occasionally and brushing with sauce.

Steps:

• Mix together all the rib spices.
• Cut rib rack into pieces with 3-4 bones in each piece.
• Rub all rib spices into ribs. Place into plastic container and let marinate in fridge 2-3 hours.
• Mash together peaches and mango.
• In a separate bowl, whisk together the rest of rib sauce ingredients.
• I used this "Tropical Heat" hotsauce and it was very good!
• Mix fruit into sauce.
• Pour water into crockpot and add one spoonful of sauce. Spread to cover the bottom.
• Layer ribs into crockpot, covering each layer with sauce. (Reserve half of half the rib sauce for later use when broiling). Cook on low for 8-10 hours.
• After ribs are done in crockpot, turn on oven broiler. Place ribs in foil-lined baking pan. Spread rest of rib sauce on top.
• Place under broiler for 3-5 minutes, until tops of ribs are carmelized.
• Top ribs with chopped scallions and chopped nuts. Enjoy!

Steps:

• In a large bowl, mix the first 5 ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half the ribs in a 6-qt. slow cooker; pour half the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.

Steps:

• 1. Rinse ribs in cold water and pat with paper towel removing some of the water.
• 2. add salt,black pepper,garlic in that order.pat down with hands (DO NOT RUB IN).
• 3. add your dry rub generously and pat down with hands(DO NOT RUB IN)
• 4. wash,peel and slice peaches.arrange on top of ribs.
• 5. add your brown sugar and pat down with hands(DO NOT RUB IN)
• 6. wrap in foil
• 7. cook for 30 minutes on 350 degrees then lower to 300 degrees for 2 hours and 30 minutes

Steps:

• Ribs:
• For the dry rub: Add the salt, paprika, chile powder, garlic powder and brown sugar to a bowl and stir until thoroughly incorporated. Keep the rub in an airtight container for up to 6 months.
• For the ribs: Rinse and dry the ribs. Put them on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of all excess fat. Reserve 2 tablespoons peach rub (1 for ribs and 1 for sauce), then liberally sprinkle each side with the remaining rub and wrap the ribs in plastic. Refrigerate for at least 8 hours so the flavors can permeate the meat.
• Fill a grill with the chips and briquettes and preheat them to 250 degrees F. Put the ribs, meatier-side down, over indirect heat and cook for 3 hours with the grill cover down. Turn the slabs and cook until the ribs bend easily, about 1 hour. At this point, remove them from the grill. Sprinkle the slabs with 1 tablespoon reserved peach rub and slice it into portions. Cut each slab into individual ribs and coat with Gina's Peach BBQ Sauce. Arrange on a serving platter and serve.
• Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy.

Steps:

• Make the dry rub: in a small bowl, whisk together the brown sugar, black pepper, ground mustard, paprika, cayenne, and salt.
• Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat. Save any remaining rub in an airtight container at room temperature for up to 1 month.
• Place the rack insert in the bottom of the Instant Pot, then pour in the apple cider vinegar and chicken stock. Set the ribs on the rack on their side, spiraling around the inside of the pot. Secure the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 29 minutes. Allow the pressure to naturally release for 5 minutes, then set to venting to release the remaining pressure.
• While the ribs cook, make the sauce: Heat a grill pan to medium-high heat and grease with the oil. Grill the onion, habanero peppers, and peach halves on all sides until charred all over, 5-6 minutes total. Remove the skin from the peaches and the stems from the onion and peppers, then transfer everything to a blender.
• Add the brown sugar, tomato paste, honey, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, liquid smoke, and water to the blender. Blend until smooth.
• Strain the sauce through a fine-mesh sieve into a small pot, discarding the solids. Add the paprika, cayenne, and salt. Cook over medium-low heat until the sauce just comes to a boil, 5-7 minutes.
• When the ribs have about 5 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet and brush liberally on both sides with the sauce. Broil for 3-5 minutes, until the sauce begins to caramelize.
• Slice into individual ribs and serve immediately with the remaining sauce alongside.
• Enjoy!

Steps:

• 1. Cut the ribs into serving size pieces.
• 2. Place the oil in a medium size pan and cook the ribs over medium-high heat until brown. Remove from pan and drain.
• 3. Place the ribs on the bottom of a crock pot.
• 4. In a medium bowl, combine the remaining ingredients. Pour over ribs.
• 5. Cover and cook on low for 8 - 10 hours.

Steps:

• In a small bowl, mix seasonings; rub over meaty side of ribs. Place in a 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., Before serving, combine peaches, barbecue sauce and water in a saucepan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until peaches are softened, stirring occasionally. If desired, thin with additional water. Stir in jalapeno. Serve with ribs.