SLOW-COOKER PEACH BBQ RIBS
For eat-the-whole-rack ribs, start with a rub of chili powder, cumin, paprika and cayenne. Then slather on sweet peachy sauce. Keep the napkins coming. - Sue Ryon, Shorewood, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 8 servings (3 cups sauce).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 431 calories, Fat 22g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1048mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 3g fiber), Protein 24g protein.
BOURBON PEACH-GLAZED BABY BACK RIBS
No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.
Provided by Food Network Kitchen
Time 14h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
- Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
- Preheat the oven to 300 degrees F.
- In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
- Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
- Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
- Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
- Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.
SLOW-COOKED PEACHY SPARERIBS
Canned peaches make a delightful addition to my flavorful sparerib sauce. Served over rice, the sweet-tangy ribs make a sensational meal any time of the year.—Jeanne Brino, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 518 calories, Fat 32g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 727mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 31g protein.
PEACH BOURBON CROCKPOT COUNTRY STYLE RIBS
This recipe is a modification of a BHG recipe for Apple Bourbon Ribs.I'm not a big apple person and the peaches are in season, big and fresh. I also wanted to try out a fellow foodies (Gary Langer) Peach Zesty BBQ sauce and Pepper Jelly. It turned out wonderfully, even better a couple days later. The peaches taste like peach...
Provided by Vicki Johnson
Categories Ribs
Time 6h10m
Number Of Ingredients 8
Steps:
- 1. Season ribs with salt & pepper. Place ribs in slow cooker/crock pot.
- 2. In a bowl, combine all other ingredients except peaches. Pour this mixture over ribs in the crock.
- 3. Cover and cook on low for 3 hours. While these are cooking, peel, core and quarter your peaches.
- 4. After 3 hours, turn over your meat. Then add your peaches to the crock. Cover and cook an additional 3 hours or until meat is tender.
- 5. To serve, transfer ribs to a serving platter. Strain cooking liquid and serve with ribs. I put my liquid into a small pot, removing a cup of fluid and mixed it with a tbsp of flour and added it back to the pot to thicken it. But you don't have to.
COUNTRY-STYLE RIBS WITH PEACH ROSEMARY GLAZE
Grill tender, juicy pork with these rosemary-rubbed country-style ribs glazed with warm peach preserves.
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Brush the ribs with the oil. In small bowl, combine rosemary, salt and pepper. Season ribs all over with the rosemary mixture. Let stand for 30 minutes.
- Prepare medium-hot fire in grill. Place ribs on grill over indirect heat (not directly over heat) and close lid. Grill for 35 to 45 minutes, or until ribs are tender. Occasionally baste ribs on all sides with warmed preserves during last 15 minutes of grilling. Remove from grill and let rest 3 minutes.
COUNTRY-STYLE PORK RIBS WITH BOURBON AND COKE BBQ SAUCE
Country-style ribs are not actually ribs. This cut of meat comes from the shoulder of the pig, where it is sliced in half under the blade bone and then cut into long strips to resemble ribs. As a result, much like other tough cuts of meat, country-style ribs benefit from any type of low and slow cooking. Tender, tangy, and accented with just a hint of bourbon, these ribs are a messy, saucy affair. Bone-in country-style ribs are recommended for this recipe since it's the bones that are packed with the most flavor (you can use boneless ribs, but they may require less cooking time).
Provided by Kendra Bailey Morris
Categories Pork Rib Pork Grill/Barbecue Slow Cooker
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- Trim any excess fat from the ribs and cut into approximately 5-inch-long pieces. Lightly season the ribs with salt and pepper.
- Heat a large sauté pan on the stovetop over medium-high heat. Add the oil, then the ribs, and brown well on all sides. (To avoid overcrowding the pan, you may have to do this in batches.)
- While the ribs are searing, spray the inside of the slow cooker with cooking spray. Add the ketchup, cola, tomato paste, garlic, brown sugar, chili sauce, bourbon, cider vinegar, sorghum syrup, Worcestershire sauce, chili powder, and cayenne. Stir well. Add the ribs to the slow cooker, layering the larger, fattier ribs on the bottom. Make sure all the ribs are covered in sauce. Cover and cook on low for at least 8 hours and up to 9 hours, until the meat is fall-off-the-bone tender.
- Transfer the ribs to a platter and keep warm. Pour the leftover sauce into a small saucepan and cook over medium heat for 10 to 15 minutes, until it is reduced and slightly thickened. Skim off any visible fat, season with salt and pepper, and serve the sauce over the ribs.
SLOW-COOKER COUNTRY STYLE PORK RIBS
Serve up juicy, tangy restaurant-quality country style pork ribs that slow cook all day, delivering maximum barbeque flavor. These delectable ribs are super-easy to serve and just as easy to eat, with no messy bones. For the cook, there's just a one-pot cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h10m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in slow cooker. In medium bowl, mix all remaining ingredients. Pour over ribs.
- Cover; cook on Low heat setting 9 to 10 hours.
Nutrition Facts : Calories 850, Carbohydrate 35 g, Cholesterol 215 mg, Fat 4 1/2, Fiber 1 g, Protein 54 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 31 g, TransFat 0 g
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