Ribs With A Peach Barbecue Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Cooking rig, New text im | 1 | Servings |
INGREDIENTS
| 5 | lb | Pork Or Lamb Spareribs |
| meaty | ||
| 1 | T | Peanut Oil |
| 1 1/2 | T | Minced Garlic |
| 2 | t | Minced Fresh Ginger |
| 1/4 | c | Mirin Or Medium Dry Sherry |
| 1 1/2 | c | Pureed Peach Pulp, 4 Large |
| Peaches | ||
| 2 | T | Tomato Paste |
| 1 | T | Light Brown Sugar, Packed |
| or more to taste | ||
| 1 1/2 | T | Fresh Lime Juice |
| 2 | t | Red Wine Vinegar |
| 1 | T | Worcestershire Sauce |
| 1 | T | Dijon Mustard |
| 1 | t | Chinese Chile Paste With |
| Garlic | ||
| Salt And Freshly Ground | ||
| Black Pepper to taste |
INSTRUCTIONS
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 1 1/4 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@icanect.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 334
Calories From Fat: 134
Total Fat: 15.3g
Cholesterol: 0mg
Sodium: 908.9mg
Potassium: 1217.5mg
Carbohydrates: 49.8g
Fiber: 7.2g
Sugar: 32.7g
Protein: 6.4g