Baby Back Ribs With Peach Barbecue Sauce
Baked spareribs glazed with a fresh summer peach barbecue sauce take advantage of one of summer's best produce.
- Serves: 6 persons
- 2racks baby back ribs or spareribs
- 1large clove garlic (peeled and cut in half)
- Salt (to taste)
- Black pepper (to taste)
- For the Peach Barbecue Sauce:
- 2medium peaches (peeled, pitted, and sliced or chopped)
- 1 ¾cups ketchup
- 2tablespoons corn syrup or golden syrup
- 1 ½tablespoons Worcestershire sauce
- 1 ½tablespoons cider vinegar or red wine vinegar
- 1teaspoon mustard
- ⅔cup light brown sugar (packed)
- Dash of cayenne pepper
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F.
Step 3Cut ribs into portions for serving. Rinse with cold water and pat dry with paper towels.
Step 4Arrange the ribs, meaty side up, in a large foil-lined roasting pan or another large baking pan. Rub cut garlic halves over the meaty part of the ribs. Sprinkle lightly with salt and pepper.
Step 5Bake the ribs for 1 hour, turning about halfway through the cooking time.
Step 6Meanwhile, make the sauce. Combine the ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes.
Step 7Cool slightly and mash with a potato masher or wooden spoon; you can also blend lightly with an immersion blender or pulse sauce a few times in a blender.
Step 8Flip over the ribs so the meaty side is up and brush about half of the sauce over the ribs. Cover the baking pan with foil and reduce heat to 250 F. Continue baking for 1 1/2 to 2 hours, until cooked through and a nice coating has formed.
Step 9Heat the remaining sauce and serve along with the ribs.