Beef and Pork Rib Recipes
Ginger Peachy Ribs
Yield: 6 servings
Ingredients
Ribs
- 5 pounds meaty pork spareribs
Sauce
- 1 tablespoon peanut oil
- 1 1/2 tablespoons minced garlic
- 2 teaspoons minced fresh ginger
- 1/4 cup dry sherry
- 1 1/2 cups pureed peach pulp
- 2 tablespoons tomato paste
- 1 tablespoon light brown sugar
- 1 1/2 tablespoons fresh lime juice
- 2 teaspoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Chinese chile paste with garlic
- Salt and pepper, to taste
Instructions
Ribs
- Cut the ribs into individual portions and set aside in a large bowl.
Sauce
- Heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the sherry and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring occasionally.
- Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight.
- Heat oven to 400 degrees F.
- 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.