Country Ribs with Peach Jalapeno Sauce
Grilled country-style pork ribs topped with a spicy peach sauce are a cookout dish your guests will remember.
Ingredients
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1 15-to 16-ounce can peach slices, drained
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1 medium onion, chopped (1/2 cup)
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1/4 cup light-color corn syrup or honey
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2 tablespoons bottled steak sauce
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1/4 teaspoon ground cumin
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1/2 cup peach chutney
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1 to 2 fresh jalapeno peppers, stems and seeds removed, finely chopped
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2-1/2 to 3 pounds pork country-style ribs, fat trimmed
Directions
1.
For the sauce, combine the peach slices, onion, corn syrup or honey, steak sauce, and cumin in a blender container of food processor bowl. Cover and blend or process until nearly smooth. Pour into a small saucepan. Stir in the chutney and jalapeno pepper. Cook and stir over low heat till heated through.
2.
Grill ribs on grill rack for 1-1/2 to 2 hours or until tender, adding more coals as necessary. Brush two or three times with the peach mixture during the last 10 minutes of grilling. Boil any remaining sauce for 2 minutes; serve with ribs. Makes 4 servings.
Nutrition information
Calories 556, Total Fat 27 g, Saturated Fat 10 g, Cholesterol 83 mg, Sodium 259 mg, Carbohydrate 50 g, Fiber 2 g, Protein 28 g. Daily Values: Vitamin C 18%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Fred's Finest Baby Back Ribs
No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.
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