Sweet and Spicy Peach Bourbon BBQ Ribs

If you want to add more lacto ovo vegetarian recipes to your recipe box, Sweet and Spicy Peach Bourbon BBQ Ribs might be a recipe you should try. This side dish has 182 calories, 1g of protein, and 3g of fat per serving. For 83 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Analida's Ethnic Spoon has 13 fans. A mixture of onion, peach nectar, ketchup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 6%. Similar recipes include Slow Cooker Pork Spare Ribs with Spicy Peach-Mango BBQ Sauce, Sweet 'n Spicy BBQ Ribs, and Sweet 'n Spicy BBQ Ribs.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 130 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsTo make the dry rub:Place all dry rub ingredients in a bowl and stir until they are well blended.To make the sauce:In a saucepan, melt butter, add in the onion, and cook until translucent.Place peach nectar, jam, and apple cider vinegar in a food processor and blend until smoothPlace the remaining ingredients to the food processor and blend for an additional minute. Pour back into the saucepan and reduce by about 1/3. If you like your sauce a bit thicker, take 1/3 cup of the sauce, add 1 Tbsp of cornstarch and whisk together into a roux. Pour the roux back into the saucepan. Whisk until the sauce is thickened. Reserve one cup of the sauce.To make the ribs:Place ribs of top of the foil, and pat them down with the dry rub, then pour the unreserved portion of the peach jam/juice mixture over the dry rub. Cover tightly with the aluminum foil and place in a glass dish. Refrigerate for about 4 hours. Preheat oven to 300'F. Remove ribs from the refrigerator and let then come to room temperature.Place the foil package containing the ribs on a baking sheet with sides and cook for about two hours.Light the grill and let it get to a temperature of about 400'F. Brush ribs on both sides with the sauce before grilling. Grill the ribs for about 4-5 minutes on each side over indirect heat.Transfer ribs to a platter, and cover them with foil. Allow them to rest for about 5 minutes. Cut and serve with the reserved bbq sauce.

 

Step by step:

Whisk until the sauce is thickened. Reserve one cup of the sauce.To make the ribs

1. Place ribs of top of the foil, and pat them down with the dry rub, then pour the unreserved portion of the peach jam/juice mixture over the dry rub. Cover tightly with the aluminum foil and place in a glass dish. Refrigerate for about 4 hours. Preheat oven to 300'F.

2. Remove ribs from the refrigerator and let then come to room temperature.

3. Place the foil package containing the ribs on a baking sheet with sides and cook for about two hours.Light the grill and let it get to a temperature of about 400'F.

4. Brush ribs on both sides with the sauce before grilling. Grill the ribs for about 4-5 minutes on each side over indirect heat.

5. Transfer ribs to a platter, and cover them with foil. Allow them to rest for about 5 minutes.

6. Cut and serve with the reserved bbq sauce.

To make the dry rub

1. Place all dry rub ingredients in a bowl and stir until they are well blended.To make the sauce:In a saucepan, melt butter, add in the onion, and cook until translucent.

2. Place peach nectar, jam, and apple cider vinegar in a food processor and blend until smooth

3. Place the remaining ingredients to the food processor and blend for an additional minute.

4. Pour back into the saucepan and reduce by about 1/

5. If you like your sauce a bit thicker, take 1/3 cup of the sauce, add 1 Tbsp of cornstarch and whisk together into a roux.

6. Pour the roux back into the saucepan.

Nutrition Information:

covered percent of daily need