Oven Baked Peach BBQ Pork Ribs
Servings: 4
Total Time: 2 1/2 hours
Ingredients
2 1/2 lbs boneless country style pork ribs
2 TBSP cooking oil
salt and pepper
For the bbq sauce:
2 TBSP tomato paste
1 cup water
1/4 cup honey
6 oz of frozen peaches, thawed and pureed
2 TBSP apple cider vinegar
2 tsp liquid smoke
1 tsp salt
1 tsp onion powder
1 tsp dry mustard
1 tsp garlic powder
1 tsp paprika
1 tsp smoked paprika
1/4 tsp ground pepper
Directions
For the sauce:
1. Mix all the sauce ingredients together in a medium size saucepan over medium-high heat until it begins to boil. Reduce to low and simmer until thickened, about 30 minutes.
For the ribs:
1. Preheat oven to 350°F
2. Pat the ribs dry with paper towels and liberally season with salt and pepper.
3. Heat the oil in a dutch oven over high heat until it begins to smoke.
4. In two batches brown the ribs on all sides. Set ribs aside and drain any oil from the dutch oven.
5. Pour half of the bbq sauce in the dutch oven and with a wooden spoon or spatula scrape the bottom of the pan to release any stuck on bits. Place all the ribs back in the dutch oven and pour remaining sauce over top.
6. Cover the dutch oven and place in the preheated oven. Bake for 1 1/2 to 2 hours or until ribs are tender.
1. Mix all the sauce ingredients together in a medium size saucepan over medium-high heat until it begins to boil. Reduce to low and simmer until thickened, about 30 minutes.
For the ribs:
1. Preheat oven to 350°F
2. Pat the ribs dry with paper towels and liberally season with salt and pepper.
3. Heat the oil in a dutch oven over high heat until it begins to smoke.
4. In two batches brown the ribs on all sides. Set ribs aside and drain any oil from the dutch oven.
5. Pour half of the bbq sauce in the dutch oven and with a wooden spoon or spatula scrape the bottom of the pan to release any stuck on bits. Place all the ribs back in the dutch oven and pour remaining sauce over top.
6. Cover the dutch oven and place in the preheated oven. Bake for 1 1/2 to 2 hours or until ribs are tender.
Got some tips or comments for this recipe?