Wednesday, June 27, 2012

Spicy Peach Barbeque Spareribs and Two more Lipsmackin sauces


Braising these ribs in their aromatic broth until just tender not only infuses them with outstanding flavor of but also allows you to cook enough for a large group without the effort the involved in hours of roasting or smoking the meat. (For those of you with the means and time to do so, you can just as easily smoke these ribs or roast them in a pan, tightly sealed with tin foil, until tender and the meat has pulled back from the ribs about a quarter inch or so.) While the braising liquid adds a ton of flavor, it’s the peach BBQ sauce that really sets these apart from the rest. As much as I love homemade versions or the artisan varieties available on the market, good old Cattleman’s or Bulls-Eye work just fine here. When it comes time to baste the ribs with the sauce, don’t rush the process. Keep in mind that the barbecue sauce is high in sugar and will burn quickly if you’re not careful. Instead, grill the ribs over low heat, basting and turning them often until their richly caramelized and blackened in spots. Allow the first coat to dry/caramelize before applying the subsequent layers. Finally, if pork loin or baby back ribs are more your style, feel free to use them in this recipe and reduce the braising time to about 50 minutes.


Braising Liquid
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons cinnamon
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon crushed dried hot red chilies
  • 3 dried bay leaves
  • Peach Barbecue Sauce:
  • 1 (16 ounce) can sliced peaches, drained
  • 1 -2 teaspoons crushed dried hot red chilies
  • 1 bottle (18 oz ) prepared barbecue sauce


  1. Place ribs in a large stock pot. Add all ingredients for braising liquid, and fill pot with water just to cover.
  2. Bring to boil: cover and turn the heat down to a very gentle simmer for 1 hour to an hour and 20 minutes, or until the ribs are tender.
  3. Puree peaches in a blender or food processor with prepared barbecue sauce and chili.
  4. Drain ribs and lay them flesh-side down on a grill above medium-hot coals (or preheat gas grill to medium-hot).
  5. Baste the ribs frequently with the peach/barbecue sauce and turn the ribs to develop a rich brown glaze, about 20 minutes. Warm any remaining peach barbecue sauce and serve in a bowl alongside the glazed ribs.


Lip Smackin'


  1. Cook the garlic and onion until it's soft in olive oil, and then add all the rest of the ingredients. 2
  2. Simmer on low for 20-30 minutes. 3
  3. Keep stirring it often so it doesn't burn. 4
  4. Note: refrigerate for a few days before you use it. This allows the flavors to blend and mellow

Finger Lickin'

- 2 cups ketchup
- 1 cup cider vinegar
- 1 cup water
- 1/4 cup soy sauce
- 1/4 cup molasses
- 2 tablespoons prepared mustard
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon cumin
- Sea salt and pepper to taste
Add all ingredients into a pot
Let cook for 2 hours on med-low heat until thick
Can store in refridgerator for up to two weeks
or use right away and prepare to lick your lips and fingers

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