Ingredients
About 5 pounds pork loin back ribs
1 large (10oz) onion coarsely chopped.
2 tsp ground cinnamon.
1 Tbsp dried basil leaves.
1 ½ tsp ground allspice
1 ½ tsp ground ginger
1 or 2 tsp dried hot red chillies, dried
3 dried bay leaves
3 cloves garlic, minced or pressed
1 can (about 1 lb) sliced peaches, drained
1 bottle (18 oz) prepared barbecue sauce
Directions
1. Trim and discard excess fat from ribs. Place ribs in a 8 to 10-quart pan, add onion, cinnamon, basil, allspice, ginger, 1 tsp of chillies, bay leaf and garlic.
2. Fill pan with just enough water to cover ribs. Put lid on pan and bring water to boil over high heat. Reduce heat to simmer and cook until meat is tender when pierced about 50 mins.
3. Meanwhile, in a blender or food processor, puree peaches.
4. Stir peaches into mix of barbecue sauce and remaining chillies.
5. Drain ribs. Lay on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level 4 to 5 seconds). Baste frequently with peach sauce and turn ribs as needed to develop a rich brown glaze, about 20 minutes.
6. Pour remaining sauce into a bowl. Cut ribs between bones and accompany ribs with more sauce added to taste. Makes 6 to 8 servings.
Comments
Post a Comment