Peach-Glazed Ribs
3 to 4 lbs. pork baby back ribs, cut into serving size pieces
1 15 1/2oz can of peach halves, drained
1/3 cup soy sauce
1/4 cup canola oil
1/4 cup honey
2 TB. brown sugar
1 tsp. sesame seeds, toasted
1 garlic clove, peeled
1/4 tsp. ground GINGER
1. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally.
2. Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs.
3. Grill ribs until the meat is tender and the juices run clear, 15-20 minutes longer, basting occasionally with the remaining sauce.
Source: Taste of Home mag. 6-2019
3 to 4 lbs. pork baby back ribs, cut into serving size pieces
1 15 1/2oz can of peach halves, drained
1/3 cup soy sauce
1/4 cup canola oil
1/4 cup honey
2 TB. brown sugar
1 tsp. sesame seeds, toasted
1 garlic clove, peeled
1/4 tsp. ground GINGER
1. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally.
2. Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs.
3. Grill ribs until the meat is tender and the juices run clear, 15-20 minutes longer, basting occasionally with the remaining sauce.
Source: Taste of Home mag. 6-2019