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Wonderful ribs with a tangy Polynesian BBQ sauce. The perfect appetizer for your holiday buffet or family meal.
Here’s another great rib recipe that comes my way from my friend Lillian from My Recipe Journey. I’ve been salivating about these since she made them. You can find her recipe right here. Lillian changed it from it’s original and I changed it a bit more LOL!! Her and I are great tweakers!!! We started playing Garlic Poker here because I saw Lillian’s 3 cloves and raised her 2. But you can cut back if you want. It’s just that Lillian and I tend to think if 2 garlic cloves is good, 5 are better, 🙂 but we do understand not everyone is as ga-ga about the pungent bulb as we are.
|Yummy Luau Ribs|
I made these with regular spare ribs, but I think baby back ribs would work better here. For one, they are less fatty and have more edible meat on them.
The recipe did call for strained baby food peaches, which I did buy but got to thinking it would be cheaper to buy canned sliced peaches in heavy syrup, drain them then just puree them in my Ninja food processor. Next time I will do that. And yes there will be a next time with these because they are just out of this world!
OK for all you RICE COOKER fans–this can be made in the rice cooker!! How you do that is first pop the ribs under the broiler so they brown up a bit, then place the ribs and the sauce in the rice cooker, set it to COOK (the highest heat cycle) and let ‘er rip or rib or whatever. After about 1 hour, they should be done and the sauce should be syrupy. If not, set it to COOK again and check it in 15 minutes.
|You want to get close to THESE ribs!|
- 2 racks 4 lb
- baby back ribs or 4 lb regular spare ribs
- 1 cup pureed peaches*
- 1/3 cup ketchup
- 1/3 cup cider vinegar
- 5 garlic cloves minced
- 2 tbs soy sauce
- 1/2 cup brown sugar
- 2 tsp ginger
- *Strained baby food peaches are fine, but you can also puree drained, canned peaches in a blender, strainer attachement or Ninja
- Preheat oven to 450 degrees F. Line a large baking pan with aluminum foil (for easy clean up).
- Mix all sauce ingredients in a small bowl.
- Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.
- Bake at 450 degrees F for 15 minutes. Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.
- Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1 1/2 hours, basting with sauce every 30 minutes. Remove foil cover during last 30 minutes of baking time.
- Coat ribs with thickened sauce in the bottom of the pan and serve immediately.
- SLOW COOKER
- Place all ingredients in slow cooker and cook for 6-8 hours on low. Sauce may be reduced in a saucepan on the stovetop if desired
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