Peachtree Ribs |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 pounds spareribs | 1 (7-3/4 ounce) jar strained junior peaches | 1/2 cup firmly packed brown sugar |
| 1/3 cup catsup | 1/3 cup vinegar | 2 tablespoons soy sauce |
| 1 teaspoon ground ginger | 2 cloves garlic, minced | |
| 1 | Cut ribs into serving-size pieces; place in a large Dutch oven. Add water to cover; bring to a boil. Cover, reduce heat, and simmer 40 to 50 minutes. Drain ribs, and place in a large shallow container. Combine remaining ingredients, stirring well; pour over ribs. Cover and refrigerate at least 8 hours, turning once. |
| 2 | Remove ribs from marinade, reserving marinade. Grill over hot coals 40 to 50 minutes or until desired degree of doneness. Turn and baste frequently with marinade. |