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Peached Pork Ribs

4 pounds pork ribs, cut into serving-size pieces
1 onion
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 can condensed tomato soup (10 3/4 ounces)
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup cooking oil
1 T. dry mustard
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Add two inches of water to 5 quart cooking pot and place pork ribs inside.  Add the onion and bay leaf and boil. Reduce heat; cover pot and simmer about for one hour or until the ribs are tender.  Drain the ribs. Preheat grill to medium high.  Place ribs on the grill fat side up; cover and cook for one hour. Combine remaining ingredients in a saucepan and mix well.  Stirring constantly, bring to a boil.  Reduce heat and simmer for approximately 30 minutes, or until mixture has thickened.  Stir mixture two to three times while simmering.  Once ribs have grilled, brush with peach sauce and grill until well done, brushing sauce throughout grilling.  Use any remaining sauce to top ribs once ready to serve.

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