Country-Style Ribs with Jalapeño-Peach Sauce
Country-style ribs are cut from the loin and therefore are very meaty. These sweet and tangy ribs have the additional bite of jalapeño. Serve with knife, fork and plenty of napkins.
4 pounds pork country-style ribs
1 (29-ounce) can peach slices in heavy syrup, undrained
3 tablespoons chili sauce
1/2 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons steak sauce
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 jalapeño chiles, seeded and minced
- In blender container, or food processor, place peaches, chili sauce, sugar, vinegar, steak sauce, oil, cumin, salt and pepper; blend until smooth. Pour into a medium saucepan, stir in jalapeño and heat through, stirring, over low heat.
- Prepare a banked medium-hot fire in kettle-style grill.
- Grill ribs over indirect heat for 2 hours, brushing with peach sauce several times during last 30 minutes of grilling.
- Bring remaining sauce to a boil, boil 2 minutes and serve on side with ribs.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 600 calories Protein 51 grams Fat 26 grams Sodium 590 milligrams Cholesterol 165 milligrams Saturated Fat 8 grams Carbohydrates 41 grams.
Recipe and photograph provided courtesy of National Pork Board.