Roasted Peach and Whiskey Glazed Country Style Pork Ribs
|Country style pork ribs||4 Pound|
|Peaches||2 Large, washed, pitted and cut into wedges|
|Minced garlic||1 Tablespoon|
|Brown sugar||2 Tablespoon|
|Whiskey||2 Ounce (good)|
Preheat the oven to 425°F. Place peaches in a lightly greased 9×13 pan. Place in oven and roast for 360 minutes, turning ½ way through. When done roasting, remove peaches and set aside to cool.
Reduce oven heat to 300°F. Liberally salt and pepper the ribs. Place in a 9×13 pan (save a dish and use the same one that was used for the peaches, let the peaches cool in the food processor bowl). Roast for 2 hours or more if needed. The ribs should be fork tender but falling off the bone tender.
While the ribs are cooking, prepare the glaze. In a food processor or blender puree the roasted peaches. In a small saucepan, melt butter over medium low heat, add garlic and cook for 3-5 minutes. Add peach puree, brown sugar and a pinch of salt. Simmer until the brown sugar dissolves, stirring occasionally. Turn the heat up to medium and cook the puree until reduced by 1/3 or till your desired consistency. Remove from heat and whisk in the whiskey.
When the ribs are done, grill them over hot coals or medium high heat on a gas grill. Glaze the ribs with the peach puree, turning and glazing frequently for about 5 minutes or until you start to see nice charcoal spots on the ribs.
Serve hot with extra Peach and Whiskey glaze for dipping.
Serving size: Complete recipe
Calories 3168 Calories from Fat 1145
% Daily Value*
Total Fat 128 g196.4%
Saturated Fat 51.8 g259.2%
Trans Fat 0.8 g
Cholesterol 1407 mg469%
Sodium 1221.5 mg50.9%
Total Carbohydrates 70 g23.2%
Dietary Fiber 5.6 g22.3%
Sugars 59.6 g
Protein 381 g762.2%
Vitamin A 37.8% Vitamin C 46.3%
Calcium 43.6% Iron 97.1%
*Based on a 2000 Calorie diet