|Nutritional Guidelines (per serving)|
When inviting friends over this summer for dinner, surprise them with a rack of ribs, instead of the ubiquitous hot dogs and hamburgers. And these baby back ribs are sure to delight, as they are baked and glazed with a tasty peach barbecue sauce made with ripe summer peaches, taking advantage of the season's fresh produce.
Serve these ribs with potato salad, baked beans, and coleslaw or a tossed salad. This recipe makes about 2 to 2 1/4 cups of sauce.
- 2 racks baby back ribs or spareribs
- 1 large clove garlic (peeled and cut in half)
- Salt to taste
- Black pepper to taste
- For the Peach Barbecue Sauce:
- 2 medium peaches (peeled, pitted, and sliced or chopped)
- 1 3/4 cups ketchup
- 2 tablespoons corn syrup or golden syrup
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons cider vinegar or red wine vinegar
- 1 teaspoon mustard
- 2/3 cup packed light brown sugar
- 1 dash cayenne pepper
Preheat oven to 350 F.
Cut ribs into portions for serving. Rinse with cold water and pat dry with paper towels.
Arrange the ribs, meaty side up, in a large foil-lined roasting pan or another large baking pan. Rub cut garlic halves over the meaty part of the ribs. Sprinkle lightly with salt and pepper.
Bake the ribs for 1 hour, turning about halfway through the cooking time.
Meanwhile, make the sauce. Combine sauce ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes. Mash, blend lightly with an immersion blender, or pulse sauce a few times in a blender.
Turn the ribs back so the meaty side is up and brush about half of the sauce over the ribs. Cover the baking pan with foil and reduce heat to 250 F. Continue baking for 1 1/2 to 2 hours.
Heat the remaining sauce and serve with the ribs.
Baby Back Vs. Spare Ribs
Baby back ribs are so named because they are shorter than the spare rib. Each rib is between 3 and 6 inches long and an average of 12 ribs make up a rack of baby back. Most racks feed 2 people and are 1 1/2 to 2 pounds. Spare ribs, on the other hand, are meatier and feed 3 to 4 people. A common cut is called the St. Louis-style where the cartilage and breastbone are removed leaving a flat, rectangular piece that is easy to cook. As you may guess, spare ribs are more expensive than baby back ribs.