Recipe - Ribs With A Peach Barbecue Sauce

5 pound Pork Or Lamb Spareribs;
meaty

FOR THE SAUCE
1 tablespoon Peanut Oil
1 One half tablespoon Minced Garlic
2 teaspoon Minced Fresh Ginger
One fourth cup Mirin Or Medium Dry Sherry
1 One half cup Pureed Peach Pulp (4 Large
Peaches)
2 tablespoon Tomato Paste
1 tablespoon Light Brown Sugar (Packed),;
or more to taste
1 One half tablespoon Fresh Lime Juice
2 teaspoon Red Wine Vinegar
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
1 teaspoon Chinese Chile Paste With
Garlic
Salt And Freshly Ground
Black Pepper; to taste

Cut the ribs into individual portions and set aside in a large bowl. Make
the barbecue sauce: heat the oil in a saucepan over low heat. Add the
garlic and ginger and stir until aromatic, about 30 seconds. Add the mirin
and reduce over high heat for about 2 minutes. Add the remaining sauce
ingredients and simmer for about 20 minutes, stirring. Arrange the
spareribs in a large dish. Brush with generous amounts of the sauce and
refrigerate for 12 hours or overnight. Preheat the oven to 400 degrees.
Arrange the spareribs in a shallow baking pan and bake, brushing frequently
with the remaining sauce, until the ribs are well browned, crisp, and
cooked through, about 1 One fourth hours. Serve at once.

Yield: 46 servings
Recipe By : COOKING RIGHT SHOW #CR9749

Posted to MCRecipe Digest V1 #279

Date: Tue, 5 Nov 1996 09:11:42 0500 (EST)

From: Bill Spalding billspa@icanect.net