Peach preserves are what puts the peach into these Peachy BBQ Beef Ribs. The acidity of the vinegar and lemon juice perfectly balance the sweetness of the brown sugar and the preserves.
The ribs are pre-baked which makes them meltingly tender. The sauce forms a deliciously thick coating on the ribs during the cooking time. Finger licking good. Finish on a BBQ grill for added flavor if you like.
I thought a simple side of buttered zucchini worked perfectly here. Corn on the cob would be great, too.
2 pounds (905g) beef ribs
1/4 cup (80g) peach preserves
1/2 cup (120ml) water
Juice of 1 lemon
1-1/2 Tbs (23g) brown sugar
1 Tbs (15ml) vinegar
1/2 tsp (1.3g) paprika
freshly ground black pepper
2 Tbs (28ml) Worcestershire sauce
1. Preheat oven to 450°F/230℃.
2. Place the ribs on a rack in a shallow baking pan and roast in oven for 30 minutes.
3. In a small saucepan, combine all other ingredients and cook over medium heat until thickened, stirring constantly. Set sauce aside.
4. Remove the ribs from pan and pour off the fat. Reduce oven heat to 350°F/180℃.
5. Return ribs to the pan, and pour the sauce over them. Bake uncovered, basting occasionally, until ribs are tender, about 1 hour.
6. If you like, finish the ribs on a BBQ grill.
Recipe from Vermont Castings’ Modern Grilling Cookbook
A peachy dinner deserves a peachy song.
The cello interwoven with the percussion is so great in Build A Boat and I adore Cathy Wilcock’s dreamy vocals.
Check out Gymnast on the band’s Website, where you can learn upcoming UK tour dates and buy their music.