There is one sneaky ingredient hiding in here…I’d have never guessed it if you served them to me and gave me a pop quiz. But, you have to know it because it made all the difference. Peaches! Canned peaches! Lots of ’em!
They added a subtle tang, so the sauce didn’t rely too much on vinegar and a hint of sweetness but not in a sugary kind of way.
I know some of you think it is fall and that means the grill needs to be locked down for the season but I’m in Southern California where we are still baking our bones daily. It is hot, out-of-control-i-wish-it-would-start-acting-like-fall-around-here kind of hot. So hot! So we decided to pretend it was summer over the weekend and now, we know why. Yum!
You’ll want to make a rack soon, or pin these to try next summer.
12 oz canned peaches, drained
1/3 cup ketchup
1/3 cup vinegar
2 Tbsp soy sauce
1 cup brown sugar
1 clove garlic
2 tsp ground ginger*
1 tsp salt
4 lbs meaty spareribs
Preheat oven to 350 degrees.
Rub ribs with salt and pepper then place in a deep pan with 1/4 cup water. Cover tightly and bake for 1 hour.
While baking mix all remaining ingredients in a blender, puree until smooth.
Preheat bbq to medium-low (approx 300 degrees). Place meat on the grill and brush with sauce Continue brushing and flipping for 30 minutes, until sauce is all on the ribs.
*Feel free to skip the ginger if you don’t have it on hand, I did!
Seasoned with salt and pepper. Add a splash of water, cover with foil and in to the oven.
Meanwhile, pour everything into the blender at once.
Let the blender do the work.
Begin basting with each turn. You will start to see the sauce caramelizing with each turn.
Once the sauce is gone, give it a few more minutes and pull the off the grill.
Cut them up and serve ’em hot.
Do you know any other recipes with sneaky ingredients like this? Please share!