Recipe for...Ribs with a Peach Ginger Sauce


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Ribs with a Peach Ginger Sauce This recipe is rated : 0 Recipe Ingredients 5 lb pork spareribs, meaty Sauce: 1 tbsp peanut oil 1 1/2 tbl minced garlic 2 tsp minced fresh ginger 1/4 cup Dry Sherry 1 1/2 cup pureed peach pulp 2 tbsp tomato paste 1 tbsp light brown sugar 1 1/2 tbl fresh lime juice 2 tsp red wine vinegar 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 tsp Chinese Chile paste with garlic Salt and pepper, to taste Cooking Procedures 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 1/4 hours. Serve at once.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: In the morning add the grated rind and juice of the orange, seeded raisins, and walnuts, cut in small pieces. Cook slowly until thick. Store in a stone jar or pour into sterilized glasses. CRANBERRY MARMALADE 1 qt. cranberries. 1 cup sugar. 2 cups seeded raisins. 1 cup water. Place cranberries and water in a saucepan, cover and bring quickly to boiling point. As soon as they begin to soften, mash and then boil for three minutes. Press through a strainer. Wash and dry the raisins a
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