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Ginger Peachy Georgia Ribs




Source of Recipe


Norma Kisker/Real Food for Real People


List of Ingredients




Ginger Peachy Georgia Ribs
3 to 5 Lbs of boneless pork ribs,cut in to 4" pieces

Ginger Peachy Rib Sauce
1 large can of peaches in heavy syrup,30oz size or
two 15oz cans. (Drain peaches,reserving syrup. Place peaches into a blender or food processor and completely liquify to a thick pulp,reserve.)
1 Small hand of fresh ginger,about 5oz,peeled (pulp ginger in food processor, you should have about 2 generous Tablespoons.)
2 Tablespoons of ground Allspice
1 Tablespoon of ground Cinnamon
1 Tablespoon of Chili powder
2 Tablespoons of Louisanna style liquid hot sauce,
Crystal, Franks, Texas Pete, etc.
1/4 Cup dark Molases
1/3 Cup brown sugar, or sub for both the molasses and the sugar with 1/2 Cup of Dark Brown sugar.

Recipe



Place all ingredients in a heavy 4 Qt saucepan and bring to a boil. Reduce heat and simmer for about 30 to 40 minutes till reduced by about 1/3rd. You should have about 1 to 1-1/2 quarts of sauce. Sauce can be made up to a week ahead if refrigerated.

On day of ribs; cut ribs into 4 to 5in long pieces and "brine"the ribs in salted, sugar water. Use a non reactive container....never aluminum!! Allow the ribs to soak for about an hour, then place ribs on a baking sheet in a hot(450*) oven for 10 to 15 min, watch them carefully, see to it that they brown well but do not burn. When they are browned, imiedately reduce heat to 300F and cook for about 1 to 1-1/2 hours. Baste ribs with ginger peachy sauce at about 10 to 15 min intervals till done. Save the remainder of the sauce to go on the ribs and rice at the table.

This will serve 4 people with "sides". Suggested sides are; baked macroni and cheese,tomatos & okra,greens and pot liquor,fried taters and hush puppies. This scales up well and works great in large batches.