These meaty ribs are great picnic fare. Bake them first, to make them tender, then simply finish them off on the grill with a fruity basting sauce.
—TOM ARNOLD MILWAUKEE, WI
PREP: 20 MIN. COOK: 2 HOURS 10 MIN. MAKES: 4 SERVINGS
2 racks pork baby back ribs (4 pounds), cut into serving-size pieces
1/2 cup water
3 medium ripe peaches, peeled and cubed
2 tablespoons chopped onion
2 tablespoons butter
1 garlic clove, minced
3 tablespoons lemon juice
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
2 teaspoons soy sauce
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1. Place ribs in a shallow roasting pan; add water. Cover and bake at 325° for 2 hours.
2. Meanwhile, for sauce, place peaches in a blender; cover and process until blended. In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through.
3. Drain ribs. Spoon some of the sauce over ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and brushing with sauce.