Ribs with a Peach Barbecue Sauce
Submitted by asanning6
Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.
YIELD
8 servingsPREP
12 hrsCOOK
75 minREADY
14 hrsThese ribs break the American barbecue sauce mold. Instead of ketchup and molasses, the sauce builds on pureed fresh peach pulp, mirin, fresh ginger and Chinese chili paste for something that reads as a Pacific Rim mashup: sweet fruit, savory Worcestershire and Dijon, and a back-heat of garlic chili.
The 12-hour marinade is where the real work happens. Peaches carry natural enzymes that tenderize the meat while the sauce clings, so by morning the ribs have both flavor depth and a head start on getting fork-tender in the oven.
Baking at 400F (205C) for about 75 minutes is hot enough to crisp the exterior and lacquer the sauce into a sticky, glossy coating. Frequent basting during the roast is what turns good into great, each coat bakes into the next and builds that distinctive layered finish.
Lamb or pork both work here, lamb gives a gamier, more aromatic result while pork stays classic.
Kitchen Tips
- Use ripe, fragrant peaches for the sauce, underripe fruit won’t give the sauce enough natural sweetness or perfume
- Reduce the mirin fully before adding the rest of the sauce, the alcohol flavor cooks off and leaves a cleaner sweetness behind
- Don’t skip the overnight marinade, 12 hours is the minimum to get the flavors truly into the meat
- Baste every 15 minutes during the roast, repeated coats are how the lacquered crust develops
- Line the pan with foil, the sugar in the sauce scorches fiercely on bare metal
Variations
- Swap peaches for fresh mango or pineapple for a different tropical profile
- Finish on a hot grill for three minutes per side for real char and smoke notes
- Add a splash of bourbon to the sauce for a smoky Southern crossover
Ingredients
Directions
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℉ (200℃).
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 1¼ hours.
Serve at once.
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