Recipe: Ribs with a Peach Barbecue Sauce (John Ash recipe)

RIBS WITH A PEACH BARBECUE SAUCE

5 pounds meaty pork or lamb spareribs
FOR THE PEACH BARBECUE SAUCE:
1 tablespoon peanut oil
1 1/2 tablespoons minced garlic
2 teaspoons minced fresh ginger
1/4 cup mirin or medium-dry sherry
1 1/2 cups pureed peach pulp (4 large peaches)
2 tablespoons tomato paste
1 tablespoon packed light-brown sugar (or more to taste)
1 1/2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon Chinese chile paste with garlic
Salt and freshly ground black pepper to taste

Cut the ribs into individual portions and set aside in a large bowl.

TO 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.

WHEN READY TO COOK THE RIBS:
Preheat the oven to 400 degrees F.

Arrange the spareribs in a shallow baking pan. 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.

Makes 4-6 servings
Source: Cooking Right with John Ash, TV Food Network