Recipes

RECIPES

Enjoy these wholesome and healthy recipes you can feel good feeding your family.


Cook/Prep Time
COOK/PREP TIME 3 hours, 25 MINUTES
Servings
SERVINGS 8
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Smoky and Sweet Peach Barbeque Ribs
Ribs get the whole treatment with a smoky rub before baking and basting in a sweet BBQ sauce with a peach twist.

INGREDIENTS

 2 COLEMAN NATURAL® Pork Back Ribs, Whole Racks 

Brine: 

8 cups water 

1 cup cider vinegar 

1/4 cup granulated sugar 

1/4 cup kosher salt 

1 tbsp smoked paprika 

6 cloves garlic, smashed 

1 tbsp peppercorns 

Rub: 

1/2 cup firmly packed dark brown sugar 

3 tbsp smoked paprika 

2 tbsp granulated sugar 

1 tbsp kosher salt 

2 tsp garlic powder 

1 tsp freshly ground pepper 

1 tsp dry mustard 

1 tsp ground cumin 

1 tsp ground ginger 

1/2 tsp ground cinnamon 

Peach Glaze: 

1 1/2 cups peach jam 

1/4 cup lime juice 

2 cloves garlic, minced 

1 tbsp minced ginger 

1 tbsp Dijon mustard 


INSTRUCTIONS
  1. Brine: Combine the water, vinegar, sugar, salt, smoked paprika, garlic and peppercorns in a large saucepan; bring to a boil. Cook for 5 minutes or until the sugar and salt are dissolved. Remove from heat and cool completely. 
  2. Place the ribs in a re-sealable plastic bag and fill with the brine; seal the bag closed. Refrigerate, turning occasionally, for 4 hours or overnight. Remove ribs from the brine; discard brine.  
  3. Rub: Stir the brown sugar with the smoked paprika, sugar, salt, garlic powder, pepper, mustard, cumin, ginger and cinnamon. Rub all over both racks of ribs. Let stand for 30 minutes.  
  4. Peach glaze: Whisk the jam with the lime juice, garlic, ginger and mustard.   
  5. Preheat the oven to 325°F. Arrange the ribs on a baking sheet fitted with a rack; cover with foil. Bake for 1 hour 30 minutes; remove foil. Bake, basting with the peach glaze every 30 minutes, for 1 hour 30 minutes or until bones move easily within the meat. Cut into 3-bone portions and arrange on a serving platter.  

TIPS
  1. The peach glaze can be made up to 5 days in advance.  
  2. Make double the spice mixture and save half to use with poultry or other cuts of pork.  

NUTRITIONALS
455
CALORIES
2g
SAT FAT
860mg
SODIUM
28g
SUGARS
15g
PROTEIN
  • Serving Size 1/4 rack of ribs, approx. 3 bones

  • Servings Per Container 8

  • Amount Per Serving
    (* % of Daily Value)

  • Calories 455

  • Calories from Fat 15g

  • Total Fat 6g (9%)

  • Saturated Fat 2g (10%)

  • Trans Fat 0g

  • Cholesterol 32mg (11%)

  • Sodium 860mg (36%)

  • Total Carbohydrate 39g (15%)

  • Dietary Fiber 4g

  • Sugars 28g

  • Protein 15g

  • Vitamin A 6%

  • Vitamin C 7%

  • Calcium 15%

  • Iron 16%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.