old 1979 cookbook put out by the American Martyrs Catholic church in Manhattan Beach, Ca....called 'Recipes and Remembrances'.
I loved that this rib recipe had one unique ingredient...strained peaches baby food! I also loved that it is totally cooked in the oven! I did a very slight tweak by adding more garlic and omitting the ginger. But I'm writing the recipe the original way and showing my changes in red.
This rib sauce is so very tasty...I wanted to just drink it as soon as I tasted it! This sauce would be great if you wanted to use it just as a barbeque sauce! All you would need to do is cook it down on the stovetop to thicken it slightly! My hubby and I were licking our fingers clean as we ate these ribs. The sauce thicken up nicely as it baked on the ribs! It was so fruity, tangy, sweet and savory! I loved how easy this was to make and my hubby loved that he didn't have to turn on the barbeque!
Thank you Michelle Conner for this amazingly tasty rib recipe!
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| Easy Oven Luau Ribs INGREDIENTS: 4 lbs. spareribs, cut into individual pieces & lightly sprinkled with salt and pepper 2 jars (4.5 oz each) strained peaches baby food 1/3 cup catsup 1/3 cup red wine vinegar 2 Tbls. soy sauce 1/2 cup brown sugar 2 cloves garlic, minced -I used 3 large cloves 2 tsp. ginger - I omitted this DIRECTIONS: Preheat oven to 450 degrees F. Line a large baking dish with tin foil. The dish must be large enough to fit the ribs in a single layer. Place seasoned ribs in baking dish and bake uncovered on center rack for 15 minutes. Pour off liquid from baking dish and lower heat to 350 degrees F. Baste ribs generously with the sauce mixture, then cover and bake for another one and a half hours, basting every 1/2 hour. When ribs are done baking slide them around in the thickened rib sauce that forms on the bottom of the baking dish and place on a serving platter. Serve warm. Serves 4 people |
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