Killer Ribs
Killer Ribs feature tender pork ribs glazed with a smoky peach barbecue sauce, combining warm spices and a sweet tang, perfect for cookouts and family gatherings.
Ingredients
Instructions
- Trim excess fat from the ribs.
- Place the ribs in an 8 to 10-quart pan.
- Add chopped onion, ground cinnamon, dried basil leaves, ground allspice, ground ginger, crushed hot red chilies, bay leaves, and minced garlic.
- Fill the pan with water to cover the ribs.
- Bring to a boil on high heat.
- Reduce to a simmer and cook for about 1 hour.
- Meanwhile, in a blender, puree the drained sliced peaches.
- Stir in barbecue sauce and remaining chilies into the peach puree.
- Drain the cooked ribs.
- Lay the ribs on a grill 4 to 6 inches above the coals.
- Baste frequently with the peach sauce and turn ribs as needed to develop a rich brown glaze, about 20 minutes.
- Add more sauce as needed during grilling and serve.
Tips & Substitutions
For best results, marinate the ribs overnight with the spice mix for deeper flavor. If you prefer a milder sauce, reduce the amount of crushed hot red chilies. You can substitute the pork ribs with beef short ribs if desired, but adjust cooking time accordingly. Consider using homemade barbecue sauce for a more personalized touch.
Serving Suggestions
Serve these killer ribs with classic sides like coleslaw or potato salad. They pair beautifully with Sarah Salad for a refreshing contrast. For a complete meal, consider serving with cornbread and baked beans. A chilled beer or sweet iced tea complements the flavors perfectly.
Storage & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in aluminum foil and place them in a preheated oven at 350°F for about 20-30 minutes, or until heated through. You can also reheat on a grill for a few minutes to maintain the glaze.
Nutrition & Diet Analysis (per serving)
Each serving of Killer Ribs contains roughly 833 calories, with 32g protein, 179g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (261% of the Daily Value), iron (155% of the Daily Value), and calcium (109% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2202mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute pork ribs with beef short ribs or even chicken. Adjust the cooking time based on the type of meat used, as chicken will require less time while beef may need longer to tenderize.
What if I don’t have a grill?
If grilling isn’t an option, you can finish cooking the ribs in the oven. After boiling, place them on a baking sheet, baste with the sauce, and bake in a preheated oven at 400°F for about 20-30 minutes, turning occasionally until glazed.
Can I make the peach sauce ahead of time?
Absolutely! The peach sauce can be made ahead and stored in the refrigerator for up to a week. Just reheat it before basting the ribs to ensure it’s warm and flavorful. This makes prep easier for your barbecue or family gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).