Ginger Peachy Ribs



  • 5 pounds meaty pork spareribs


  • 1 tablespoon peanut oil
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1/4 cup dry sherry
  • 1 1/2 cups pureed peach pulp
  • 2 tablespoons tomato paste
  • 1 tablespoon light brown sugar
  • 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 pepper, to taste


  1. Ribs: Cut the ribs into individual portions and set aside in a large bowl.
  2. Sauce: Heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the sherry and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring occasionally.
  3. Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight.
  4. Heat oven to 400 degrees F.
  5. 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 1 1/4 hours.
  6. Serve at once.

Yield: 6 servings

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