Ginger Peachy Ribs

Yield: 6 servings

Ingredients

Ribs

• 5 pounds meaty pork spareribs

Sauce

• 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

Instructions

Ribs

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

Sauce

1. 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.
2. Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight.
3. Heat oven to 400 degrees F.
4. 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.
5. Serve at once.