Country-Style Ribs with Jalapeño-Peach Sauce

Canned peaches and brown sugar add an incredible amount of sweetness to these smoky country-style pork ribs. Brush the...
Contributor
National Pork Board

Canned peaches and brown sugar add an incredible amount of sweetness to these smoky country-style pork ribs. Brush the ribs with a scratch-made peach and jalapeño sauce as they cook for lots of delicious flavor.

8
Servings
539
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Pounds country-style pork ribs
  • 1 29-ounce can peach slices in heavy syrup, untrained
  • 3 Tablespoons chili sauce
  • ½ Cup brown sugar
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons steak sauce
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons cumin
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • 2 jalapeno chiles, seeded and minced

Directions

Put the peaches, chili sauce, sugar, vinegar, steak sauce, oil, cumin, salt, and pepper into a blender or food processor and blend until smooth. Pour the sauce into a medium saucepan and stir in the jalapeños. Heat through, stirring, over low heat.

Prepare a banked medium-hot fire in a kettle-style grill. Grill the ribs over indirect heat for 2 hours, brushing them with the peach sauce several times during the last 30 minutes of grilling. Bring the remaining sauce to a boil and let it cook for 2 minutes. Then, serve the sauce with the ribs. 

Nutritional Facts

Total Fat
27g
39%
Sugar
1g
1%
Saturated Fat
9g
38%
Cholesterol
224mg
75%
Carbohydrate, by difference
3g
2%
Protein
67g
100%
Vitamin A, RAE
8µg
1%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
108mg
11%
Choline, total
229mg
54%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Iron, Fe
5mg
28%
Magnesium, Mg
65mg
20%
Niacin
18mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
556mg
79%
Riboflavin
1mg
91%
Selenium, Se
108µg
100%
Sodium, Na
301mg
20%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
144g
5%
Zinc, Zn
9mg
100%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.