Sunday, July 7, 2013

Easy Oven Luau Ribs!

Easy Oven Luau Ribs!
This is one of those rare recipes that makes you do a happy dance after you taste it! I was shown this recipe by a foodie friend named Michelle Conner!
She found this recipe in an 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 barbecue 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 barbecue!

Thank you Michelle Conner for this amazingly tasty rib recipe!


Easy Oven Luau Ribs!
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.
Mix remaining ingredients together in a bowl to create a basting sauce.
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
 

 

53 comments:

  1. These sound simply wonderful and will be making them for my family very soon. Thanks for sharing this recipe. :-)

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    1. Thank you so much for the great comment! That is always so appreciated! Please come back and let me know how you liked them! =D

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  2. Chokolate ExpressionsJuly 8, 2013 at 5:03 PM

    I dont eat pirk. Do u think I can use this on beef ribs, as well?

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    1. Yes, I think it would be just as tasty with beef ribs! Thanks for checking it out! =D

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  3. Can it be made with baby back ribs

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    1. Yes, I think this would work with any kind of ribs! You can't go wrong with this recipe! =D

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  4. Thank you so much, Lillian. I'll have to try this. I'm curious about something. Why did you omit the ginger?

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    1. Oh, I omitted the ginger because my kids aren't fans of that spice in savory foods. If I made it for myself I would have probably only used 1/2 the amount because I'm not a huge fan of it either and wouldn't want the ginger taste to be too strong. 2 tsp. sounds like a lot to me.
      Please let me know how you liked it when you try it! Thanks! =D

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    2. Im glad you said you could omit ginger because I'm highly allergic to ginger!

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    3. Great! I hope that means you'll try it! =D

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  5. instead of baby food peaches, have you tried to do them with fresh or frozen peaches that have been processed in the food processor then maybe cooked down a bit? Just wondering how it would change the flavor and consistency .

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    1. Hi Debbie! No, I didn't try that but I think it would work! This was my first time making the recipe. It's just so hard to find flavorful peaches in grocery stores near me. I think I need to pick my own straight from the farm...lol! Baby food peaches have a stronger peach flavor than the peaches I usually buy...plus it's just so much easier! I hope you will try the ribs and let me know! Thanks! =D

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    2. I most definitely will! Thank you for the recipe!!

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  6. Have you cooked them in a crockpot

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    1. I have not tried this sauce in a crock pot, but I have made ribs in the crock pot before! But I'm not a big fan of the crock pot for ribs. They get too mushy and almost dissolve! I like the dry heat from the oven. And I love the nice thick coating that you get from basting the ribs with this sauce! =D

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    2. would I be able to use can peaches but put them in my bult

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    3. Yes, I think canned peaches would work. I would use the ones in 'light syrup' because the peaches in 'heavy syrup' might be too sweet. And they would need to be drained. Then puree them with your bullet, food processor or immersion blender. Please stop by and let me know how it worked if you try it...thanks =D

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  7. mahalo for sharing
    Bernie

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  8. This looks and sounds great!! Can't wait to try this recipe, thanks ;)

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    1. Thank you! Please let me know how you liked it after you've tried it! =D

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  9. I was wondering if you could make this with boneless ribs? If so, would it change the baking time? I have never cooked ribs before and would love to use this recipe...sounds wonderful.

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    1. I think this could work with boneless ribs but the flavor might be slightly different because the bones do add flavor. But I would keep the cooking time the same because you want them to melt in your mouth and not be tough at all. Thanks for checking them out! And please let me know how it works out for you! =D

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  10. can I use garlic powder instead of cloves ...and how much should I use to get the right flavor?

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    1. I wouldn't suggest using garlic powder because I think the flavor is so much different that fresh garlic. But if you must, I would use at least a tsp. and then taste the sauce to see if you can taste the garlic. Please come back to let me know how you liked them! Thanks! =D

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    2. I am so glad I checked this out today just in time to see your recipe...I have been wantng a different sauce recipe for rins Iinstead of the same old barbecue sauce..I cant wait to try this and will be doing so over Memorial weekend.

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    3. That's great Donna! We love this one! Please let me know how you liked it! This is a good one too...

      http://myrecipejourney-lillian.blogspot.com/2014/01/buffalo-style-oven-baked-ribs.html

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  11. Making these tonight Lillian. I've had the baby food since you originally posted this...about time,huh??? LOL...well, I got a super buy on ribs the other day when I hit that new store and there were $$ off coupons on lots of the meat. Snow expected here and above 6" hope you guys are too far south for it :)

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    1. Hi Judith! I'm so glad you're going to try these ribs! They are to die for! =D

      Yes, we have snow here now! I hope it's not too much for either of us!

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  12. These are awesome! Tied them for the first time today and will be making them again and again. Peggy Short

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    1. I'm so glad you tried them and like them Peggy! Thank you so much for letting me know...that is so very appreciated! =D

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  13. has anyone tried them in a slow cooker???---I'm a fan of ribs--but have little time!!!

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    1. Hi Colleen! I never tried them in a slow cooker, but I don't think you'll get the same texture. I think you need the dry heat of an oven for best results or the ribs may become steamed and mushy in the slow cooker. If you try it please let me know! Thanks! =D

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  14. sounds soooo good, want to try it soon, will use the ginger because I love it.

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    1. Thanks! If your a fan of ginger, it would be perfect with this! =D

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  15. I just made these tonight. My husband, who is not a rib lover, declared the dish "a keeper." That's high praise!! Thank you so much. Delicious!!

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    1. Thank you so much Sheri! That's the best thing I can ever hear! I appreciate your great comment! =D

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  16. I was searching for a ribs recipe my mom used to made when I was a pre-teen/teenager and I think this might be it. I know she used baby food peaches in it. I will try it and let you know if it's the one! (She would have made it in the 60's and 70's) We lived in CT by the lake and it was one of our summer favorites! Thanks for the recipe!

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    1. That's great...I hope this is the recipe you were looking for! Yes, please comeback and let me know how it turned out for you. Thank you so much =D

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  17. They sound so yummy.Do you think it would be good on wings to?

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    1. Yes, I think this would be just as good on wings! Great idea....I like the way you think! Please let me know if you try it =D

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  18. What is the total time (estimated) that the ribs cook at 350 degrees?

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    1. Hi Bev...after the first bake of 15 minutes at 450 degrees F. Then you'll see in lines 7 and 8 in the directions, it cooks for an additional one and a half hours, basting every half hour with the sauce. I hope you will try it and let me know. Thank you =D

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  19. Do you think the sauce would work for Pork Buttons (poor man's ribs)?

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    1. lol...'poor man's ribs'...yes, it would work for all kinds of ribs. But of course, the more meat on the rib the better. I especially love this sauce on country style ribs because they are so meaty. You can even use this on bone-in pork chops. I hope you will try it and let me know. Thanks for checking it out =D

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  20. When I was a college student some 55+ years ago, I was spending a lot of time with a young woman who was still living at home. She would fix Sunday dinner for her family and I was usually invited. Years later I could still remember feasting on something she called "Luau Ribs". I believe she found the recipe in a magazine. I do remember that it included baby food peaches and ginger in the glaze - it was delicious. Decades later as I tried my hand at cooking, I tried to replicate that recipe and maybe came close. Thanks to the internet search engine I may have found something based on the recipe my friend used in the early 1960s. I am planning to try this recipe at the next opportunity allowed by my self-imposed diet. Thank you and Cheers!

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    1. That is such a lovely memory...I hope this turns out to be just like the ribs you enjoyed with your college friend so many years ago. Please comeback and let me know how you liked it. Thank you so much for commenting =D

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  21. This recipe sounds great, but do you have a suggestion for substituting peaches with any other fruit? I'm not a big fan of peach, and am worried that flavour might be too much for me in the finished sauce.

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    1. Hi KCrosgrey...the peach flavor doesn't come through strong at all...its just a hint of peach. It's really just a tangy sweet sauce. You could probably use apricot or apple if you don't want to use peach. I hope you'll try it and let me know. Thank you for checking it out =D

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  22. Lillian, thanks for the recipe. I can't wait to try it. Would there be any difference in using fresh or canned peaches pulzerized in the blender versus the baby food, do you think?

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  23. Hi Cookit...I never made this using fresh or canned peaches. I think the canned would work if you use the kind in 'light syrup' and drain them before putting them into the blender. Please let me know how it works with the canned peaches if you try it because others have asked about that also. Thank you so much for checking out the recipe =D

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  24. Looks delicious...am going to try them and see how my husband likes them...he's a no sauce kind of guy but i think he would like them...tjink i might use crushed pineapple instead of peaches...

    Lisa Renea

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    1. That sounds great...let me know how it works out! Thank you =D

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