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Oregon Meat Recipe 

Sweet and Spicy Beef Ribs with Grilled Peaches

Serves 4


  • 4 pounds beef back ribs
  • 4 tablespoons water
  • 4 peaches, halved and pitted


  • 1 cup chili sauce (12 oz.)
  • 1/2 cup molasses
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons hot pepper sauce
  • 1 1/2 teaspoons crushed red pepper pods
  • 1/2 teaspoon cinnamon

Divide ribs into two slabs (about 3-4 bones each). Place each slab of ribs on double thickness of heavy-duty foil that is twice the length of slab plus 8 inches. Sprinkle each slab with 2 tablespoons of water. Form foil packets using a drugstore wrap by bringing the sides together at the top and folding over several times. Fold the open ends over several times so that foil is securely around ribs leaving some air space. Place packets on grill over low to medium coals. Cover cooker and grill 1 hour, turning packets every 20 minutes. 

While ribs are cooking, combine chili sauce, molasses, 1/2 cup water, lemon juice, hot pepper sauce, red pepper pods and cinnamon in a small saucepan. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. 

Remove ribs from foil and place directly on grid. Brush both sides with sauce. Continue grilling over low heat 30 minutes brushing ribs occasionally with sauce. 

During last 10 minutes that ribs are grilling, place peach halves cut side down on grid. Grill 7 minutes. Turn and brush cut side with sauce. Grill 5 additional minutes or until peaches are soft, brushing occasionally with additional sauce. 

Thoroughly heat remaining sauce. Serve ribs with peaches. 

Recipe from Agri-Business Council


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