Ingredient Spotlight-Peachy Keen Barbecue Sauce

Fresh peaches are one of my favorite summer fruits.  My favorite way to eat them is sliced with a little light cream poured over with a little sugar if necessary.  Unfortunately, we do not yet have fresh peaches here this year.  We had a cold, late spring, and everything is running about 2-3 weeks late.

When one can't get fresh peaches, than canned ones will have to do.  Since peaches are most commonly used in desserts, I thought I would share a different use of canned peaches-Peachy Keen Barbecue Sauce.  This is a very easy and good barbecue sauce.  It is fairly spicy.  Cut back on the ginger if it is too spicy to suit.  I add a second can of peaches, drained and chopped, to play up the fact that there are peaches in the sauce.  That is entirely optional, however.  The sauce can be used with any meat or poultry.  I used it to make some oven-barbecued, country-style pork ribs and will share that, too.

 Peachy Keen Barbecue Sauce
1 (16 oz.) peach halves, drained
1/2 c. brown sugar, packed
1/3 c. catsup
1/3 c. vinegar (I use rice vinegar, but any kind will do.)
2 T. soy sauce
2 cloves garlic, minced
2 t. fresh ginger root, minced or 1 t. ground ginger
Dash freshly ground black pepper
1 (16 oz.) can peach halves, drained and chopped (optional)

Place drained peach halves in a blender or food processor and blend until smooth.  Pour into a small saucepan and add remaining ingredients.  Frugal tip:  I use the measured out vinegar to rinse out the blender container.  Bring to a boil and simmer 10 minutes.  Makes about 2 c.

Oven-Barbecued Country Pork Ribs
Country Ribs-I had about 2 1/2 lbs. but can be whatever amount is needed
Barbeque Spice Mix (recipe below)

At least 3 to 4 hours before cooking, sprinkle and rub Barbecue Spice Mix on all sides of pork ribs.  Chill in refrigerator until 30 minutes before cooking.  Let stand to remove refrigerator chill.  Place ribs on a rack in a foil-lined baking pan.  Place in 350-degree oven and bake ribs 30 minutes.  Baste with some of the sauce.  Bake 15 to 30 minutes more, basting with sauce every 10 minutes until done.  My ribs were small so 45 minutes was plenty of time.  If ribs are larger, they may need more time in the oven.  Remove ribs from baking pan to serving platter.  Spoon any barbecue sauce left in pan over the ribs.  Warm remaining sauce and pass to serve with ribs.  The sauce is also very good spooned over rice or couscous.

Barbecue Spice Mix
4 T. paprika
2 T. chili powder
2 t. ground coriander
2 t. sugar
2 t. cumin
1 t. curry powder
1 t. dry mustard
1 t. pepper
1 t. dried thyme leaves, crushed
1 t. cayenne pepper

Combine ingredients in a small bowl, blending well.  Store in an airtight jar or zip-top plastic bag in a cool, dry place.  Use within 3 months.  Sprinkle and rub on beef, pork, or poultry.

Linking to Ingredient Spotlight,  Whisking Wednesdays, Foodie Wednesday.