I spotted some really lovely, fat country style pork ribs at the store the other night, so I bought a package.  I thought I could bake them with BBQ sauce, but I wanted to try something a little different.  I saw a recipe for country style ribs done with papaya, but I had half a peach in the refrigerator that I needed to use.  So, I thought why not make it with peach instead?

This recipe is mostly mine even though it was inspired by another one, but that’s really how recipes develop.  You see something and you think, “why not try it this way and change or add this ingredient”?

This came out deliciously with a lovely hint of peach in the sauce and it is low carb!  I used Heinz Chili Sauce instead of tomato sauce, but either works.  You can also add in 1/4 cup of Bell Peppers for a little more flavor and spice.

Peachy Country Pork Ribs

1 clove Garlic
1/2 large Peach, peeled and cubed
1/4 cup Water
1/4 cup White Wine or Sherry
2 tablespoons Sugar Free Honey
or Sugar Substitute
2 tablespoon spicy Tomato Sauce or Chili Sauce
4 large Country Pork Ribs, boneless (about 12 to 16 oz.)
3 tablespoons Olive Oil
1/4 cup chopped Onions
Salt & Pepper to taste

Put the garlic, peach, water, wine, honey, tomato (or Chili sauce) into the food processor and pulse several times until it is liquefied.

Cut the pork ribs into 4 pieces so that you have 16 pieces. Heat olive oil over medium high heat in a large skillet, then add the onions and sauté a minute. Add the pork and cook and stir until it is lightly browned on all sides. Add the sauce and stir to coat all the meat. Reduce heat to a high simmer and cook for 30 minutes. Check on the pan, stir the meat and turn it over, then cook another 30 minutes until the sauce is thick and the pork is done.

Makes 4 average servings – one whole pork rib per person.

Nutrition Information per serving:
Calories: 416.2 Fat: 32.4 g Net Carbs: 6.2 g Protein: 20.8 g