Directions:
- Slice peaches, remove pits, puree in food processor with Brown Sugar. Slice ribs into single pieces, 1 rib per slice.
- Place ribs in a plastic storage bag, pour sauce and pepper in the bag, gently squish contents so they mix well, seal the bag, and marinate in fridge overnight or for at least 2 hours.
- Bake ribs on a drip rack in a roasting pan 350 about 40 to 50 minutes. Pour remaining sauce over the ribs when you begin cooking. Pork is cooked when it reaches internal temperature of 160°F.
- To protect your pan, spray with cooking spray and cover the interior with tin foil prior to inserting drip rack and ribs.
- Nutrition Analysis is based on 2 ribs per person.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.17 Kcal (2232 kJ) | ||
| Calories from fat | 313.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.84g | 54% | |
|---|---|---|---|
| Cholesterol | 120.93mg | 40% | |
| Sodium | 128.04mg | 5% | |
| Potassium | 610.77mg | 13% | |
| Total Carbs | 29.44g | 10% | |
| Sugars | 25.81g | 103% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 23.91g | 48% | |
| Vitamin C | 7mg | 12% | |
| Iron | 1.9mg | 11% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 196.16 Kcal (821 kJ) | ||
| Calories from fat | 115.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.82g | 54% | |
|---|---|---|---|
| Cholesterol | 44.49mg | 40% | |
| Sodium | 47.11mg | 5% | |
| Potassium | 224.71mg | 13% | |
| Total Carbs | 10.83g | 10% | |
| Sugars | 9.49g | 103% | |
| Dietary Fiber | 0.95g | 10% | |
| Protein | 8.8g | 48% | |
| Vitamin C | 2.6mg | 12% | |
| Iron | 0.7mg | 11% | |
| Calcium | 19.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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