Peach, tomato and red pepper for salsa

As a break from bottle cuisine, create this mouthwatering pork loin back ribs recipe slathered with your homemade basting sauce and topped with a delightful peach and bell pepper salsa.

You can prepare this appetizing recipe with a handful of ingredients. What's more, the recipe yields enough sauce enough for one finger-licking meal of pork loin back ribs with no leftovers.

The fresh salsa, superior to anything in a jar, takes only minutes to put together and doesn't linger in the fridge.

Pork Loin Back Ribs with Tomato Bourbon Sauce

    Prep Time: 20 minutes

    Cook time: 1 hour 40 minutes

    Yield: Serves 2

Pork Loin Back Ribs with Tomato Bourbon Sauce Ingredients

    1 small rack pork loin back ribs (baby back ribs; about 1 pound)

    1 tablespoon canola oil

    1 garlic, minced

    1 small red onion or large shallot, chopped

    1/2 teaspoon chipotle chili powder

    1/4 teaspoon ground cumin

    1/4 teaspoon pepper

    2 tablespoons bourbon or brandy

    11/2 tablespoons honey

    1 (15-ounce) can tomato sauce

    Salt, optional

Pork Loin Back Ribs with Tomato Bourbon Sauce Recipe Instructions

    Place rack of ribs on a greased rack over a foil-lined roasting pan. If necessary, cut the pork rib rack in half to fit.

    Place in preheated 325-degree oven and bake for 45 minutes.

    Meanwhile, heat oil in medium pot over medium heat. Add garlic and onion. Cook for 5 minutes, or until onion is tender. Stir in chili powder, cumin, pepper, bourbon, honey and tomato sauce.

    Reduce heat to low and simmer for 10 minutes to blend flavors.

    Taste and add salt, if necessary. Remove and reserve 3/4 cup of sauce.

    Remove ribs from oven. Generously baste with remaining sauce. Bake for another 45 minutes or until the meat is very tender and the sauce clings to the ribs. Serve ribs with reserved 3/4 cup sauce for dipping.

Each Pork Loin Back Ribs with Tomato Bourbon Sauce serving has: 650 calories; 40 grams total fat; 31 grams protein; 33.45 grams carbohydrates; 129 milligrams cholesterol; 2623 milligrams sodium and 4 grams dietary fiber.

Peach, Tomato and Pepper Salsa

    Prep Time: 10 minutes

    Yield: Serves 2

Peach, Tomato and Pepper Salsa Ingredients

    1 large, ripe, sweet peach, peeled, pitted and chopped

    1 plum tomato, chopped

    1 small red bell pepper, cored, seeded and chopped

    1 small red or green serrano chili, seeded and minced (see note)

    2 tablespoons fresh limejuice (juice of 1 large lime)

    2 teaspoons honey

    1/8 teaspoon salt

    2 tablespoons minced fresh cilantro

Peach, Tomato and Pepper Salsa Recipe Instructions

    Combine peach, tomato, bell pepper and chili in a medium bowl. Stir together lime juice, honey and salt in a cup.

    Pour over peach mixture and toss gently but well. Sprinkle on cilantro.

Note: Serrano chili can be irritating. Wear kitchen gloves when you handle the chili, and don't rub your eyes.

Each Peach, Tomato and Pepper Salsa serving has: 60 calories; 0.5 grams total fat; 1 gram protein; 15.5 grams carbohydrates; 120 milligrams sodium and 2.5 grams dietary fiber.


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Pork Loin Back Ribs with Tomato Bourbon Sauce Recipe

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