If you have an air fryer try St. Louis Pork Ribs one night. These will be added to your list of faves in no time!
If not you can grill'em. Nothing like a delectable set of basted ribs for summer night eats. But who wants to slave that time over the hot coals when weather indexes tend to be higher this summer?
I'll share my trick. I place them in the oven for an hour wrapped in foil. Then I allow them to graze the grill for 15 - 20 minutes during a continuous baste. I also added a bit of the glaze on top before baking them to ensure that flavor seeps low to the bone.
3 to 4 pounds pork baby back ribs, cut into serving-size pieces
1 can (15-1/4 ounces) peach halves, drained
1/3 cup soy sauce
1/4 cup canola oil
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon sesame seeds, toasted
1 garlic clove, peeled
1/4 teaspoon ground ginger
Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally.
Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs.
Grill until meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with remaining sauce.