A few facts: My husband loves ribs. The kids love peaches. The hubby and kids love barbecue sauce.
What’s wrong? do you spell as Barbecue as Barbeque? well, both versions are correct. Fine then, let’s compromise and use BBQ.
Karen and I met up to shop Monday night and I scored some necessities big time using my $15 Extrabucks as well as other coupons. You must see!
This week the pork spareribs were on sale for $1.99 a pound so for Father’s Day I picked up 3.25 lbs for grilling and we had plenty for all four of us. That breaks down to $1.63 each plus we had some brown rice and salad (B1G1!) which brought the meal for four down to about $2.50 each.
1/2 jalapeno, seeded and chopped
1 cup chopped sweet onion
1 teaspoon canola oil
2 large ripe peaches, chopped
1/3 cup balsamic vinegar
1/4 cup agave nectar or honey
1 tablespoon orange juice
2 teaspoons Dijon mustard
1 tablespoon light brown sugar
1/2 teaspoon ground black pepper
1. Heat the oil in a 1 to 2 quart saucepan over medium heat. Saute for the onion and jalapeno for about 4-5 minutes, stirring often.
2. Add the remaining ingredients and bring to a boil. Lower the heat to simmer and allow to cook for about 10-15 minutes. The sauce should reduce down a bit and thicken.
3. You can now allow the sauce to cool and then refrigerate for 2 days or you can marinade the ribs/meat or go directly to the grill and apply the BBQ sauce.
If you have the funds, there are some great sales on Organic foods this week including Cauliflower and Grapes.
Oh, did you want some extra sauce on the grilled ribs? Alrighty then!