Ribs with a Peach Barbecue Sauce

• 5 pounds lamb spareribs or pork
• 1 tablespoon peanut oil
• 1 1/2 tablespoons garlic minced
• 2 Teaspoons ginger minced fresh
• 1/4 cup mirin (sweet seasoning)
• 1 1/2 cups peach pulp pureed
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar light (packed)
• 1 1/2 tablespoons lime juice
• 2 Teaspoons red wine vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon mustard
• 1 teaspoon thai chili paste chinese, with garlic
• 1 x salt and black pepper freshly ground, to taste

1. Cut the ribs into individual portions and set aside in a large bowl.
2. Make the barbecue sauce: heat the oil in a saucepan over low heat.
3. Add the garlic and ginger and stir until aromatic, about 30 seconds.
4. Add the mirin and reduce over high heat for about 2 minutes.
5. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring.
6. Arrange the spareribs in a large dish.
7. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight.
8. Preheat the oven to 400F (200C).
9. Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1 1/4 hours.
10. Serve at once.

lamb spareribs, peanut oil, garlic, ginger, mirin, pureed, tomato paste, brown sugar, lime juice, red wine vinegar, worcestershire sauce, mustard, thai chili paste chinese, salt

Taken from recipeland.com/recipe/v/ribs-peach-barbecue-sauce-47301 (may not work)