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Peachy Spareribs

Canned peaches make a delightful addition to the sauce I use to flavor my spareribs. Serve over rice, these sweet-tangy ribs make a sensational meal any time of the year.—Jeanne Brino, Woodbury, Minnesota

8 ServingsPrep: 10 min. Cook: 5-1/2 hours

Ingredients

4 pounds pork spareribs
1 can (15-1/4 ounces) sliced peaches, undrained
1/2 cup packed brown sugar
1/4 cup ketchup
1/4 cup white vinegar
2 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice

Directions

Cut ribs into serving-size pieces. In a large skillet, brown ribs on
all sides; drain.
Transfer to a 5-qt. slow cooker. Combine the peaches, brown sugar,
ketchup, vinegar, soy sauce, garlic salt and pepper; pour over ribs.
Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
Remove pork and peaches to a serving platter; keep warm. Skim fat
from cooking juices; transfer to a small saucepan. Bring liquid to a
boil. Combine cornstarch and water until smooth. Gradually stir into
the pan. Bring to a boil; cook and stir for 2 minutes or until

2 of 2

Peachy Spareribs (continued)

Directions (continued)

thickened. Serve with pork and rice.
Yield: 8 servings.

Nutrition Facts: 6 ounces cooked meat (calculated without rice) equals 518 calories, 32 g fat (12 g saturated fat), 128 mg cholesterol, 727 mg sodium, 24 g carbohydrate, trace fiber, 31 g protein.