Slow-Cooked Peachy Spareribs Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
MAKES: 8 servings


  • 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

Nutritional Facts

6 ounce-weight: 518 calories, 32g fat (12g saturated fat), 128mg cholesterol, 727mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 31g protein.


  1. Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain.
  2. 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.
  3. 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 thickened. Serve with pork and rice. Yield: 8 servings.
Originally published as Peachy Spareribs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p65

Reviews for Slow-Cooked Peachy Spareribs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image