Print Options

Back to Slow-Cooked Peachy Spareribs >

Include these items:

Taste of Home Logo

Slow-Cooked Peachy Spareribs

 Slow-Cooked 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


  • 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


  • 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

Slow-Cooked Peachy Spareribs (continued)

Directions (continued)

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