Taste of Home
Slow-Cooked Peachy Spareribs
TOTAL TIME: Prep: 10 min. Cook: 5-1/2 hours
YIELD: 8 servings.
Canned peaches make a delightful addition to my flavorful sparerib sauce. Served over rice, the sweet-tangy ribs make a sensational meal any time of the year. —Jeanne Brino, Woodbury, Minnesota
Ingredients
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4 pounds pork spareribs
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1 can (15-1/4 ounces) sliced peaches, undrained
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1/2 cup packed brown sugar
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1/4 cup ketchup
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1/4 cup white vinegar
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2 tablespoons soy sauce
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1 garlic clove, minced
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1 teaspoon salt
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1 teaspoon pepper
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2 tablespoons cornstarch
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2 tablespoons cold water
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Hot cooked rice
Directions
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1.
Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain.
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2.
Transfer to a 5-qt. slow cooker. Combine 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.
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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 pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.
Nutrition Facts
6 ounce-weight: 518 calories, 32g fat (12g saturated fat), 128mg cholesterol, 727mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 31g protein.
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