Slow-Cooked Peachy Spareribs

Name: Slow-Cooked Peachy Spareribs
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Yield: 8 servings.
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

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

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 thickened. Serve with pork and rice.