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Slow-Cooked Peachy Spareribs

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
  • Total Time
    Prep: 10 min. Cook: 5-1/2 hours
  • Makes
    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

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.
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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Reviews

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Average Rating:
  • sirsingsalot
    Jul 1, 2020

    I just made these, and decided to try it with chicken thighs also. This recipe is a winner. The sauce is fantastic! Smooth, sweet and tangy, just the right blend. Very tasty. The peach slices held their shape. I put them on top, and added them last. I made dinners for the freezer with rice. This is going to be great any time of year with the canned peaches. Kudos!