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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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:
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.
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