| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Bar-b-q, Usenet | 4 | Servings | |
INGREDIENTS
| 3 | lb | Pork spareribs, cut into serving-size pieces |
| 2 | ts | Salt |
| 1 | lb | Peaches (use one can of cling peaches) |
| 1 | c | Ketchup |
| 2 | tb | Worcestershire sauce |
| 1/4 | c | Onions (chopped fine) |
| 2 | tb | Flour (gravy flour works best) |
| 2 | tb | Mustard, prepared |
| 1/2 | ts | Cloves (ground finely) |
| 1/2 | ts | Pepper (fresh-ground black pepper is best) |
INSTRUCTIONS
Pre-heat oven to 375 degrees F. In shallow roasting pan, arrange ribs, meaty side up; sprinkle with about 1 t salt. Drain peaches, save syrup. In saucepan, blend about 1 cup of saved peach-packing syrup with ketchup, worcestershire sauce, onion, flour, cloves, about 1 t salt and pepper. Heat to boiling; pour over ribs. Bake about 1 1/2 hours, or until fork tender, turning once. Arrange peaches around ribs; bake about 5 minutes, basting with the sauce. NOTES: * Pork ribs in peach tomato barbecue sauce -- Moons ago my Mom made this for all us kids. Wouldn't eat it (ribs & peaches? YUCHH!). Years (literally) passed. Well, if you hadn't guessed, when I tried it, I decided to post it to the net (as soon as I grew up). Yield: Serves 4 to 6. : Difficulty: easy. : Time: 5 minutes preparation, 1 1/2 hours cooking. : Precision: approximate measurement OK. : Wayne Thompson : Tolerant Systems, Inc. San Jose, CA : waynet@tolerant.UUCP : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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