These peach spareribs are absolutely delicious, serve them with roasted potatoes, peas and cornbread. A Southern Favorite.
3 lbs. spareribs, quartered
1 tsp. salt
1 lg. can peach halves (in heavy syrup)
1 cup catsup
2 Tbsp. worcestershire sauce
1/4 cup minced (fresh) onion
2 Tbsp. flour
2 Tbsp. prepared mustard
1/4 tsp. ground cloves
1 tsp. salt
3/4 tsp. black pepper
Arrange the ribs in a shallow roasting pan, meaty side up; sprinkle with 1 tsp. salt.
Drain the peaches, saving the syrup.
In a saucepan, blend the syrup with the catsup, worcestershire, onion, flour, mustard,
cloves, salt, and pepper; heat to boiling then pour over the ribs.
Bake at 375 for one hour and 30 minutes or until tender.
Baste often, turn once after approx. 1 hour.
Place the peaches (cut side down) around the ribs.
Bake 10 more minutes, basting with sauce.
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