More About Slow-Cooked Peachy Spareribs


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


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 5-1/2-6 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.

Date & Time

July 6, 2025

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