Ingredients
4 pounds pork spareribs1 can (15-1/4 ounces) sliced peaches, undrained1/2 cup packed brown sugar1/4 cup ketchup1/4 cup white vinegar2 tablespoons soy sauce1 garlic clove, minced1 teaspoon salt1 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold waterHot cooked rice
Preparation
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.
