Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site tolerant.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!tolerant!waynet From: waynet@tolerant.UUCP (Wayne Thompson) Newsgroups: net.cooks Subject: Peachy BBQ spareribs (oven method) Message-ID: <184@tolerant.UUCP> Date: Sun, 27-Oct-85 02:06:11 EST Article-I.D.: tolerant.184 Posted: Sun Oct 27 02:06:11 1985 Date-Received: Tue, 29-Oct-85 01:22:53 EST Distribution: net Organization: Tolerant Systems, Inc. San Jose, CA Lines: 30 *** REPLACE THIS LINE WITH YOUR RECIPE *** 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). Peachy BBQ Ribs: 3 lbs. pork spareribs, cut into serving size pieces 2 t. salt 1 #2.5 can cling peach halves 1 C. ketchup 2 T. worcestershire sauce 1 T. instant minced onions or 1/4 C. minced onions 2 T. flour 2 T. prepared mustard 1/2 t. ground cloves 1/2 t. pepper 1) Pre-heat oven to 375. In shallow roasting pan, arrange ribs, meaty side up; sprinkle w/ 1 t. salt. Drain peaches, save syrup. 2) In saucepan, blend 1 C. syrup w/ ketchup, worcestershire, onion, flour, cloves, 1 t. salt, and pepper. Heat to boiling; pour over ribs. Bake about 1 1/2 hr., or until fork tender, turning once. 3) around ribs arrange peaches, bake about 5 mins. basting w/ sauce. 4-6 servings