Categories: Meats, Barbecue, Usenet 
      Yield: 4 servings 
  
      3 lb Pork spareribs, cut 
           -into serving-size pieces 
      2 t  Salt 
      1 lb Peaches (use one 
           -can of cling peaches) 
      1 c  Ketchup 
      2 T  Worcestershire sauce 
    1/4 c  Onions (chopped fine) 
      2 T  Flour (gravy flour 
           -works best) 
      2 T  Mustard, prepared 
    1/2 t  Cloves (ground finely) 
    1/2 t  Pepper (fresh-ground 
           -black pepper is best) 
  
  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