Category: Pork Ribs

3 lb Pork spareribs, cut into serving-size pieces

2 tsp Salt

1 lb Peaches (use one can of cling peaches)

1 cup Ketchup

2 tbsp Worcestershire sauce

1/4 cup Onions (chopped fine)

2 tbsp Flour (gravy flour works best)

2 tbsp Mustard, prepared

1/2 tsp Cloves (ground finely)

1/2 tsp Pepper (fresh-ground black pepper is best)

Preheat 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.