Subject: RECIPE: Peachy BBQ spareribs (oven method)
From: waynet@tolerant (Wayne Thompson)
Date: 30 Nov 85 10:36:50 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE PEACH-BBQ M "27 Oct 85" 1986
.RZ "PEACHY BBQ RIBS" "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).
.IH "Serves 4 to 6"
.IG "3 lbs" "pork spareribs," "1.5 kg"
cut into serving-size pieces
.IG "2 tsp" "salt" "10 ml"
.IG "1 lb" "peaches" "500 g"
(use one can of canned cling peaches)
.IG "1 cup" "ketchup" "250 ml"
.IG "2 Tbsp" "worcestershire sauce" "30 ml"
.IG "\(14 cup" "onions" "50 g"
(chopped fine)
.IG "2 Tbsp" "flour" "30 ml"
(gravy flour works best)
.IG "2 Tbsp" "prepared mustard" "30 ml"
.IG "\(12 tsp" "cloves" "2.5 ml"
(Ground finely)
.IG "\(12 tsp" "pepper" "2.5 ml"
(fresh-ground black pepper is best)
.PH 
.SK 1
Pre-heat oven to 
.TE 375 190 .
.SK 2
In shallow roasting pan, arrange ribs, meaty side
up; sprinkle with 
.AB "1 tsp" "5 ml"
salt. Drain peaches, save syrup.
.SK 3
In saucepan, blend 
.AB "1 cup" "250 ml"
of saved peach-packing syrup with ketchup,
worcestershire sauce, onion, flour, cloves, 
.AB "1 tsp" "5 ml"
salt, and pepper. Heat to
boiling; pour over ribs. Bake about 1\(12 hours, or until fork tender, turning
once.
.SK 4
around ribs arrange peaches, bake about 5 minutes, basting with the sauce.
.SH RATING
.I Difficulty:
easy.
.I Time:
5 minutes preparation, 1\(12 hours cooking.
.I Precision:
approximate measurement OK.
.WR
Wayne Thompson
Tolerant Systems, Inc.  San Jose, CA
[email-masked]