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  • 3 pork spare ribs, cut into serving-size pieces
  • 2 salt
  • 1 pound peaches (use one can of cling peaches)
  • 1 cup ketchup
  • 2 Worcestershire sauce
  • 1/4 cup onions, chopped fine
  • 2 flour (gravy flour works best)
  • 2 mustard, prepared
  • 1/2 teaspoon cloves, ground finely
  • 1/2 teaspoon pepper (fresh-ground black pepper is best)


<ol> <li>Pre-heat oven to 375 degrees F. In shallow roasting pan, arrange ribs, meaty side up; sprinkle with about 1 t salt.</li> <li>Drain peaches, save syrup. In saucepan, blend about 1 cup of saved peach-packing syrup with ketchup, worcestershire sauce, onion, flour, cloves, about 1 teaspoon salt and pepper. Heat to boiling; pour over ribs. Bake about 1 1/2 hours, or until fork tender, turning once.</li> <li>Arrange peaches around ribs; bake about 5 minutes, basting with the sauce.</li> </ol>

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