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Recipe for family meals :

Peachy Spareribs
 

This recipe comes from Tim Everhart who has his own food and recipe website called Down Home Southern Cooking (at it's best) . Tim said:

"My mom didn't give my grandmother any granddaughters to pass the tradition on to, and mom, well, so I got elected. This also included sewing, quilting, etc . . . but the cooking, I just fell in love with it".

Pay his website a visit by clicking here. This is how the website is described:

These are family recipes that have been handed down through many generations, just Good Down Home Cooking. Offering recipes for many US Southern classics, such as peach cobbler, creamed okra and corn, old-time buttermilk pie and applesauce cookies.

Ingredients

3 lbs. spareribs, quartered
1 tsp. salt
1 lg. can peach halves (in heavy syrup)
1 cup catsup
2 Tbsp. worcestershire sauce
1/4 cup minced (fresh) onion
2 Tbsp. flour
2 Tbsp. prepared mustard
1/4 tsp. ground cloves
1 tsp. salt
3/4 tsp. black pepper

Method
  • Arrange the ribs in a shallow roasting pan, meaty side up; sprinkle with 1 tsp. salt.
  • Drain the peaches, saving the syrup.
  • In a saucepan, blend the syrup with the catsup, worcestershire, onion, flour, mustard, cloves, salt, and pepper.
  • Heat to boiling then pour over the ribs.
  • Bake at 375º for one hour and 30 minutes or until tender.
  • Baste often, turn once at aprox. 1 hour.
  • Place the peaches (cut side down) around the ribs.
  • Bake 10 more minutes, basting with sauce.

Serves 4

Tim Everhart

 
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