Slow-Cooked Peachy Spareribs

1. 1

   Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain.

2. 2

   Transfer to a 5-qt. slow cooker. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic salt and pepper; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.

3. 3

   Remove pork and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.