3 lb Pork spareribs, cut

-into serving-size pieces 2 t Salt

1 lb Peaches (use one

-can of cling peaches) 1 c Ketchup

2 T Worcestershire sauce

1/4 c Onions (chopped fine)

2 T Flour (gravy flour

-works best) 2 T Mustard, prepared

1/2 t Cloves (ground finely)

1/2 t Pepper (fresh-ground

-black pepper is best) Pre-heat 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. : Wayne Thompson : Tolerant Systems, Inc. San Jose, CA : waynet@tolerant.UUCP : Copyright (C) 1986 USENET Community Trust