Peachy Spareribs

• 8 pounds pork spareribs
• 4 whole cloves
• 2 medium onions
• 2 bay leaves
• 2 cups chopped peeled fresh or frozen peaches, thawed
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1/2 cup light corn syrup
• 1/2 cup cider vinegar
• 1/2 cup packed brown sugar
• 1/4 cup canola oil
• 1 tablespoon ground mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• 1-1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper

1. Cut ribs into serving-size pieces; place in a large kettle and cover with water. Insert cloves into onions; add to water with bay leaves. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until ribs are tender.
2. Meanwhile, combine sauce ingredients in a saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool. Process in a blender until smooth.
3. Drain ribs. Grill over medium-hot heat for 15-20 minutes or until browned, turning once. Brush generously with sauce. Grill 10-15 minutes longer. Heat any remaining sauce to serve with ribs if desired.

pork spareribs, cloves, onions, bay leaves, peaches, tomato soup, light corn syrup, cider vinegar, brown sugar, canola oil, ground mustard, worcestershire sauce, salt, paprika, garlic, pepper

Taken from www.tasteofhome.com/recipes/peachy-spareribs/ (may not work)