Slow-Cooked Peachy Spareribs

• 4 pounds pork spareribs
• 1 can (15-1/4 ounces) sliced peaches, undrained
• 1/2 cup packed brown sugar
• 1/4 cup ketchup
• 1/4 cup white vinegar
• 2 tablespoons soy sauce
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice

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

pork spareribs, peaches, brown sugar, ketchup, white vinegar, soy sauce, garlic, salt, pepper, cornstarch, cold water, rice

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