INGREDIENTS:20 lbs. pork spareribs
2 tsps. salt
4 lbs. sliced California cling peaches
3 qts. root beer
2 cups brown sugar
1 cup corn starch
1 cup water
1 cup vinegar
2 Tbsps. fresh ginger, choppedDIRECTIONS:1. Cut ribs into 3-4 rib sections. Sprinkle with salt.

2. Place ribs in hotel pan. Cover securely with foil and bake at 375°F for one hour.

3. For sauce: Drain peaches, reserving syrup. Slowly combine peach syrup with root beer. Combine cornstarch with water. Add to syrup and root beer mixture. Add vinegar and ginger. Heat until thickened and clear.

4. Remove ribs from oven and drain off drippings. Pour 8 cups of sauce over the meat. Soak thoroughly. Cover and return to oven for 30-45 minutes. Turn frequently.

5. Dice sliced peaches and add to remaining sauce. Serve with ribs.
SERVINGS:24 servingsFrom:Recipe from California Cling Peach Board/Guckenheimer Enterprises