serves 6-8, oven 450F
4 lbs lean pork ribs, (or pork roast)
1tsp salt, dash of pepper
two 4 1/2 oz jars of baby's strained peaches
1/3 c catsup, or bottled chili sauce
2 Tbsp soy sauce
1/2 cup brown sugar
2 tsp freshly grated ginger root
Cut away as much fat as possible from the meat. Rub it with salt and pepper. Place ribs meaty side up on foil-lined shallow pan. Bake at 450 15 minutes. Skim and blot away any fat. Mix remaining ingredients in a saucepan and bring to a boil on medium heat. Pour over ribs. Continue baking @350F, 1.5 hours, until falling-apart tender, basting often.
TO CAN THE SAUCE:
Scald and peel a peck of peaches. remove the pits, and put the peaches in a large food processor or blender to puree. I like to have 10 cups of puree per batch. Pour it into a large crock pot to simmer on low heat overnight. I add 1 cup of commercial catsup with 1 pint of homemade catsup or chili sauce, 4 cups of hard packed dark brown sugar, 1/2 cup of soy sauce, and 5 or 6 Tbsp of freshly grated ginger root, and 1/2 cup of molasses. It has to cook with the lid slightly ajar to let steam escape. Depending on the humidity, it will take from 5 to 8 hours to reduce by 1/4 to 1/3. The crockpot lets it simmer without risk of scorching. In the morning, pack in hot, sterile 10 ounce jars. Process in a boiling water bath 15 minutes. I usually get 5 jars per batch, and make 2 or 3 batches, as this is so well liked. It is also an excellent glaze for roast duckling.