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“Easy, sweet, and tasty! Serve with corn on the cob and baked potato if desired.”

Ingredients Nutrition

  • 2 lbs spareribs
  • 4 peaches
  • 12 cup Splenda brown sugar blend
  • 2 tablespoons black pepper


  1. Slice peaches, remove pits, puree in food processor with Brown Sugar. Slice ribs into single pieces, 1 rib per slice.
  2. Place ribs in a plastic storage bag, pour sauce and pepper in the bag, gently squish contents so they mix well, seal the bag, and marinate in fridge overnight or for at least 2 hours.
  3. Bake ribs on a drip rack in a roasting pan 350 about 40 to 50 minutes. Pour remaining sauce over the ribs when you begin cooking. Pork is cooked when it reaches internal temperature of 160°F.
  4. To protect your pan, spray with cooking spray and cover the interior with tin foil prior to inserting drip rack and ribs.
  5. Nutrition Analysis is based on 2 ribs per person.

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