
- 4 pounds boneless pork country style ribs, cut into serving size pieces.
- Italian seasoning
- 2 tablespoons extra light olive oil
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup white wine vinegar
- 1 garlic clove, minced
- 1 tsp. salt
- 1 tsp. pepper
- 2 tablespoons soy sauce
- 1 15-oz can cling peaches, cubed, with juice. If you cannot find the type with cinnamon, add 1/4 tsp. cinnamon and 1/4 tsp allspice to peaches.
- 2 - 3 tablespoons dry sherry
- 1 scant teaspoon dry mustard
- Preheat oven to 350 (F)
- In a large frying pan, heat 2 tablespoons olive oil over medium heat until hot.
- Add ribs and sprinkle lightly with Italian seasoning. You may want to do the ribs in batches. When browned, place in your Dutch oven/covered roaster.
- Meanwhile, combine the rest of the ingredients in a medium sized bowl.
- When the last of the ribs have been removed to Dutch oven, pour the peach mixture into the frying pan and deglaze scraping up bits and bringing to a simmer.
- Pour peach mixture over ribs, tightly cover Dutch oven. Place in 3