12 lbs. pork spareribs
Salt and pepper
2 c. Peach of the Old South Barbecue sauce

2 c. tomato puree
1/2 c. peach preserves
1/2 c. Dijon mustard
1/2 c. Southern Comfort
1/2 c. lemon juice
1/4 c. brown sugar
2 tbsp. hot pepper sauce (Tabasco)
1 tsp. salt

Preheat oven to 350 degrees. Arrange ribs in single layer on baking sheets. Salt and pepper. Cover tightly with foil. Bake 70 minutes. Cool. Preheat oven to 425 degrees. Coat ribs generously with sauce. Bake until ribs are hot and sauce starts to glaze, about 25 minutes.

Sauce: Combine all ingredients in heavy medium saucepan. Bring mixture to boil, stirring frequently. Reduce heat, cover partially and simmer 20 minutes.