4 lbs. spareribs
1 (7 3/4 oz.) jar strained junior peaches
1/3 c. catsup
1/3 c. vinegar
2 tbsp. soy sauce
1/2 c. firmly packed brown sugar
2 cloves garlic, minced
1 tsp. ground ginger

Cut ribs into serving size pieces and place in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until tender, 40 to 50 minutes. Drain. Place meat in a shallow baking pan.

Combine remaining ingredients and pour over meat. Let marinate in refrigerator overnight. Drain well, reserving marinade. Grill ribs over hot coals for 20 to 30 minutes, depending upon thickness. Baste with marinade frequently during cooking. Serves 4.