10 country pork ribs
Garlic powder
Pepper
Paprika
Flour
1/2 c. olive oil
2 lg. sliced onions
1/2 c. teriyaki marinade and sauce
5 tbsp. hot sauce (optional)
1 bottle barbecue sauce (reg. or spicy-optional)
1 c. white table wine (Chablis), (Rhine)
1 lb. jar peach or apricot preserves
1 (12-16 oz.) pkg. fresh mushrooms

Sprinkle ribs all over the garlic powder, pepper, paprika and flour. Place 1/2 cup olive oil in a deep electric style frying pan, and brown at a medium to high heat all sides of ribs, turning often.

During the browning, slice and add the onions, move meat aside and stir onions while cooking. After onions are cooked, add 1/2 cup teriyaki to meat and onions, and maintain a medium heat. (Add hot sauce - optional).

Add barbecue sauce and wine and maintain medium heat to preserve liquids (15 minutes) simmering while pan is covered.

Add 1 jar preserves, and simmer another 15 minutes covered until preserves mixed well into sauce; mushrooms can be added during the last 15 minutes. Serves 5. Serve with an egg noodle of your choice and toss noodles with a ladle or so of sauce.