1 c. beef broth
1/2 c. peach preserves
3 tbsp. vinegar
2 tbsp. Worcestershire
1 tsp. brown sugar
1/3 c. cold water
1 tsp. salt
2 1/2 lb. pork ribs
1 med. onion, sliced thin
3 tbsp. flour
Cooked noodles

In a bowl combine broth, peach preserves, vinegar, Worcestershire sauce, sugar and salt. Place ribs in crock pot. Pour mixture over ribs. Place onions on top. Cover and cook on low heat 8 hours or 4 hours on high.

Remove ribs to platter. Keep warm. Skim fat from cooking liquid. Measure 1 1/2 cups. Combine with water and flour. Blend with liquid in pot. Cook until thick. Serve over noodles.