7 to 8 lbs. spare ribs
2 (7 3/4 oz.) jars jr. strained peaches
3/4 c. ketchup
3/4 c. vinegar
2 tbsp. soy sauce
1 c. brown sugar
2 tsp. onion salt
1 tsp. garlic salt or 1/2 tsp. garlic powder
2 tsp. ground ginger

Cut ribs, put in large pot, cover with water and simmer for 50 minutes or until tender. Drain, put in shallow baking pan. Combine remaining ingredients and pour over meat.

Marinate at room temperature for 2 hours. Drain, reserving marinade. Grill ribs over hot coals for about 40 minutes. Baste frequently with marinade.