If my memory serves me well, I have always worked on Labor Day.

I might be mowing the lawn–most likely. Weeding the garden. Photographing butterflies in the garden alighting on the zinnias–not really work, but I am a photographer. Cooking; I am always cooking–breakfast, lunch, and dinner.

This Labor Day I spread mulch. And planted an arborvitae.

And I cooked this delicious dinner; Slow-cooked Baby Back Ribs finished on the grill and served with a Spicy Peach Sauce. A side of Japanese Potato Salad.

Ingredients/Directions

• 3-4 pounds baby back ribs
• 1 can (15-1/4 ounces) sliced peaches, undrained
• 1/2 cup packed brown sugar
• 1/4 cup chili sauce
• 2 tablespoons soy sauce
• 1/4 cup apple cider vinegar
• 1 garlic clove, minced
• 2 tablespoons Frank’s Red Hot Sauce
  
  
• Place ribs in a slow cooker. Combine peaches, brown sugar, chili sauce, vinegar, soy sauce, garlic, Frank’s, salt and pepper; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
• Remove pork and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Bring to a boil; cook and stir until reduced.
• Grill ribs for about 5 minutes per side.
• Serve with the spicy peach sauce.

• Based on a recipe from Taste of Home.