Tomato-Peach Barbecued Ribs (Recipe)

Ingredients

4 to 5 pounds pork ribs, cut into serving-size pieces

1 onion studded with whole cloves

1 bay leaf

2 cups chopped, peeled peaches (1 pound)

1 10 3/4-ounce can condensed tomato sauce

1/2 cup light corn syrup

1/2 cup cider vinegar

1/2 cup packed brown sugar

1/4 cup cooking oil

1 tablespoon dry mustard

1 tablespoon Worcestershire sauce

1 1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Steps

1. Place the ribs in a 5-quart Dutch oven or a kettle and add about 2 inches water.  Add the onion and bay leaf and bring the water to a boil.  Reduce heat; cover and simmer about 1 hour or until the ribs are tender.

2. Drain the ribs.  In a covered grill, arrange medium-hot coals around a drip pan.  Test for medium heat above the pan.  Place the ribs, fat side up, on the preheated grill rack over the drip pan, but not over the coals.  Lower the frill hood and cook for 1 hour.

3. Meanwhile, in a 2-quart saucepan, stir together the peaches, tomato soup, corn syrup, vinegar, brown sugar, cooking oil, dry mustard, Worcestershire sauce, paprika, salt, garlic powder and pepper.  Bring the mixture to a boil, stirring constantly.  Reduce heat and simmer, uncovered, about 20 minutes or until the sauce is lightly thickened, stirring occasionally.

4. After the ribs have grilled for 1 hour, brush them generously with the sauce and grill for 5 to 10 minutes more or until well-done, brushing occasionally with the sauce.  Pass the remaining sauce with the ribs.

Tips:

Leftover sauce can be stored in the refrigerator for 2  weeks and enjoyed on pork chops, chicken or other poultry.  To use, heat the sauce to boiling and brush it on the almost-cooked meat during the last 5 to 20 minutes of cooking.

Use your choice of pork ribs: spareribs, country-style ribs or back ribs.

Cut the pork into serving-size pieces before cooking.

Two cups frozen, unsweetened peach slices that have been thawed and chopped can be substituted for the fresh peaches in this recipe.

To grill ribs without precooking them, follow step 2, except use medium coals and grill the ribs for 2 hours.

To roast the ribs instead of grilling, place them fat side up in shallow roasting pan.  Bake in a 350° oven about 2 hours or until well-done.  Brush on the sauce during the last 5 to 10 minutes.