Tomato-Peach BBQ Ribs

Tomato-Peach BBQ Ribs

Ingredients:

4 to 5 pounds pork ribs, cut into serving-size pieces
1 onion, studded with 2 whole cloves
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 10-3/4-ounce can condensed tomato soup
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 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Directions:

Place the ribs in a 5-quart Dutch oven and add about 2 inches of 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. Drain the ribs.

In a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for 4 seconds. Place the ribs, fat side up. on the preheated grill rack over the drip pan, but not over the coals. Lower the grill hood and cook for 1 hour.

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 slightly thickened, stirring occasionally.

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

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