Tomato-Peach Barbecued Ribs



Ingredients:
4 to 5 pounds of pork ribs, cut into serving size pieces
1 onion studded with 2 whole cloves
1 bay leaf (just to keep your mother happy)
2 cups of chopped, peeled peaches (about 1 pound)
1 can of condensed tomato soup (about 10 ounces)
1/2 cup of light corn syrup
1/2 cup of cider vinegar
1/2 cup of packed brown sugar
1/4 cup of cooking oil
1 tablespoon of dry mustard
1 tablespoon of Worcestershire sauce
1-1/2 teaspoons of paprika
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
1/2 teaspoon of pepper

Method:
Place the ribs in a 5-quart Dutch oven or a kettle and add about 2 inches of water. Add the onion and bay leaf and bring the water to a boil. Reduce the 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. 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 the hear 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 sauce and grill for another 5 to 10 minutes more or until well-done, brushing occasionally with the sauce. Pass and remaining sauce with the ribs.

Note: The sauce can be refrigerated for a couple of weeks and used with chicken or other meats.