Tomato-Peach Barbecued Ribs
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
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.