Country-style ribs are
cut from the loin and therefore are very meaty. These sweet and
tangy ribs have the additional bite of jalapeno. Serve with knife,
fork and plenty of napkins.
Country-Style
Ribs with Jalapeno-Peach Sauce
4 pounds pork country-style
ribs
1 (29-ounce) can peach slices in heavy syrup, undrained
3 tablespoons chili sauce
1/2 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons steak sauce
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 jalapeno chiles*, seeded and minced
In blender container,
or food processor, place peaches, chili sauce, sugar, vinegar,
steak sauce, oil, cumin, salt and pepper; blend until smooth.
Pour into a medium saucepan, stir in jalapeno and heat through,
stirring, over low heat.
Prepare a banked medium-hot
fire in kettle-style grill.
Grill ribs over indirect
heat for 2 hours, brushing with peach sauce several times during
last 30 minutes of grilling.
Bring remaining sauce
to a boil, boil 2 minutes and serve on side with ribs.
