Country-Style Ribs with Jalapeno-Peach Sauce
Source: National Pork Board
Servings: 6-8

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.

4 pounds pork country-style ribs
1 (29-oz.) can peach slices in heavy syrup, undrained
3 tablespoons chili sauce
1/2 cup 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.

*Always wear rubber gloves when handling hot chiles.