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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.
Republished with Permission, National Pork Council
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cchodroff 6 years agoRepublished with Permission, National Pork Council
tyson 8 years agoRepublished with Permission, National Pork Council [I posted this recipe.]