Killer Ribs

(contributed by Yolanda Tenorio)

--Yikes...found this recipe in the Sunset Magazine. It was great and the family enjoyed it. It is going into my favorite recipes!!

About 5 pounds pork loin back ribs

1 large onion, coarsely chopped

2 tsp. ground cinnamon

1 T. dried basil leaves

1 ½ tsp. ground allspice

1 ½ tsp. ground ginger

1-2 tsp. crushed hot red chiles

3 dried bay leaves

3 cloves garlic, minced or pressed

1 can (about a 1lb) sliced peaches, drained.

1 bottle (18 oz) prepared barbeque sauce

Trim and discard excess fat from ribs. Place ribs in an 8-10- quart pan: add onion, cinnamon, basil, allspice, ginger, 1 tsp of the chilies, bay leaves and garlic. Fill pan with just enough water to cover ribs. Put lid on pan and bring water to boiling over high heat. Reduce heat to simmer and cook until meat is tend when pierced, about 50 minutes. In a blender puree peaches. Stir peaches to mix with barbeque sauce and remaining 1 tsp chilies.

Drain ribs; lay on grill 4 – 6 inches about a solid bed of medium-hot coals. Baste frequently with peach sauce and turn ribs as needed to develop a rich brown glaze, about 20 minutes. Pour remaining sauce into a bowl, may be used to add additional sauce at the table.

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