YIELD: 4 Servings
2 racks pork baby back ribs (4 pounds), cut into serving-size pieces
1/2 cup water
3 medium ripe peaches, peeled and cubed
2 Tbsp. chopped onion
2 Tbsp. butter
1 garlic clove, minced
3 Tbsp. lemon juice
2 Tbsp. orange juice concentrate
1 Tbsp. brown sugar
2 tsp. soy sauce
1/2 tsp. ground mustard
1/4 tsp. salt
1/4 tsp. pepper
Place ribs in a shallow roasting pan; add water. Cover and bake at 325°F for 2 hours.
Meanwhile, for sauce, place peaches in a blender; cover and process until blended. In a small saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through.
Drain ribs. Spoon some of the sauce over ribs. Grill ribs on a lightly oiled rack, covered, over medium heat until browned, 8-10 minutes, turning occasionally and brushing with sauce.