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1. Place ribs in a large stock pot. Add all ingredients for braising
liquid,
and fill pot with water just to cover.
2. Bring to boil cover and turn the heat down to a very gentle simmer
for 1
hour to an hour and 20 minutes, or until the ribs are tender.
3. Puree peaches in a blender or food processor with prepared barbecue
sauce
and chili.
4. Drain ribs and lay them flesh-side down on a grill above medium-hot
coals
(or preheat gas grill to medium-hot).
5. Baste the ribs frequently with the peach/barbecue sauce and turn
the ribs
to develop a rich brown glaze, about 20 minutes. Warm any remaining
peach
barbecue sauce and serve in a bowl alongside the glazed ribs.
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