Killer Ribs

• 5 lb. pork ribs
• 1 large onion, coarsely chopped
• 2 tsp. ground cinnamon
• 1 1/2 Tbsp. ground allspice
• 1 1/2 tsp. ground ginger
• 1 tsp. crushed hot red chilies
• 3 dried bay leaves
• 1 Tbsp. dried basil leaves
• 3 cloves garlic, minced or pressed
• 1 (1 lb.) can sliced peaches, drained
• 1 (8 oz.) bottle barbecue sauce

1. Trim excess fat from ribs.
2. Place in an 8 to 10-quart pan. Add onion, cinnamon, basil leaves, allspice, ginger, 1 teaspoon of the chilies, bay leaves and garlic.
3. Fill pan with water to cover ribs.
4. Boil on high heat.
5. Reduce to simmer for about 1 hour.
6. In blender, puree peaches. Stir in barbecue sauce and remaining chilies.
7. Drain ribs.
8. Lay on a grill 4 to 6-inches above bed of coals. Baste frequently with peach sauce and turn ribs as needed for a rich brown glaze, about 20 minutes. Add more sauce to ribs as needed and serve.

pork ribs, onion, ground cinnamon, ground allspice, ground ginger, hot red chilies, bay leaves, basil, garlic, peaches, barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882295 (may not work)