Peach-Chipotle Baby Back Ribs

• 3 tablespoons brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 8 pounds pork baby back ribs (about 3 racks)
• 6 medium peaches, peeled and sliced
• 2 tablespoons olive oil
• 2 large sweet onions, finely chopped
• 2/3 cup packed brown sugar
• 4 finely chopped chipotle peppers in adobo sauce plus 2 tablespoons sauce
• 3 tablespoons white vinegar
• 4 teaspoons ground mustard

1. Preheat oven to 325u0b0. In a small bowl, combine brown sugar, salt, pepper and cayenne. If necessary, remove the thin membrane from back ribs; discard membrane. Rub brown sugar mixture over ribs. Transfer to large roasting pans. Add 1 in. hot water. Bake, covered, until ribs are tender, 2-1/2 to 3 hours.
2. Meanwhile, place peaches in a blender; cover and process until smooth. In a large saucepan, heat oil over medium heat. Add onions; cook and stir until tender, 12-15 minutes. Add brown sugar, chipotle peppers, adobo sauce, vinegar, mustard and peach puree; bring to a boil. Reduce the heat; simmer, uncovered, until slightly thickened, 25-30 minutes.
3. Drain ribs. Grill ribs, pork side down, covered, on an oiled rack over medium heat until browned, 5-7 minutes. Turn ribs; brush with 2 cups sauce. Cook 5-7 minutes. Serve with remaining sauce.

brown sugar, kosher salt, pepper, cayenne pepper, pork baby back ribs, peaches, olive oil, sweet onions, brown sugar, peppers, white vinegar, ground mustard

Taken from www.tasteofhome.com/recipes/peach-chipotle-baby-back-ribs/ (may not work)