1-2 fresh jalapeño peppers
1 15 or 16-oz. can sliced peaches, drained
1/2 c. chopped onion
1/4 c. light corn syrup
2 Tbsp. steak sauce
1/4 tsp. ground cumin
1/2 c. peach chutney
2 1/2 to 3-lbs. pork country-style ribs
Start a charcoal fire and arrange coals around a drip pan. If using a gas grill, center the drip pan and place it under the rack. Set to medium heat.
Quarter the peppers, removing stems, seeds and veins and chop finely. Wear rubber gloves to protect yourself and do not touch your face to avoid burning yourself with the strong oil.
In a blender or food processor, combine peaches, onion, corn syrup, steak sauce and cumin. Blend until nearly smooth. Pour the mixture into a small saucepan, adding the chutney and peppers. Cook and stir over low heat until thoroughly heated.
Using kitchen shears or sharp knife, trim the fat from the ribs. Put ribs directly on your grill rack over a drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender.
Cook over medium heat, adding more coals if needed. Brush with sauce 2 or 3 times during the last 10 minutes of cooking. Serve with heated sauce. Serves 4.