- In blender container, or food processor, place peaches, chili sauce, sugar, vinegar, steak sauce, oil, cumin, salt and pepper; blend until smooth. Pour into a medium saucepan, stir in jalapeno and heat through, stirring, over low heat.
- Prepare a banked medium-hot fire in kettle-style grill. Grill ribs over indirect heat for 2 hours, brushing with peach sauce several times during last 30 minutes of grilling. Bring remaining sauce to a boil, boil 2 minutes and serve on side with ribs.
- *Always wear rubber gloves when handling hot chiles.
View all nutritional information
Calories 600 calories, Total Fat 26 grams, Saturated Fat 8 grams, Cholesterol 165 milligrams, Sodium 590 milligrams, Carbohydrate 41 grams, Protein 51 grams
|Total Fat||26 grams|
|Saturated Fat||8 grams|