Ingredients
3 to 4 pounds pork baby back ribs, cut into serving-size pieces1 can (15-1/4 ounces) peach halves, drained1/3 cup soy sauce1/4 cup canola oil1/4 cup honey2 tablespoons brown sugar1 teaspoon sesame seeds, toasted1 garlic clove, peeled1/4 teaspoon ground ginger
Preparation
Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally.
Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs.
Grill until meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with remaining sauce.
