Tomato-Peach Barbecued Ribs
Makes 6 servings:
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4 to 5-pounds pork ribs,cut into serving size pieces
1-onion studded with 2 whole cloves
1-bay leaf
2-cups chopped,peeled peaches
1-10 3/4 ounce can condensed tomato soup
1/2-cup light corn syrup
1/2-cup cider vinegar
1/2-cup packed brown sugar
1/4-cup cooking oil
1-tablespoon dry mustard
1-tablespoon worcestershire sauce
1 1/2-teaspoons paprika
1/2-teaspoon salt
1/2-teaspoon garlic powder
1/2-teaspoon pepper
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*1*
Place the ribs in a 5-quart Dutch oven or a kettle and
add about 2 inches water.  Add the onion and bay leaf
and bring water to a boil  Reduce heat; cover and simmer
about 1 hour or until the ribs are tender.
*2*
Drain the ribs.  In a covered grill, arrange medium
hot coals around a drip pan.  Place the ribs, fat side 
up, on the preheated grill rack over the drip pan, but
not over the coals.  Lower the grill hood and cook for
1 hour.
*3*
Meanwhile, in a 2 quart saucepan, stir the peaches,
tomato soup, corn syrup, vinagar, brown sugar, cooking
oil, dry mustard, Worcestshire sauce, paparika, salt,
garlic powder and pepper. 
Bring the mixture to a boil, stirring constantly.  
Reduce heat and simmer, uncovered for about 20 minutes
or until the sauce is slightly thickened, stirring 
occasionally.
*4*
After the ribs have grilled for one hour, brush them
generously with the sauce and grill for 5 to 10 minutes
more or until well-done, brushing occasionally with
the sauce.  Pass the remaining sauce with the ribs.