Country Style Rib Roast with Jalapeno-Peach Sauce
1 4-5 pound Country Style Pork Rib Roast
2 large Vidalia onions, sliced thick
1 29-oz can peach slices in heavy syrup, undrained
3 tablespoons chili sauce
½ cup brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon black pepper
2 jalapeno chiles, seeded and minced
Generously rub roast with kosher salt, freshly ground course black pepper and granulated garlic. Place sliced onions to cover bottom of 14” Dutch oven then place roast fat side up on top of onions. Cook over medium heat 1-1/2 to 2 hours until almost done.
Meanwhile in a blender or food processor, place peaches, chili sauce, sugar, vinegar, Worcestershire sauce, oil, cumin, salt and pepper; blend until smooth. Pour into a medium saucepan, stir in jalapeno and heat through, stirring occasionally, over low heat.
Remove roast from Dutch oven and allow to cool slightly; slice into individual ribs and place on grill over medium high heat. Basting with peach sauce several times until done.
Add cooked onions to remaining peach sauce and bring to boil. Boil 2 minutes and serve on side with ribs.