|For peach barbecue sauce|
|Chopped peeled peaches||2 Cup (32 tbs), thawed (Fresh Or Frozen)|
|Condensed tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Ground mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Garlic powder||1 Teaspoon|
Cut ribs into serving-size pieces; place in a large kettle and cover with water.
Insert cloves into onions; add to water with bay leaves.
Bring to a boil.
Reduce heat; cover and simmer for 30-45 minutes or until ribs are tender.
Meanwhile, combine sauce ingredients in a saucepan; bring to a boil over medium heat, stirring constantly.
Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Process in a blender until smooth.
Grill over medium-hot heat for 15-20 minutes or until browned, turning once.
Brush generously with sauce.
Grill 10-15 minutes longer.
Heat any remaining sauce to serve with ribs if desired.