by Josh Lyons
- 4 lbs country-style ribs
- 1?½ cups oil
- ¾ cup Soya sauce
- ½ cup vinegar
- ¼ cup Worcestershire sauce
- 1?3 cup orange juice
- 1 tsp dry mustard
- 1 tbsp coarsely ground black pepper
- 2 tsp salt
- 2 tbsp fresh parsley, chopped
- 2 garlic cloves, minced
- 1 (16 oz) can sliced peaches
- honey (desired amount)
Place ribs in a shallow dish. Combine all other ingredients (besides honey and peaches) and pour over ribs. Refrigerate 24 hours, turning meat occasionally.
When ready to barbecue, place 6 to 8 presoaked hickory chips on top of hot coals.
Remove ribs from marinade and place on grate 6″ above coals. Close hood and cook over low heat for 1?¼ hours, brushing occasionally with marinade.
Transfer ribs from grill to a shallow pan that can be placed over coals. Drizzle ribs with honey. Cover with marinade and cook slowly for 15 minutes.
Pour sliced peaches and juice over ribs. Baste until peaches and marinade are well mixed and peaches are hot.
