Put ribs in large pot with just enough water to cover. Bring to a boil, reduce heat, cover and simmer 45 minutes, or until meat is fork-tender.
Meanwhile, mix barbecue sauce, sugar, coffee and Worcestershire sauce in a small saucepan. Heat over medium heat, stirring until sugar and coffee dissolve. Remove from heat.
Coleslaw: Stir dressing and mustard in a large bowl; add coleslaw mix, peaches and red pepper; toss to mix. Refrigerate until serving.
Coat outdoor grill rack with nonstick spray. Heat grill. Place ribs, rounded side down, on rack. Brush with sauce; grill 3 minutes. Turn ribs; brush with sauce; grill 6 minutes more. Turn ribs again; brush with sauce; grill another 3 minutes.
Serve with rest of sauce and coleslaw.
Can be prepared through Step 2 one day ahead. Cover and refrigerate.
calories 880 fat 57g saturated fat 19g cholesterol 204mg sodium 999mg carbohydrate 46g fiber 2g
This recipe has been added to the following public cookbooks:
Bill D'Andrea cooks
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