PEACH BBQ RIBS

3 pounds cut spareribs
1 can Peach Comstock*
1 cup Sweet Baby Ray's hickory smoke BBQ sauce**
Juice of 1 lemon
salt and pepper 
1 tablespoon Frank's hot sauce

• Sprinkle ribs with salt and pepper; rub well. 
• Place in baking dish and top tightly with foil, shiny side in.
• Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
• Pour off any excess liquid. 
  
• In the meantime pour peach Comstock into a food processor and puree.
• Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
• Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
• Bake at 375 degrees with foil loose and open 30 minutes.

*Cherry works great too!

**or any other favorite brown sugar based sauce - I'm allergic to mustard so Sweet Baby Ray's is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.