Lunch: Baby-Back Ribs with Texas Blackjack Sauce and Peach Coleslaw

Ingredients

3 lb. baby-back ribs
1 bottle barbecue sauce (1 1 ⁄2 cups; we used Cattleman’s Classic)
3 tbsp. brown sugar
2 tbsp. instant coffee
2 tbsp. Worcestershire sauce

Instructions

Make Ribs: 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.
Make 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.