Baby-Back Ribs with Texas Blackjack Sauce and Peach Coleslaw

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.