Put the peaches and water into a blender or food processor and blend until smooth.
Put the pureed peaches into a medium-size saucepan then stir in the tomato paste, honey, vinegar, smoked paprika, paprika, salt, onion, mustard, garlic, and black pepper.
Cook the sauce over medium-high heat, stirring occasionally, until it begins to boil.
Reduce the heat to low then simmer over low heat until thickened, about 30 minutes.
THE PORK:
Preheat the oven to 350°F
Pat the ribs dry with paper towels then generously season with salt and pepper.
Heat the oil in a dutch oven over medium-high heat.
Working in batches, sear the ribs until well browned on all sides, about 3 minutes on each side.
Set the seared ribs onto a plate and set aside.
Pour HALF of the sauce into the now empty dutch oven then use a wooden spoon to scrape the bottom of the pot to release any stuck on bits.
Nestle the ribs back into the dutch oven and pour the other half of the sauce over top.
Cover the dutch oven then place in the preheated oven and bake for 1 1/2 to 2 hours or until ribs are tender.
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