Insert fork, into centre of underside of ribs; lift membrane and peel it off. Place ribs, meaty side up, on large rimmed baking sheet; rub with cut garlic. Add 2 cups (500 mL) hot water to tray. Cover with foil and bake in 325˚F (160˚C) oven for 1-1/2 hours or until meat is easily pierced with sharp knife and beginning to pull away from bones. (Make-ahead: Cool, cover and refrigerate for up to 2 days.)

Peach Barbecue Sauce:

Meanwhile, in bowl, combine peaches, barbecue sauce and honey. Set aside 1/3 cup (75 mL) of the sauce.

Place ribs on greased grill over medium-low heat 325˚F (160˚C); grill covered and brushing often with sauce, for 20 to 25 minutes or until browned and heated through.

In microwaveable bowl, microwave reserved sauce on High for 45 seconds or until boiling. Brush over ribs and serve.

Tips: A potato masher works well for mashing the peaches.

No chipotle barbecue sauce on hand? Use regular barbecue sauce and stir in 1 canned chipotle in adobo sauce, minced.