To make the dry rub:

Cup of Yum
1. Place all dry rub ingredients in a bowl and stir until they are well blended.

To make the sauce:

1. In a saucepan, melt butter, add in the onion, and cook until translucent.
2. Place peach nectar, jam, and apple cider vinegar in a food processor and blend until smooth
3. Place the remaining ingredients to the food processor and blend for an additional minute. 
4. Pour back into the saucepan and reduce by about ⅓. If you like your sauce a bit thicker, take ⅓ cup of the sauce, add 1 Tbsp of cornstarch and whisk together into a roux.  
5. Pour the roux back into the saucepan. Whisk until the sauce is thickened. Reserve one cup of the sauce.

To make the ribs:

1. Place ribs of top of the foil, and pat them down with the dry rub, then pour the unreserved portion of the peach jam/juice mixture over the dry rub. 
2. Cover tightly with the aluminum foil and place in a glass dish. Refrigerate for about 4 hours.  
3. Preheat oven to 300'F.  Remove ribs from the refrigerator and let then come to room temperature.
4. Place the foil package containing the ribs on a baking sheet with sides and cook for about two hours.
5. Light the grill and let it get to a temperature of about 400'F. 
6. Brush ribs on both sides with the sauce before grilling. Grill the ribs for about 4-5 minutes on each side over indirect heat.
7. Transfer ribs to a platter, and cover them with foil. Allow them to rest for about 5 minutes. 
8. Cut and serve with the reserved bbq sauce.