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1
Prepare a gas grill for direct grilling over medium heat (about 350 F).
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2
On a work surface, remove the membrane from the back of the ribs.
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3
In a small bowl, stir together kosher salt, rosemary, sage, and granulated garlic until mixed.
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4
Generously season both sides of ribs with spice mixture.
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5
Wrap each seasoned pork slab in Reynolds Wrap Foil.
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6
Place the foil-wrapped ribs on the grill in a single layer; cover the grill.
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7
Grill, turning packets once halfway through cooking, about 1- 1 1/2 hours or until meat is tender and pulls away from the bones.
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8
Meanwhile, make the sauce.
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9
In a food processor, add the peaches; process until slightly chunky.
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10
Transfer peaches to a medium bowl.
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11
Add barbecue sauce, mustard, honey, and lemon juice.
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12
Stir until well combined.
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13
When the ribs are cooked (after about 1 to 1 1/2 hours or until tender), open the packets.
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14
Brush both sides of ribs with sauce.
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15
Place ribs on grill rack.
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16
Grill, turning once and brushing with additional sauce, 3-4 minutes per side.
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17
Transfer ribs to a large platter; let rest 5 minutes.
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18
Right before serving, sprinkle ribs with green onions.
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19
Serve with any remaining sauce.
