Wow the crowd at your next BBQ or party with these easy-to-eat braised country style ribs. The peach tea and dry rub gives these tender cuts of meat an amazing flavor. Brush with BBQ sauce at the end.
In a small bowl, combine brown sugar, cumin, garlic powder, smoked paprika, pepper and salt. Mix with a fork. Place in a gallon sized zip bag.
Pat the ribs dry with a paper towel and place in dry rub bag. Shake to coat. Set aside.
Heat dutch oven or large pot over medium heat. Add canola oil. Allow to heat up for 3-4 minutes.
Add 3-4 ribs at a time to hot dutch oven. Brown on all sides and remove from pan. They do NOT need to be cooked all the way through at this point. Repeat until all ribs are browned.
To the empty dutch oven, add onions and allow to brown for 1 minute. Slowly pour peach tea into the pan, scraping the brown bits on the bottom.
Using tongs, return the pork to the pan and bring to a bubble. The meat should be almost covered entirely by the tea. If not, add more if necessary.
Cover and bubble on low for 20-30 minutes, stirring occasionally. Do not overcook the ribs!
Remove from liquid and place on a foil lined cookie sheet. Place ribs on a hot grill to get char marks, finishing with your favorite BBQ sauce.