3-LB spareribs cut into serving pieces

4-LB chicken cut into serving pieces

1 -bay leaf

A few peppercorns

Mesquite chips

Santa Fe Barbecue Sauce

1 -cup catsup

½ -cup peach preserves

¼ -cup red wine vinegar

1 -fine chopped onion

1 -can chipotle chiles en adobo (chopped)

2 -tablespoons red pepper flakes

2 -tablespoons chile powder

salt and black pepper

¼ -brown sugar

1. Put the ribs in a kettle and cover with water. Add the bay leaf and peppercorns and bring to a boil. Lower the heat and simmer for 30 minutes.
2. Make the barbecue sauce in a bowl, mix well
3. Drain the ribs and pat dry.
4. Put the mesquite chips in the center of the medium-hot charcoal.
5. Put the chicken on the grill. And the ribs on the grill 10 minutes after the chicken so everything cooks for 30 minutes.