In a saucepan, combine 1 peach, peeled, pitted, and chopped; 1/3 cup ketchup; 1/4 cup cider vinegar; 1 chipotle in adobo, chopped; and a pinch of black pepper.

Bring to a boil, then reduce and simmer, stirring, for 10 minutes. Blend and set aside half.

Rub 8 trimmed, boneless country-style ribs with 1 Tbsp salt-free chipotle seasoning. Set on an oil-brushed grill over medium heat and baste with sauce. With the lid closed, grill 5 minutes, turn, baste, grill 5 minutes, turn, and grill 2 minutes or until internal temperature reaches 145°F.

Remove to a platter, cover, and rest for 3 minutes. Serve with reserved sauce.