For the sauce, combine the peach slices, onion, corn syrup or honey, steak sauce, and cumin in a blender container of food processor bowl. Cover and blend or process until nearly smooth. Pour into a small saucepan. Stir in the chutney and jalapeno pepper. Cook and stir over low heat till heated through.
Grill ribs on grill rack for 1-1/2 to 2 hours or until tender, adding more coals as necessary. Brush two or three times with the peach mixture during the last 10 minutes of grilling. Boil any remaining sauce for 2 minutes; serve with ribs. Makes 4 servings.