Rinse ribs and pat dry, placing on a baking tray lined with foil. Allow them to come to room temperature.
In a large food processor, chop the garlic, onion and bell pepper until a dry chunky salsa consistency forms. Combine with cup of chili paste in the processor and blend.
Add remaining ingredients and blend until thick paste is formed. Use the reserved peach juice in the mix a teaspoon at a time for a wetter paste.
Spread the paste thickly over ribs on both sides and place ribs bone side down.
Tent foil over the baking tray, covering the ribs, and place in the oven.
Cook for about 45 minutes on 450 and then turn down the heat to 275 for about two hours. Do NOT open the oven until time is up!