Place ribs on a cutting board and trim away any excess fat and the silver skin. Sprinkle half of the rub over one side of the meat and press it in with your hands. Flip the ribs over, sprinkle with the remaining rub and press it in with your hands. Cover lightly with plastic wrap and let the meat marinate for at least 2-4 hours or overnight.
Preheat the oven to 225°.
Cover the slotted portion of the broiler pan(s) with aluminum foil and use a sharp knife to poke slits in the foil where the natural slits are, using your fingers to pat any jagged edges flat. Fill the bottom portion of the broiler pan with 3 cups apple juice. (The apple juice flavors and keeps the pork moist). Top with the foil wrapped rack and place the ribs on top. Wrap additional aluminum foil over the ribs and pan to assure that no steam escapes. Place in the oven and bake for 3 hours.
Add the barbecue sauce to a blender. Peel and chop the peach, discarding the pit and add the chopped peach to the barbecue sauce. Blend until peach is completely pureed into the sauce. Pour into a bowl and set aside.
When the ribs are finished cooking remove them from the oven and turn the oven to broil.
Remove the tin foil from the top of the ribs and liberally brush them with the barbecue sauce, flip them and coat the other side with sauce. Return the ribs to the oven, uncovered and broil until they are well glazed and take on a little color, about 5-10 minutes.
When the ribs are almost finished cooking in the oven, heat up your gas grill to a medium to medium-high heat. Transfer the ribs to the grill and brush with barbecue sauce. Cook for 2-3 minutes, until sauce starts to settle in, then flip them over and brush with additional sauce. Monitor the grill to avoid any flare ups. Flip the ribs 1-2 more times, brushing with additional sauce as needed until they are glazed and tawny.
Transfer the ribs to a cutting board and use a sharp knife to cut between the bones. Sprinkle with optional garnish and extra Bar-B-Q sauce if desired.