Slow Cooker Peachy Barbecue Ribs are sweet but still tangy, great over mashed potatoes.
It’s May, so that means I can start with the barbecue inspired recipes. I am getting better at grilling but I still prefer using the slow cooker in the summer. Meals like this are easy to throw in the crock pot early in the day and then make a few sides for when dinner is ready. We usually eat outside after swimming, we recently got one of those above ground pools. Last summer the pool never warmed up, but Lola didn’t mind! This recipe has diced peaches which you would think would make this recipe too sweet, but it’s not! Along with the diced peaches I add Dijon mustard and vinegar, it makes a great tangy sauce.
What is your favorite thing to make in the slow cooker during summer? Leave a comment! Have a great week.
- Slow Cooker - 5 quart or larger
- 1 rack baby back pork ribs
- 1.5 cups barbecue sauce
- 15.25 oz. can sliced peaches, drained and diced
- 1 tbsp. apple cider vinegar
- 1 tbsp. dijon mustard
- 1/2 tsp. garlic powder
- Prep the ribs by patting removing from packaging, and patting dry. Remove the sinew from the back of the ribs (it's the curved side). I do this by loosening it along the center edge then pulling up, sometimes I can get it off in one pull. Using a sharp knife, cut the ribs into individual pieces. Set aside.
- Add the barbecue sauce, peaches, vinegar, mustard and garlic powder to the slow cooker. Stir.
- Add the ribs to the sauce and stir to coat.
- Cover and cook on low for 6-7 hours without opening the lid during the cooking time.
- When the cooking time is done, I like to remove the grease from the sauce. I do this by taking a paper towel and laying it over the grease, lift and discard paper towel.
- Serve and enjoy!