Slow Cooker Peachy Barbecue Ribs
3 Comments Jan 04, 2025
Updated May 06, 2025
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Slow Cooker Peachy Barbecue Ribs combine tender, fall-off-the-bone pork with a sweet and tangy peach-infused barbecue sauce, creating a flavorful dish that’s perfect for weeknight dinners or entertaining guests.
Who doesn’t love a good rib recipe? You can make these peachy barbecue ribs or make a basic recipe like my crockpot baby back ribs recipe.
Meals like these Slow Cooker Peachy Barbecue Ribs are perfect for tossing into the crockpot early in the day, leaving you time to prepare a few sides just before dinner. The diced peaches might seem like they’d make the dish overly sweet, but the balance is spot on! Dijon mustard and apple cider vinegar add a tangy twist, creating a sauce that’s both sweet and savory. There’s truly nothing like the irresistible combination of peaches and barbecue sauce—it’s a flavor match made in heaven! 🍑🍖
Ingredients needed for peach ribs:
Super easy recipe to put together, here is all you need. Find the full recipe in the recipe card below the images.
- Pork Baby Back Ribs – I cut these into individual ribs, makes for easy serving. Make sure to remove the silver skin from the back of the ribs, do this before cutting into pieces.
- Barbecue Sauce – Use your favorite!
- Peaches – You can use a 15-ounce can of sliced (cut them up) or three of the mini cups of diced peaches. You can use peach pie filling, but note it will be sweet and gloppy.
- Dijon Mustard – Use yellow mustard if you don’t have Dijon.
- Apple Cider Vinegar – This is the secret ingredient that ties the entire dish together.
- Garlic Powder
- {The full recipe is in the recipe card below the images}
Variations
- You can swap out baby back ribs for other types like country-style pork ribs, beef ribs, or riblets—it all works!
- Feel free to use any barbecue sauce you love; something like chipotle BBQ sauce adds a smoky kick.
- If you want to turn up the heat, toss in some diced jalapeños for a spicy twist.
- Fresh peaches can replace canned ones—just make sure they’re ripe. If they’re not quite ready, adding a tablespoon of brown sugar does the trick!
How to make Peach Barbecue Ribs:
- Prep the ribs by patting, removing from packaging, and patting dry. Remove the silver skin from the back of the ribs (it’s the curved side). I do this by loosening it along the center edge and then pulling it 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, dijon mustard, apple cider vinegar, and garlic powder to the slow cooker.
- Flip around the ribs to coat. Place the lid on the slow cooker and cook on LOW for 6-7 hours.
- Serve and enjoy!
What to serve with peachy barbecue ribs:
We love this summer meal, here are easy sides we make with it:
- Corn on the Cob: Sweet and buttery, a summer favorite! (try my slow cooker corn on the cob)
- Creamy Mashed Potatoes: A classic comfort food pairing.
- Baked Potatoes: Fluffy and perfect for soaking up the tangy sauce. (have you ever made slow cooker baked potatoes?)
- Steamed Rice: A simple base to complement the flavorful ribs.
- Sautéed Zucchini: A light and fresh veggie side. (Yes, you can make slow cooker zucchini!)
- Crisp Green Salad: Adds a refreshing balance to the meal.
Slow Cooker Peachy Barbecue Ribs
How to Video
Ingredients
- 1 rack baby back pork ribs
- 1 1/2 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
Instructions
- Prep the ribs by patting removing from packaging, and patting dry. Remove the silver skin 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 in half OR 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 flip around 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!
Sarah’s Notes
- You can swap out baby back ribs for other types like country-style pork ribs, beef ribs, or riblets—it all works!
- Feel free to use any barbecue sauce you love; something like chipotle BBQ sauce adds a smoky kick.
- If you want to turn up the heat, toss in some diced jalapeños for a spicy twist.
- Fresh peaches can replace canned ones—just make sure they’re ripe. If they’re not quite ready, adding a tablespoon of brown sugar does the trick!
- Mashed Potates
- Baked Potates
- Steamed Rice
- Sauteed Zucchini
- Green Salad
- Corn on the Cob
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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My Barbecue Meatballs make a crowd-pleasing appetizer or easy weeknight dinner with plenty of tangy sauce.
With rich flavor and tender texture, Slow Cooker Country Style Ribs are a great main dish to pair with your favorite sides.
The Rib Rub Recipe from Bread Booze Bacon is a flavorful blend of spices that works great on ribs, pork chops, and more.
Pork Chops and Potatoes cook together in the slow cooker for a hearty, all-in-one meal that’s simple and satisfying.
Emu partner doesn’t like the texture of stone fruits. Could I swap citrus if so recommended options I was thinking oranges?
Made ‘Peachy Barbecue Ribs’ for dinner last night and, as with all the other recipes I’ve tried of yours, it was delicious! I’ve made your ‘Barbecued Baby Back Ribs’ many times but this one is definitely high up on the list now. We cut the ribs individually as you recommended and every one was coated with the delicious sauce. Only thing I will change next time is cooking it 6 hours instead of 7… my slow cooker may cook a little hot so just a tad overdone. Thank you again, Sarah… you’re the best!
Made this yesterday, they were fantastic, I used country ribs. and they were so yummy.