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 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!
Can I use a different type of ribs?Yes! You can use a different type of ribs and still have great results.