Slow Cooker Peachy Barbecue Ribs
Pork Baby back ribs slow cooked in a peach barbecue sauce.
Servings: 6
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!
Video
Notes
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!
- Mashed Potates
- Baked Potates
- Steamed Rice
- Sauteed Zucchini
- Green Salad
- Corn on the Cob
Nutrition
Calories: 699kcal | Carbohydrates: 43g | Protein: 54g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 201mg | Sodium: 1086mg | Potassium: 1228mg | Fiber: 2g | Sugar: 35g | Vitamin A: 495IU | Vitamin C: 6.2mg | Calcium: 93mg | Iron: 3.1mg
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