Slow-Cooker Peach BBQ Ribs

Name: Slow-Cooker Peach BBQ Ribs
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 8 servings (3 cups sauce)
Ingredients: 2 tablespoons chili powder; 1 tablespoon brown sugar; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 2 teaspoons garlic salt; 1/2 teaspoon cayenne pepper; 4 pounds pork baby back ribs, cut into serving-size pieces; SAUCE:; 3 medium ripe peaches, peeled and chopped; 1 bottle (18 ounces) barbecue sauce; 1/4 cup water; 1 jalapeno pepper, thinly sliced

Total Time Prep: 10 min. Cook: 5 hours

Yield 8 servings (3 cups sauce)

Test Kitchen Approved

For eat-the-whole-rack ribs, start with a rub of chili powder, cumin, paprika and cayenne. Then slather on sweet peachy sauce. Keep the napkins coming. — Sue Ryon, Shorewood, Wisconsin

Ingredients

2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons garlic salt
1/2 teaspoon cayenne pepper
4 pounds pork baby back ribs, cut into serving-size pieces
SAUCE:
3 medium ripe peaches, peeled and chopped
1 bottle (18 ounces) barbecue sauce
1/4 cup water
1 jalapeno pepper, thinly sliced

Directions

In a small bowl, mix seasonings; rub over meaty side of ribs. Place in a 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until meat is tender.
Before serving, combine peaches, barbecue sauce and water in a saucepan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until peaches are softened, stirring occasionally. If desired, thin with additional water. Stir in jalapeno. Serve with ribs.

Nutrition Facts

1 serving: 431 calories, 22g fat (8g saturated fat), 81mg cholesterol, 1048mg sodium, 35g carbohydrate (28g sugars, 3g fiber), 24g protein.

For eat-the-whole-rack ribs, start with a rub of chili powder, cumin, paprika and cayenne. Then slather on sweet peachy sauce. Keep the napkins coming. — Sue Ryon, Shorewood, Wisconsin

Recipe Creator