Peachy Baby Back Ribs

Name: Peachy Baby Back Ribs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings.
Cuisine: Mexican Dinners, Mexican Recipes
Ingredients: 2 bottles (18 ounces each) hickory smoke-flavored barbecue sauce; 1 can (15 ounces) sliced peaches, drained and halved crosswise; 1 medium onion, chopped; 3/4 cup jalapeno pepper jelly; 1/2 cup pickled hot jalapeno slices; 6 pounds pork baby back ribs, well-trimmed; 1 teaspoon salt; 1/2 teaspoon pepper; Thinly sliced green onions

It's easy to get a smoky outdoor barbecue flavor from your slow cooker. Trust me, I've fooled many people on more than one occasion with these ribs. —Mary Louise Lever, Rome, Georgia

Ingredients

2 bottles (18 ounces each) hickory smoke-flavored barbecue sauce
1 can (15 ounces) sliced peaches, drained and halved crosswise
1 medium onion, chopped
3/4 cup jalapeno pepper jelly
1/2 cup pickled hot jalapeno slices
6 pounds pork baby back ribs, well-trimmed
1 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions

Directions

In a large bowl, mix the first five ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half of the ribs in a 6-qt. slow cooker; pour half of the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender.
Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.