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: North America, Mexican
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 15 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by MARY LOUISE LEVER

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

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

TEST KITCHEN APPROVED

Peachy Baby Back Ribs

2 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:6 hours

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
In a large bowl, mix the first 5 ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half the ribs in a 6-qt. slow cooker; pour half the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender.

2
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.