Slow Cooker Peach BBQ Ribs Recipe

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Slow Cooker Peach BBQ Ribs Recipe photo by Taste of Home

Slow Cooker Peach BBQ Ribs Recipe

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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

Recommended: 35 Slow Cooker Recipes You’ll Actually Use This Summer

MAKES:

8 servings

TOTAL TIME:

Prep: 10 min. Cook: 5 hours

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

8 servings

TOTAL TIME:

Prep: 10 min. Cook: 5 hours

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. Yield: 8 servings (3 cups sauce).

Health Tip: These taste amazing even without the sauce, which loads on most of the sodium. Skip the sauce and use 1 tsp. garlic powder for the 2 tsp. garlic salt in the rub and sodium falls to 150mg per serving.

Originally published as Slow Cooker Peach BBQ Ribs in Simple & Delicious August/September 2016

Nutritional Facts

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

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

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. Yield: 8 servings (3 cups sauce).

Health Tip: These taste amazing even without the sauce, which loads on most of the sodium. Skip the sauce and use 1 tsp. garlic powder for the 2 tsp. garlic salt in the rub and sodium falls to 150mg per serving.

Originally published as Slow Cooker Peach BBQ Ribs in Simple & Delicious August/September 2016

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