Slow-Cooker Peach BBQ Ribs

Total Time

Prep: 10 min. Cook: 5 hours


8 servings (3 cups sauce)

Updated: Mar. 28, 2023
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
Slow-Cooker Peach BBQ Ribs Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.
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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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