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Slow-Cooker Peach BBQ Ribs

1 review
Total Time
Prep: 10 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Sue Ryon, Shorewood, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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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.
Test Kitchen Approved

Slow-Cooker Peach BBQ Ribs

1 review
Prep Time 10 min
Cook Time 5 hours
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
Text Ingredients

Directions

  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.

Nutrition Facts

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

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