Slow-Cooker Peach BBQ Ribs
TOTAL TIME: Prep: 10 min. Cook: 5 hours
YIELD: 8 servings (3 cups sauce).
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
Ingredients
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2 tablespoons chili powder
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1 tablespoon brown sugar
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2 teaspoons ground cumin
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2 teaspoons smoked paprika
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2 teaspoons garlic salt
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1/2 teaspoon cayenne pepper
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4 pounds pork baby back ribs, cut into serving-size pieces
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SAUCE:
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3 medium ripe peaches, peeled and chopped
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1 bottle (18 ounces) barbecue sauce
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1/4 cup water
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1 jalapeno pepper, thinly sliced
Directions
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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.
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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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