Description

Ever wondered how to make ribs so tender and flavorful they steal the show at any gathering? Picture digging into Peachy Baby Back Ribs, where juicy pork ribs are slow-cooked in a sweet, spicy, and smoky sauce with peaches, jalapeños, and hickory BBQ flavor.

Ingredients

Each ingredient in Peachy Baby Back Ribs contributes to the sweet, spicy, and tender result. Substitutions make it adaptable to your pantry.

Hickory Smoke-Flavored BBQ Sauce (2 x 18 oz bottles): Provides smoky, tangy flavor. Substitution: Any BBQ sauce (try sweet or spicy varieties) or homemade BBQ sauce.
Sliced Peaches (15 oz can, drained and halved crosswise): Add sweet, fruity depth. Substitution: Fresh peaches (peeled and sliced) or canned apricots.
Onion (1 medium, chopped): Brings savory sweetness. Substitution: 1 tsp onion powder or ½ cup shallots.
Jalapeño Pepper Jelly (¾ cup): Adds sweet-spicy heat. Substitution: ½ cup honey mixed with 1 tbsp chopped fresh jalapeño or hot pepper jam.
Pickled Hot Jalapeño Slices (½ cup): Deliver bold, tangy spice. Substitution: Fresh jalapeños or pickled banana peppers.
Pork Baby Back Ribs (6 lbs, well-trimmed): Tender, flavorful cut for slow cooking. Substitution: St. Louis-style ribs or spare ribs (adjust cooking time slightly).
Salt (1 tsp): Enhances flavors. Substitution: Low-sodium salt or kosher salt.
Pepper (½ tsp): Adds mild heat. Substitution: White pepper or a pinch of cayenne.
Thinly Sliced Green Onions: Provide fresh, colorful garnish. Substitution: Chopped chives or parsley.

Why These Ingredients Matter:

Pork ribs offer protein and rich flavor, ideal for slow cooking.
Peaches and jalapeño jelly create a unique sweet-spicy balance, setting this apart from traditional BBQ.
Hickory BBQ sauce adds smoky depth, while onions and pickled jalapeños enhance complexity.
Slow cooking melds flavors, making this a low-maintenance, high-impact dish.

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Instructions

Make the Sauce Mixture (5 minutes):
- In a large bowl, mix 2 bottles (18 oz each) hickory smoke-flavored BBQ sauce, 15 oz canned peaches (drained and halved crosswise), 1 medium chopped onion, ¾ cup jalapeño pepper jelly, and ½ cup pickled hot jalapeño slices. Tip: Stir well to combine; chop peaches smaller if you prefer a smoother sauce.
Prep the Ribs (5 minutes):
- Cut 6 lbs pork baby back ribs into 3-rib portions for easier handling.
- Sprinkle ribs evenly with 1 tsp salt and ½ tsp pepper. Tip: Remove the membrane from the back of the ribs for extra tenderness (use a knife to loosen and pull it off).
Assemble in Slow Cooker (3 minutes):
- Place half the ribs in a 6-quart slow cooker.
- Pour half the sauce mixture over the ribs.
- Add the remaining ribs and top with the remaining sauce mixture. Tip: Ensure ribs are coated but don’t worry about perfect layering; the slow cooker will distribute flavors.
Slow Cook the Ribs (6-8 hours):
- Cover and cook on low for 6-8 hours, until ribs are tender and meat pulls away from the bone easily (internal temperature should reach 190-200°F for optimal tenderness). Tip: Check at 6 hours; smaller slow cookers may cook faster. Avoid lifting the lid to maintain heat.
Finish the Sauce (5 minutes):
- Carefully remove ribs to a platter and keep warm (cover with foil or place in a low oven at 200°F).
- Strain cooking juices into a bowl, reserving peaches and vegetables.
- Skim fat from the juices; optionally, thicken juices by simmering in a saucepan over medium heat for 5-10 minutes.
- Stir reserved peaches and vegetables back into the juices. Tip: Use a fat separator for easy skimming or chill juices briefly to solidify fat for removal.
Serve (2 minutes):
- Serve ribs hot with the peach-vegetable sauce spooned over or on the side.
- Sprinkle with thinly sliced green onions for garnish. Tip: For extra flair, drizzle with a bit of extra BBQ sauce before serving.