Description
Want a finger-licking, tender rib dish that’s perfect for summer BBQs, family gatherings, or a special dinner? Peachy Baby Back Ribs are the ultimate recipe! These slow-cooker pork ribs are slathered in a unique sweet, smoky, and spicy sauce made with peaches, jalapeño jelly, and hickory barbecue sauce.
Ingredients
This recipe serves 8-10 and uses a mix of pantry and fresh ingredients for a bold dish. Here’s what you’ll need for the original (1x) recipe:
- For the Sauce:
- 2 bottles (18 ounces each, 36 ounces total) hickory smoke-flavored barbecue sauce
- 1 can (15 ounces) sliced peaches, drained and halved crosswise
- 1 medium onion, chopped
- 3/4 cup jalapeño pepper jelly
- 1/2 cup pickled hot jalapeño slices
- For the Ribs:
- 6 pounds pork baby back ribs, well-trimmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- For Garnish:
- Thinly sliced green onions
Why These Ingredients Matter
- Pork Baby Back Ribs: Tender and meaty, perfect for slow-cooking.
- Hickory Barbecue Sauce: Provides a smoky, sweet-tangy base.
- Sliced Peaches: Add natural sweetness and fruity depth.
- Onion: Contributes savory, aromatic flavor.
- Jalapeño Jelly and Slices: Bring sweet heat and a spicy kick.
- Salt and Pepper: Season the ribs for balanced flavor.
- Green Onions: Add fresh, mild crunch for garnish.
Substitutions and Variations
- Ribs: Use St. Louis-style ribs (cook 7-9 hours) or spare ribs (trim fat, same time).
- Barbecue Sauce: Swap with any smoky or sweet BBQ sauce, or use homemade.
- Peaches: Use 1-1/2 cups fresh sliced peaches or frozen (thawed and drained).
- Jalapeño Jelly: Substitute with 1/2 cup honey plus 1 teaspoon chili flakes.
- Pickled Jalapeños: Replace with fresh jalapeños or 1/4 teaspoon cayenne.
- Onion: Use 1 teaspoon onion powder or 1/2 cup frozen diced onions.
- Gluten-Free: Ensure barbecue sauce and jalapeño jelly are gluten-free.
- Milder Ribs: Reduce jalapeño slices to 1/4 cup or omit pickled jalapeños.
- Sweeter Ribs: Add 2 tablespoons brown sugar to the sauce.
Instructions
Step 1: Prep Your Ingredients
- Drain 1 can (15 ounces) sliced peaches and halve slices crosswise.
- Chop 1 medium onion.
- Measure 2 bottles (18 ounces each) hickory smoke-flavored barbecue sauce, 3/4 cup jalapeño pepper jelly, 1/2 cup pickled hot jalapeño slices, 1 teaspoon salt, 1/2 teaspoon pepper.
- Trim 6 pounds pork baby back ribs, removing excess fat and membrane.
- Thinly slice green onions for garnish.
Tip: Remove the membrane from the back of the ribs (lift with a knife and pull) for tenderness; halve peaches for even distribution.
Step 2: Make the Sauce
- Mix Sauce: In a large bowl, combine barbecue sauce, peaches, onion, jalapeño jelly, and pickled jalapeño slices. Stir well to blend flavors.
Tip: Mix thoroughly to dissolve jelly; taste and adjust spice level by adding more jelly or jalapeños if desired.
Step 3: Prep the Ribs
- Cut Ribs: Cut ribs into 3-rib portions for easier handling and serving.
- Season Ribs: Sprinkle both sides of the ribs evenly with salt and pepper, patting to adhere.
Tip: Cut ribs to fit your slow cooker; season lightly, as the sauce adds plenty of flavor.
Step 4: Layer in Slow Cooker
- Add Ribs: Place half the rib portions in a 6-quart slow cooker.
- Add Sauce: Pour half the sauce mixture over the ribs, spreading evenly.
- Repeat Layers: Add remaining ribs and top with remaining sauce, ensuring all ribs are coated.
Tip: Arrange ribs meaty-side up if possible; ensure sauce covers ribs for maximum flavor.
Step 5: Slow Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until ribs are tender and meat pulls away from the bone easily (internal temperature of 190-200°F/88-93°C).
Tip: Check at 6 hours; ribs should be tender but not falling apart completely.
Step 6: Finish and Serve
- Remove Ribs: Carefully transfer ribs to a large platter; keep warm (cover with foil or place in a 200°F oven).
- Strain Juices: Strain cooking juices into a large bowl, reserving peaches and vegetables. Skim fat from juices using a spoon or fat separator.
- Thicken (Optional): If desired, simmer juices in a saucepan over medium heat for 5-10 minutes to thicken, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Combine: Stir reserved peaches and vegetables back into the juices.
- Serve: Plate ribs, spoon sauce with peaches and vegetables over them, and sprinkle with green onions.
Tip: For a caramelized finish, broil ribs on a foil-lined baking sheet for 2-3 minutes after saucing (optional).