Description
Ever wanted to serve fall-off-the-bone ribs that combine sweet peaches, spicy jalapeños, and smoky barbecue flavor? Peachy Baby Back Ribs are the perfect recipe! This slow-cooker dish delivers juicy pork ribs coated in a bold, peachy barbecue sauce that’s sure to wow your guests.
Ingredients
Scale
- For the Sauce:
- 2 bottles (18 ounces each) 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
- Hickory Smoke-Flavored Barbecue Sauce: Provides a smoky, tangy base for the sauce.
- Sliced Peaches: Add sweet, fruity flavor that balances the heat and smokiness.
- Onion: Brings savory depth to the sauce and topping.
- Jalapeño Pepper Jelly and Pickled Jalapeños: Contribute sweet-spicy heat for a bold kick.
- Pork Baby Back Ribs: Lean and tender, perfect for slow cooking to a juicy, fall-off-the-bone texture.
- Salt and Pepper: Enhance the natural flavor of the ribs.
- Green Onions: Add a fresh, colorful garnish.
Substitutions and Variations
- Ribs: Swap baby back ribs with St. Louis-style ribs or spare ribs (increase cooking time to 7-9 hours for larger cuts).
- Barbecue Sauce: Use a different flavor (like sweet or spicy) or a homemade version.
- Peaches: Substitute with canned apricots, fresh peaches (peeled), or peach preserves for a smoother sauce.
- Jalapeño Jelly: Replace with apricot jam mixed with 1/4 teaspoon red pepper flakes for similar sweet-heat.
- Pickled Jalapeños: Use fresh jalapeños (seeded for less heat) or mild pickled peppers.
- Gluten-Free: Check barbecue sauce and jalapeño jelly for gluten; use gluten-free versions if needed.
- Low-Spice: Reduce jalapeño jelly to 1/4 cup and use mild pickled peppers or skip them.
- Low-Sugar: Use sugar-free barbecue sauce and reduce jalapeño jelly to 1/2 cup.
Instructions
Step 1: Prep Your Ingredients
- Trim excess fat from 6 pounds pork baby back ribs and pat dry with paper towels.
- Chop 1 medium onion.
- Drain 1 can (15 ounces) sliced peaches and halve crosswise.
- Measure 2 bottles (18 ounces each) barbecue sauce, 3/4 cup jalapeño pepper jelly, and 1/2 cup pickled jalapeño slices.
- Thinly slice green onions for garnish.
Tip: Trimming fat prevents the sauce from becoming greasy.
Step 2: Make the Sauce
- In a large bowl, mix 2 bottles barbecue sauce, halved peaches, chopped onion, 3/4 cup jalapeño pepper jelly, and 1/2 cup pickled jalapeño slices until combined.
Tip: Stir well to ensure the jelly blends into the sauce.
Step 3: Season and Layer the Ribs
- Cut Ribs: Cut ribs into 3-rib portions for easier serving and to fit the slow cooker.
- Season: Sprinkle ribs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Layer in Slow Cooker: 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.
Tip: Layering ensures even flavor distribution; no need to stir.
Step 4: Cook
- Cover and cook on Low for 6-8 hours, until the ribs are tender and the meat pulls away from the bone easily.
Tip: Check at 6 hours; ribs should be tender but not falling apart.
Step 5: Finish and Serve
- Remove Ribs: Carefully transfer ribs to a platter and keep warm (cover with foil or place in a low oven).
- Strain Juices: Strain the cooking juices into a bowl, reserving the peaches and vegetables. Skim fat from the juices.
- Thicken (Optional): If desired, simmer juices in a saucepan over medium heat for 5-10 minutes to thicken.
- Combine and Serve: Stir reserved peaches and vegetables back into the juices. Serve ribs with the sauce, sprinkled with thinly sliced green onions.