Description
Tender and flavorful baby back pork ribs slow-cooked in a sweet and tangy peach barbecue sauce, resulting in fall-off-the-bone meat infused with delightful fruity and smoky notes. Perfect for an easy, hands-off meal that pleases a crowd.
Ingredients
Scale
Ribs
- 1 rack baby back pork ribs
Sauce
- 1 1/2 cups barbecue sauce
- 15.25 oz. can sliced peaches, drained and diced
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. dijon mustard
- 1/2 tsp. garlic powder
Instructions
- Prep the ribs: Remove the ribs from packaging and pat dry. Carefully remove the silver skin from the curved back side by loosening along the center edge then pulling it off, sometimes in one pull. Use a sharp knife to cut the ribs in half or into individual pieces. Set aside.
- Mix the sauce: In the slow cooker, combine the barbecue sauce, drained and diced peaches, apple cider vinegar, Dijon mustard, and garlic powder. Stir until well blended.
- Add ribs to sauce: Place the prepared ribs into the slow cooker with the sauce. Flip the ribs around to make sure they are fully coated in the peach barbecue mixture.
- Cook low and slow: Cover the slow cooker and cook on low for 6 to 7 hours, avoiding opening the lid during cooking to retain moisture and heat.
- Remove grease: After cooking, carefully lay a paper towel over the surface of the sauce to absorb and lift off excess grease. Discard the paper towel.
- Serve: Plate the ribs, spoon additional sauce over if desired, and enjoy your juicy, peach-infused barbecue ribs.
Notes
- Removing the silver skin helps the ribs absorb more flavor and become more tender.
- Do not open the slow cooker lid during cooking to ensure ribs cook evenly and stay moist.
- You can serve these ribs with classic barbecue sides like coleslaw, baked beans, or cornbread.
- If desired, for a caramelized finish, place ribs under the broiler for 3-5 minutes after slow cooking, brushing with extra barbecue sauce.
Nutrition
- Serving Size: 1/6 of recipe (approximately 4-5 ribs)
- Calories: 390
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
