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Barbecue Sauces come in all kinds of flavors, colors, and types. Everyone knows the thick, sweet sauces found on the shelves of most grocery stores However, there is so much more to barbecue than these bottled condiments.
This recipe for peach baby back ribs is the perfect summertime dish. The ribs are rubbed with a mixture of spices, then baked in the oven until they are nice and tender.
Ingredients
- 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 jalapeno pepper jelly
- 1/2 cup pickled hot jalapeno slices
- 6 pounds pork baby back ribs, well-trimmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Thinly sliced green onions
Instructions
- In a large bowl, mix the first 5 ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half the ribs in a 6-qt. slow cooker; pour half the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender.6 pounds pork baby back ribs, well-trimmed, 1 teaspoon salt, 1/2 teaspoon pepper
- Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.1 can (15 ounces) sliced peaches, drained and halved crosswise, Thinly sliced green onions, 1 medium onion, chopped
Nutrition
Serving: 1gCalories: 1019kcalCarbohydrates: 110gProtein: 46gFat: 43gSaturated Fat: 15gCholesterol: 163mgSodium: 2466mgFiber: 3gSugar: 87g
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