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.
1 can (15 ounces) sliced peaches, drained and halved crosswise
1 medium onion, chopped
3/4cup jalapeno pepper jelly
1/2 cup pickled hot jalapeno slices
6pounds 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.
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
