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Peachy Baby Back Ribs

It's easy to get a smoky outdoor barbecue flavor from your slow cooker. Trust me, I've fooled many people on more than one occasion with these ribs. —Mary Louise Lever, Rome, Georgia
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
1 serving: 1019 calories, 43g fat (15g saturated fat), 163mg cholesterol, 2466mg sodium, 110g carbohydrate (87g sugars, 3g fiber), 46g protein.

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