Peachy Baby Back Ribs

By kawaibaby

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

1. In a large bowl, mix the first five ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half of the ribs in a 6-qt. slow cooker; pour half of the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender.
2. 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.