Ingredients

The following ingredients have 4 Servings
  • 1 rack baby back pork ribs ((or you can leave the rack of ribs whole))
  • 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

Instruction

  • Prep the ribs by patting removing from packaging, and patting dry. Remove the silver skin from the back of the ribs (it's the curved side). I do this by loosening it along the center edge then pulling up, sometimes I can get it off in one pull. Using a sharp knife, cut the ribs into individual pieces. Set aside.
  • Add the barbecue sauce, peaches, vinegar, mustard and garlic powder to the slow cooker. Stir.
  • Add the ribs to the sauce and stir to coat.
  • Cover and cook on low for 6-7 hours without opening the lid during the cooking time.
  • When the cooking time is done, I like to remove the grease from the sauce. I do this by taking a paper towel and laying it over the grease, lift and discard paper towel. 
  • Serve and enjoy!