Slow Cooker Peach BBQ Ribs


  • 2 tablespoons chili powder

  • 1 tablespoon brown sugar

  • 2 teaspoons ground cumin

  • 2 teaspoons smoked paprika

  • 2 teaspoons garlic salt

  • 1/2 teaspoon cayenne pepper

  • 4 pounds pork baby back ribs, cut into serving-size pieces

  • SAUCE:

  • 3 medium ripe peaches, peeled and chopped

  • 1 bottle (18 ounces) barbecue sauce

  • 1/4 cup Mag Walton’s Peach Shine

  • 1 jalapeno pepper, thinly sliced


  • In a small bowl, mix seasonings; rub over meaty side of ribs. Place in a 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until meat is tender.

  • Before serving, combine peaches, barbecue sauce and Mag Walton’s Peach Shine in a saucepan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until peaches are softened, stirring occasionally. If desired, thin with additional water. Stir in jalapeno. Serve with ribs.