Slow Cooker Peach BBQ Ribs

Ingredients

• 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

Directions

• 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.