I realize prime BBQ season is over now that we've hit fall, but Ricky LOVES ribs. I found some racks of ribs on markdown at Walmart for $3.99 and they've been hogging my freezer space. (Pun intended) Desperate to find an easier way for fall off the bone meat, I turned to my Hamilton Beach slow-cooker. You won't believe how easy this recipe is! I am wishing I would have done more than one rack!!
After this week's Walking Dead episode, it took me a few days to even be able to type up this recipe. If you don't watch the show, you're lucky!
Don't forget: I have a Hamilton Beach Set & Forget Slow-Cooker giveaway going on this month! Head over to this page to enter!
Not a fan of chipotle peach flavor? Use whatever style BBQ sauce you love. I highly recommend sticking with the tasty Sweet Baby Ray's varieties!
Here's what you need:
- 1 large rack of ribs 2-4 pounds (always check for markdowns!)
- 1 bottle Sweet Baby Ray's Honey Chipotle BBQ sauce
- 1/4 cup McCormicks Pork rub
- 2 tablespoons Smuckers Peach Preserves
- Preheat slow-cooker to LOW setting for 7 hours.
- Rinse ribs with water and dry. Place on a large cutting board and coat both sides with pork rub.
- In a small bowl, mix 1/2 bottle of BBQ sauce with peach preserves. Set aside.
- From the bottle, squeeze enough BBQ sauce in the base of the slow-cooker to coat the bottom.
- Brush the sauce from the bowl on the ribs. Discard any remaining sauce, since it's touched raw meat.
- Place ribs in the slow-cooker and cover. DO NOT TAKE OFF THE LID. It's tempting, I know, but let them cook for the full 7 hours.
- Once cooked, remove and brush with the rest of the sauce in the bottle, adding some extra peach preserves if wanted. They are great out of the slow-cooker, but for more of a char, broil them for 3-4 minutes.
This sauce mixture is amazing on any meat. I like to throw boneless chicken thighs in the slow-cooker with a can of peaches and the sauce for pulled chicken sliders. Use on pork roast for a new spin on pulled pork.
What's your go-to BBQ sauce?