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Slow Cooker Sunday: Pork ribs with spicy peach BBQ sauce couldn’t be easier


You know you’re going to host or attend a few picnics this season. Be ready to roll when it comes to the food. These slow cooker pork ribs with spicy peach barbecue sauce should be at the top of your “must-make” list.


Who doesn’t love a picnic or backyard get-together? The warm weather months are the perfect time to get together with family and friends, and what’s better than socializing while enjoying great food? I think you’ll love these ribs in their fruity-and-spicy sauce, and because they’re so tender, they just fall off the bone.


You’ll find the flavors in the barbecue sauce are perfect for these ribs — sweet and spicy. Serve them with a side of beans, salad and chips — you know, the regular goodies that go well with ribs — and enjoy the season.

Slow cooker pork ribs with spicy peach barbecue sauce recipe

These ribs are definitely picnic-worthy. The flavors are fresh and spicy, and this is easy enough to make often this summer! The slow cooker makes these ribs super tender.

Serves 4

Prep time: 15 minutes | Cook time: 7 hours | Total time: 7 hours 15 minutes


For the spicy peach barbecue sauce

  • 1 tablespoon olive oil
  • 1/4 cup white onion, diced
  • 2 garlic cloves, sliced
  • 1 cup ketchup
  • 1 (15 ounce) can sliced peaches in juice
  • 2 tablespoons apricot preserves
  • 1 teaspoon cider vinegar
  • 1 heaping tablespoon chipotle peppers in adobo sauce
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the ribs

  • 3.5 pounds meaty pork ribs
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon chipotle chili powder
  • 1 large white onion, cut into slices
  • 1 (15 ounce) can sliced peaches in juice (drain and reserve the juice)
  • 3/4 cup water
  • Nonstick cooking spray


For the spicy peach barbecue sauce

  1. To a medium saucepan over medium heat, add the olive oil. When the oil is hot, add the onion, and cook for about 3 minutes. Add the garlic, and cook for another 30 seconds.
  2. Add the ketchup, peaches and juice, apricot preserves, vinegar, chipotle in adobo sauce, chili powder, salt and black pepper. Mix to combine.
  3. Cook the mixture over low heat for 10 minutes. Remove from the heat, and bring to room temperature.
  4. Blend the mixture until smooth. Reserve in the refrigerator until ready to serve.

For the ribs

  1. Lightly spray the slow cooker bowl with the nonstick cooking spray. Set the slow cooker to low.
  2. In a small bowl, combine the brown sugar, salt, black pepper, cumin, coriander and chili powder. Mix together, and rub the mixture, patting down with your fingers, onto all sides of the ribs.
  3. Add a layer of onions and peaches to the bottom of the slow cooker. Add a layer of ribs. Repeat with another layer of onions and peaches, then ribs. Place the remaining onions and peaches on top.
  4. Pour 3/4 cup of water and the juice from the peaches over the ribs. Cover the slow cooker with the lid, and cook for 6 hours on low heat.
  5. Remove the ribs from the slow cooker, and discard the onions, peaches and any remaining liquid.
  6. Add the ribs back to the slow cooker, add 1/2 the barbecue sauce over the ribs (or enough to coat them), and reserve the rest. Continue to cook for another hour on low heat.
  7. Serve warm with the remaining barbecue sauce.

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