Peachy Baby Back Ribs Recipe

Ingredients

2 bottles (18 ounces each) hickory smoke-flavored barbecue sauce1 can (15 ounces) sliced peaches, drained and halved crosswise1 medium onion, chopped3/4 cup jalapeno pepper jelly1/2 cup pickled hot jalapeno slices6 pounds pork baby back ribs, well-trimmed1 teaspoon salt1/2 teaspoon pepperThinly sliced green onions

Preparation

In a large bowl, mix the first 5 ingredients. Cut ribs into 3-rib portions; sprinkle with salt and pepper. Place half the ribs in a 6-qt. slow cooker; pour half the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender.

Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken if desired. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.