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Tender Fall-Off-the-Bone Crockpot Peach BBQ Ribs

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These tender, juicy ribs are slow-cooked in a homemade peach BBQ sauce that balances smoky, sweet, and tangy flavors perfectly. Ideal for easy summer cookouts with minimal hands-on time.

Ingredients

Scale
  • 3 pounds baby back or spare pork ribs, trimmed of excess fat
  • 2 medium fresh peaches, peeled and chopped (or frozen, thawed and drained)
  • 1 cup ketchup (e.g., Heinz)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons packed brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon hot sauce (optional)
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil (optional, for sautéing peaches)

Instructions

  1. Remove the silver skin membrane from the back of the ribs if attached. Pat ribs dry and season generously with salt and pepper. (10 minutes)
  2. Optional: Heat olive oil in a skillet over medium heat. Add chopped peaches and cook until soft, about 5 minutes, stirring occasionally. Transfer peaches to a blender or food processor.
  3. Add ketchup, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, hot sauce (if using), and lemon juice to the blender. Blend until smooth. Adjust seasoning as needed. (10 minutes)
  4. Cut the rack into sections (about 3 ribs each) and arrange standing on edge in the crockpot. Pour peach BBQ sauce over ribs, coating each piece. (5 minutes)
  5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until ribs are tender and fall off the bone. (6 hours on low recommended)
  6. Optional: Transfer ribs to a baking sheet, brush with extra sauce, and broil for 3-5 minutes until caramelized. Watch closely to avoid burning. (5 minutes)
  7. Let ribs rest a few minutes before serving to allow juices to redistribute.

Notes

Removing the silver skin membrane from ribs improves tenderness and flavor absorption. Cooking peaches before blending enhances sauce sweetness and depth. If ribs are not tender after cooking, add 30 more minutes on low. Sauce can be made a day ahead and refrigerated. For a sticky glaze, broil ribs briefly after slow cooking. Leftovers reheat best in oven covered with foil to retain moisture.

Nutrition

Keywords: crockpot ribs, peach BBQ ribs, slow cooker ribs, summer cookout recipe, easy BBQ ribs, fall-off-the-bone ribs, peach BBQ sauce

Find it online: https://lucydishes.com/tender-fall-off-the-bone-crockpot-peach-bbq-ribs-easy-recipe-for-perfect-summer-cookouts/