Ingredients
2 tablespoons chili powder1 tablespoon brown sugar2 teaspoons ground cumin2 teaspoons smoked paprika2 teaspoons garlic salt1/2 teaspoon cayenne pepper4 pounds pork baby back ribs, cut into serving-size piecesSAUCE:3 medium ripe peaches, peeled and chopped1 bottle (18 ounces) barbecue sauce1/4 cup water1 jalapeno pepper, thinly sliced
Preparation
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 water 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.
