I have missed you guys and blogging so much lately and with the way technology changes with the wind it'll be a miracle if I can even remember how to write a post.
With only three of us living at home most days I decided it was time to get myself a new (smaller) crock pot. And beings as I LOVE my All Clad 7qt. slow cooker I decided to try the All Clad 4 Qt. Slow Cooker for smaller meals. Both are available at Williams Sonoma or Amazon.
I wanted to try The Pioneer Woman's Peach BBQ Sauce that I saw her use on some oven baked chicken but also wanted to use my crock pot so I chose to make slow cooked BBQ ribs.
Holy Moly were these the best tasting ribs EVER!
This was such a simple recipe to make and it was even better the next day reheated on low on the stove in a covered dutch oven.
Here's what you need:
I rack of baby back ribs, cut into 3 rib pieces
1 bottle (approx 20 oz.) of your favorite barbecue sauce, I'm in love with Kinder's Mild so that's what I use
1/2 cup peach preserves
1 garlic clove, micro-planed
5 or so dashes of Cholula hot sauce, optional
In the bowl of a 4 qt. or larger crock pot or slow cooker place the barbecue sauce, peach preserves, minced garlic and hot sauce (if you're adding it) and stir until combined.
Place all the ribs in the sauce and turn to coat all pieces.
Place the lid on and cook on high for 8 hours. Turn the ribs every 1-1/2 - 2 hours to make sure they all get equal time at the bottom of the sauce.
Remove from the crock pot and serve.
If saving for another day; after cooking, cool to room temperature then transfer to a container or Zip Lock with all the sauce. Refrigerate for up to 5 days. To reheat place all the ribs and sauce in a pan and cover. Bring the sauce to a simmer then reduce to low and simmer for about 20 minutes or until hot. They will literally FALL OFF THE BONE.
Here's the handy printable - Melt in your Mouth Crock Pot BBQ Ribs