I like to eat something sweet with my pork. Whether it's bacon, sausages, ham, or ribs, I feel that pork just isn't complete without a sweet element. In this recipe, I use in-season peaches to sweeten the BBQ sauce. This recipe needs to be started well in advance, so consider starting this recipe the day before you plan to serve the ribs.
Sauce:
2 large peaches, chopped (I left skin on)
Salt and pepper to taste
1 1/2 c. BBQ sauce (use your favourite)
1/4 c. beer
1/4 c. ketchup
1 Tbsp. grated fresh garlic
1/8 c. maple syrup
Mix all of these in a large mason jar or other suitable closed container. Let it sit for as long as possible to let the flavours meld and mingle - overnight is ideal.
Ribs:
Rub your rack(s) of ribs in salt and pepper. Wrap your ribs, bone-side up, in a double layer of tin foil and braise at 325 F for about 1.5 hours (or until cooked through).
At this point, the ribs can be refrigerated, so you can prepare the sauce and cook the ribs the night before, and then slow-cook the ribs the next day.
Slow Cooker:
Place ribs into your slow cooker in any way they fit, and cover them with the peach BBQ sauce. Pour enough beer into the slow cooker to cover the bottom. Cook on LOW for 8 - 10 hours, and serve with more BBQ sauce.
It will fall off the bone! You will need lots of napkins. Enjoy!
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