Why fire up the smoker and tend to the temperature for 6 to 7 hours? Get yourself some meaty and economical country-style ribs and throw them in your slow cooker. BOOM. Mahogany-crusted finger-licking ribs with minimal effort. Don’t skip the broil step though; it’s what bumps up this recipe 6 more levels.
| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 5 pounds bone-in country-style pork ribs (about 8 ribs, 1 1/2 to 2 inches thick)
- 2 cloves garlic, crushed
- 1 large onion, sliced into 1-inch wedges
- One 12-ounce peach soda, preferably Nehi
- 1 cup barbecue sauce
- 1/2 cup peach preserves
- 1/4 cup pickled cherry pepper relish
Instructions
- Mix the salt, paprika, black pepper and cayenne in a small bowl. Sprinkle both sides of the pork ribs with the spice mixture.
- Add the garlic and onion to a 6-quart slow cooker and place the pork ribs on top.
- In a medium bowl, mix together the peach soda and barbecue sauce and pour evenly over the top of the ribs.
- Cook until the pork is very tender, on low for 6 to 8 hours or on high for 3 to 4 hours.
- Transfer the ribs to a foil-lined baking sheet fitted with a wire rack. Position an oven rack a couple of inches away from the broiler and set to broil on high.
- Add 2 tablespoons of the liquid from the slow cooker to a small bowl, then add the peach preserves and pickled cherry pepper relish. Stir everything to combine.
- Generously brush the sauce over the top of the ribs and broil until the glaze is caramelized and bubbling, 5 to 7 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 920 |
| Total Fat | 45 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 74 g |
| Cholesterol | 280 mg |
| Sodium | 1270 mg |
Reviews
We loved the flavor of this recipe. All of the components worked very well together. However, we didn’t like the texture of the country ribs. The meat fell off the bone, but still was a bit dry, no fault of the recipe, just the nature of the ribs. I used banana peppers for the relish and did find the peach soda at our grocery store (it’s actually made in the next town over). Next time, and from now on, we will use chicken thighs.
Made this tonight w thin cut pork chops…Amazing! I used Peach Nectarine Ice (MI). I opted to omit the pickled cherry relish. We finished them off on the grill (too hot here in MI to turn the oven on)
I have made this recipe multiple times now, and with various styles of ribs. It is my husband’s favorite. I can’t find the cherry pepper relish, so I just chop up jarred cherry peppers instead. Delicious. Thank you Jeff.
Can anyone recommend a specific brand for the pickled cherry pepper relish? I live in TX… they don’t have such things here… :(…. Thank you!
I made these ribs about a month ago & they were DELICIOUS!!! They fell off the bone. I would recommend these ribs to anyone. They feed a crowd without breaking the bank. Grab some of these country ribs & have a feast.
We loved it after adjusting the sweetness a bit and I did not have any soda so I used beer!
Made this last night. Changed it up a bit. Seasoned and let sit for 40 minutes. I used black cherry juice and black cherry soda water with the BBQ sauce. 2 onions. Cooked low and slow. Used cherry preserves at the end. So delicious.
I have done two times and used orange soda instead. I used boneless and cooked a little less time.
I could not find Peach soda so I substituted Dr Pepper and it was great. What is even better, however was when I replaced the country style ribs with pork shoulder. I sliced it into pieces about 1-1.5 thick and otherwise followed the recipe. It went from Great to Fantastic.
The recipe is amazing! After watching Jeff make it on The Kitchen, I attempted it and it was a huge hit with the family. It is so flavorful, total success!