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Summer’s gone, and spring is still a ways off, so there’s no firing up the smoker unless you’re in a warm-weather state like California, Florida, Texas, or Hawaii. Anyway, who wants to tend to the temperature for six to seven hours?
My suggestion: buy some meaty, budget-friendly homestyle ribs and toss them in your slow cooker. Bam! The result will blow your socks off—with way less effort than you ever imagined.
But don’t get ahead of yourself, thinking, Oh, I got this, and start tweaking the directions—especially these directions. Do not skip the broil step! That final touch is what takes this star-studded recipe to the next level, giving you ribs that stick to your bones and warm you up all winter long.
Total Time: 4 hr 20 minActive Time: 20 minYield: 4 to 6 servings
Ingredients1 tablespoon kosher salt1 tablespoon sweet Hungarian paprika2 teaspoons freshly cracked black pepper1/2 teaspoon cayenne pepper5 pounds bone-in country-style pork ribs (about 8 ribs, 1 1/2 to 2 inches thick)2 cloves garlic, crushed1 large onion, sliced into 1-inch wedgesOne 12-ounce peach soda, preferably Nehi1 cup barbecue sauce1/2 cup peach preserves1/4 cup pickled cherry pepper relish
Directions(Special equipment: a 6-quart slow cooker)1. In a small bowl, mix the salt, paprika, black pepper, and cayenne. Sprinkle the spice mixture evenly over both sides of the ribs.2. Add the garlic and onion to a 6-quart slow cooker, then place the ribs on top.3. In a medium bowl, mix together the peach soda and barbecue sauce. Pour the mixture evenly over the ribs.4. Cover and cook until the pork is fall-apart tender—on low for 6 to 8 hours or high for 3 to 4 hours.5. Transfer the ribs to a foil-lined baking sheet fitted with a wire rack. Position an oven rack a few inches below the broiler and set the broiler to high.6. In a small bowl, mix 2 tablespoons of the cooking liquid from the slow cooker with the peach preserves and pickled cherry pepper relish. Stir to combine.7. Generously brush the sauce over the ribs and broil until the glaze is caramelized and bubbling, about 5 to 7 minutes. 8. Then it's time to chow down!