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Slow-Cooked Sweet and Spicy Baby Back Ribs

Slow-Cooked Sweet and Spicy Baby Back Ribs

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Campbell's Kitchen

Baby back ribs are slow cooked in an amazing combination of peach preserves, concentrated beef broth, fresh ginger and crushed red pepper resulting in incredibly tender ribs that are bursting with flavor!

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Stir the picante sauce, preserves, concentrated broth, ginger and red pepper in a 6-quart slow cooker. Add the ribs and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours or until the ribs are fork-tender.
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Reviews

Amateur Hour
0
9/29/2014

I am not a fan of ribs - BBQ sauce and Ketchup? Yuck - but my husband likes to request them for special events. This is the fifth slow-cooker rib recipe I've tried, and my favorite so far. I couldn't find the Pace Picante sauce (and I don't know what flavour that's supposed to be...?) so I replaced it with an Indian cooking paste: Cumin and chili (so I didn't need to add the red pepper flakes on top of that - Yay for lazy cooking!). I also added a large can of peach slices, just for appearances' sake. These ribs were full of subtle, mature flavours and very, very good. I was getting phone calls days later asking for the recipe. Thanks for the recipe!