PEACH-HABANERO BARBECUE SAUCE
Yields roughly 32 oz.
- 3 cups ketchup
- 1 1/2 cups molasses
- 1 cup apple cider vinegar
- 4 tbs. Worcestershire sauce
- 3 cloves garlic, minced
- 1 peach, peeled & puréed in the food processor
- 1 tbs. onion powder
- 4 Habañero peppers, seeds removed, finely diced (For the spice-sensitive -- Start with 1, and taste sauce before adding more)
- 1 tsp. black pepper
- 1/2 cup brown sugar
- Combine ingredients in a sauce pot.
- Cook on low for 45 minutes to 1 hour, stirring occasionally.
- BBQ sauce, amount varies
- Chicken broth (or water), amount varies
- In a slow-cooker set on LOW, layer the ribs on the bottom, generously sprinkling each layer with salt and pepper as you fill the pot. You can cut the slabs as needed so they all fit.
- Scoop a cup of the barbecue sauce over the top, then add chicken broth (or water) until the ribs are completely covered in liquid.
- Cook for 6 to 9 hours, depending on amount of ribs you're cooking. 1.5-pounds of ribs take closer to 6 hours to cook. 3-pounds cook in about 8 hours. If you're unsure whether the ribs are done, you can make a tiny cut in the ribs and make sure the meat in the middle is white. (You can cook the ribs in about half the time using the HIGH setting, but the meat might not be as tender!)
- Remove ribs from the slow-cooker, and brush them with the rest of the barbecue sauce. You can eat them now, or for a more caramelized finish, place on a sheet pan and cook in a 350°F oven for about 15 minutes.