These "Peachy Chipotle Country Style Ribs" are done in the slow cooker, which makes them completely fuss free and easy and there are only a few ingredients involved also! These turn out fork tender with just the right balance of spice and sweetness!
If you are not familiar with country style ribs, they are meatier, boneless ribs cut closer to the shoulder of the hog. They will be labeled as 'country style' in meat department or ask the butcher for them. A good tip when buying most pork, I learned from my mother, who knows her pork, is to try to find the 'whitest' looking cuts of pork. If you don't know what I mean by that, some pork is really red or pink looking and some it almost colorless. The whiter cuts will be better when cooked, although it all tastes good and the pink cuts are not bad or anything. If you cannot find country style ribs, this also works with thick cut pork chops!
Here is what you will need for this:
2-3 pounds of country style ribs
1 cup Coca Cola (diet or regular works)
1 tsp. seasoned salt or Cajun seasoning
1/2 tsp. black pepper or less to your taste
1 (18 oz.) jar of peach preserves (I used Smucker's)
1 (18 oz.) bottle of Sweet Baby Ray's Honey Chipotle Barbeque sauce
Place the ribs in the slow cooker, sprinkling the seasonings over them evenly and patting them in so they stay on the surface of the meat. If you like a little more spice, use the Cajun seasoning, if not, use the seasoned salt or you could use a dry rib seasoning also!
Pour the Coke around the edges of the meat. Cover and cook on low for 7-8 hours.
About an hour before serving, drain off the cooking liquid around the meat. Mix the barbeque sauce and the peach preserves together. It will blend better if you microwave the preserves for about one minute. Pour the barbeque sauce mixture evenly over all of the ribs to glaze them. Cover and turn the slow cooker to high for 1 hour.
Remove from the slow cooker with a large spatula and place on a platter. If you use a fork they will break apart. Use a ladle to spoon any extra sauce in the slow cooker over the top!
Serve and eat! Could this be any easier?