This recipe is a modification of a BHG recipe for Apple Bourbon Ribs.I'm not a big apple person and the peaches are in season, big and fresh. I also wanted to try out a fellow foodies (Gary Langer) Peach Zesty BBQ sauce and Pepper Jelly. It turned out wonderfully, even better a couple days later. The peaches taste like peach cobbler. Dinner & dessert all one plate.
Season ribs with salt & pepper. Place ribs in slow cooker/crock pot.
In a bowl, combine all other ingredients except peaches. Pour this mixture over ribs in the crock.
Cover and cook on low for 3 hours. While these are cooking, peel, core and quarter your peaches.
After 3 hours, turn over your meat. Then add your peaches to the crock. Cover and cook an additional 3 hours or until meat is tender.
To serve, transfer ribs to a serving platter. Strain cooking liquid and serve with ribs. I put my liquid into a small pot, removing a cup of fluid and mixed it with a tbsp of flour and added it back to the pot to thicken it. But you don't have to.