Peachy Baby Back Ribs & Mashed Potatoes

Nothing says summer like barbecue ribs! Expertly trimmed, consistently sized and flavorful, Gold Canyon Meat CO.® ribs offer quality in every bite. Give your customers the comfort foods they are craving this summer.

• 2 bottles Katy’s Kitchen®Sweet & Spicy BBQ Sauce
• 1 can Bountiful Harvest®Sliced Peaches, drained and diced
• 1 Markon®Medium Onion, chopped
• 3/4 cup Jalapeno Pepper Jelly
• 1/2 cup Vista Verde®Pickled Jalapeno Slices
• 1 bag Bountiful Harvest Dehydrated Mashed Potatoes
• 6 lbs. Gold Canyon Meat CO.®Pork Baby Back Ribs, well-trimmed
• 1 tsp Katy’s Kitchen Salt
• 1/2 tsp Katy’s Kitchen Black Pepper
• Thinly Sliced Markon®Green Onions, garnish

*Yield: 8 Servings

1. In a large bowl, mix the first five ingredients. Cut ribs into 3-rib portions; sprinkle with Katy’s Kitchen salt and pepper. Place half of the ribs in a 6-qt. slow cooker; pour half of the sauce mixture over ribs. Repeat layers. Cook, covered, on low 6-8 hours or until meat is tender.

2. Prepare mashed potatoes according to package directions and plate.

3. Remove ribs from slow cooker; keep warm. Strain cooking juices, reserving peaches and vegetables. Skim fat from cooking juices; thicken. Stir in reserved peaches and vegetables; serve with ribs. Sprinkle with green onions.