Menu Inspiration

Peachy Baby Back Ribs & Mashed Potatoes

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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.

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