1. Prepare the Sauce Mixture:

• In a large mixing bowl, combine the two bottles of hickory smoke-flavored barbecue sauce, the drained and halved canned peaches, the chopped medium onion, the jalapeno pepper jelly, and the pickled hot jalapeno slices.
• Stir these ingredients together well until everything is evenly combined.

2. Prepare and Season the Ribs:

• If your butcher hasn’t already, trim any excess fat from the pork baby back ribs. Cut each rack into manageable 3-rib portions.
• Sprinkle the rib portions evenly on all sides with the 1 teaspoon of salt and ½ teaspoon of pepper.

3. Layer in Slow Cooker:

• Place half of the seasoned rib portions into the bottom of a 6-quart slow cooker.
• Pour about half of the prepared barbecue sauce-peach mixture evenly over these ribs.
• Arrange the remaining rib portions on top.
• Pour the rest of the sauce-peach mixture over the second layer of ribs.

4. Slow Cook:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 6-8 hours, or until the rib meat is very tender and pulling away from the bone. (Avoid high heat for ribs if possible, as low and slow yields the best tenderness).

5. Rest Ribs and Prepare Serving Sauce:

• Once the ribs are fall-off-the-bone tender, carefully remove them from the slow cooker using tongs and transfer them to a platter or baking sheet. Keep them warm (e.g., loosely tented with foil).
• Strain the cooking juices remaining in the slow cooker through a fine-mesh sieve into a bowl or saucepan, reserving the cooked peaches, onions, and pickled jalapeno pieces that are caught in the sieve.
• Allow the strained cooking juices to sit for a few minutes, then carefully skim off as much visible fat from the surface as possible using a fat separator or a large spoon.
• Optional Thickening: If you desire a thicker sauce, you can pour the skimmed juices into a saucepan and simmer them over medium heat on the stovetop for 5-10 minutes until slightly reduced and thickened. Alternatively, thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water, whisked into simmering juices).
• Gently stir the reserved cooked peaches, onions, and pickled jalapenos back into the skimmed (and optionally thickened) cooking juices.

6. Serve:

• Arrange the warm, tender ribs on a serving platter or individual plates.
• Spoon the prepared sauce with the peaches and vegetables generously over the ribs.
• Sprinkle the ribs with thinly sliced green onions for garnish.
• Serve hot and enjoy your Peachy Baby Back Ribs!