Georgia Peach BBQ Baby Back Ribs: Slow-Cooker Dump Dinner Step-by-step instructions

Before you start

Before starting, remove the ribs from the refrigerator and let them sit at room temperature for up to 30 minutes. This helps them cook more evenly. Slice the peaches into wedges, about 1/2-inch thick.

Measure the bourbon and BBQ sauce so everything is ready to go. Have a 6-quart slow cooker clean and ready. No need to preheat the slow cooker; it will heat up gradually as it cooks.

Instructions

Layer and Sauce

1. 1Layer the Ribs and Peaches
   Place the pork baby back ribs in the bottom of a 6-quart or larger slow cooker, arranging them side by side and slightly overlapping if needed. Scatter the sliced peaches over the ribs, then pour the bourbon evenly over the top.
   Look for The ribs should be in a single layer as much as possible, with peaches covering the surface.
   Tip If the ribs are too long, cut the rack in half to fit comfortably in the slow cooker.
2. 2Pour the BBQ Sauce
   Pour the thick Kansas City BBQ sauce over the ribs and peaches, using a spatula to spread it evenly and coat the meat. Make sure the sauce covers the top of the ribs generously.
   Look for All the ribs should be coated with sauce, with peaches peeking through.
   Tip Use a thick, sweet BBQ sauce for the best glaze; a thin sauce will not cling as well.

The slow cooker is filled with ribs, peaches, bourbon, and BBQ sauce. The sauce should cover the meat generously, with peaches nestled in between. The aroma is sweet and tangy, with a hint of bourbon. Everything looks glossy and vibrant. Before moving on, ensure the ribs are not piled too high—they should be in a single layer as much as possible.

Slow-Cook to Tender

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 6 hours, or until the ribs are tender and the meat easily pulls away from the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently and the meat will look caramelized at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low yields the most tender ribs; high heat can make them tough.
4. 4Check for Doneness
   After 6 hours, check the ribs by lifting one with tongs. The meat should be very tender and starting to pull away from the bone, but still holding its shape. If not, continue cooking for another 30 minutes. Let it rest for 3 minutes before slicing.
   Look for The meat should be nearly falling off the bone, but not completely shredded.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a digital thermometer to check that the thickest part of the meat reaches 145°F (63°C).

After several hours, the sauce is bubbling gently around the edges. The kitchen smells of caramelized sugar and pork. The ribs have darkened and look sticky.

When lifted with tongs, the meat begins to pull away from the bone but still holds its shape. The peaches have softened and are starting to meld into the sauce. Check that the meat is fork-tender and the internal temperature is at least 145°F (63°C).

Rest and Serve

5. 5Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for 5 minutes. This allows the juices to redistribute and makes the meat easier to handle.
   Look for The sauce will settle slightly, and the ribs will look glossy.
   Tip Resting is essential for whole cuts of meat; it keeps the meat juicy.
6. 6Serve the Ribs
   Using tongs or a carving fork, carefully lift the ribs out of the slow cooker and place them on a serving plate. Spoon some of the peaches and sauce over the top, and serve hot.
   Look for The ribs should be glistening with sauce, with caramelized peaches alongside.
   Tip For a neat presentation, cut the ribs into individual portions before serving.

The slow cooker is turned off, and the ribs rest in the sauce. The sauce has thickened slightly, clinging to the meat. The peaches are soft and translucent. When you lift a rib, it bends slightly and the meat is visibly tender. The plate is ready, and the ribs are placed on it with a spoonful of peaches and sauce. The dish looks rustic and inviting, ready to be devoured.

Common mistakes

One common mistake is opening the slow cooker lid frequently to check on the ribs. Every time the lid is lifted, heat escapes, adding 20 to 30 minutes of cooking time. Another is using a thin, watery BBQ sauce that does not coat the meat well; opt for a thick sauce.

Also, do not rush the cooking on high—low heat is essential for tender ribs. Finally, do not skip the resting time; it allows the juices to redistribute, making the meat more succulent.

How to tell it’s done

The ribs are done when the meat is very tender and easily pulls away from the bone, but still holds its shape. Use a fork to lift a piece from the center of the rack; it should look moist and glistening.

For food safety, the internal temperature of the thickest part of the meat should read at least 145°F (63°C) on an instant-read thermometer. If the meat is not yet tender, continue cooking in 30-minute increments.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest