Georgia Peach Maple Bourbon Country Pork Ribs Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. Measure out the ingredients: you'll need 3 pounds of country-style pork ribs, 2 cups of sliced peaches, 1/4 cup of bourbon, and 1 1/2 cups of maple bourbon BBQ sauce.

If your peaches are fresh, wash and slice them, discarding the pits. If using frozen, thaw and drain them. Your slow cooker should be at least 6 quarts to hold all the ingredients comfortably.

Instructions

Layer and Coat

1. 1Layer the Ribs and Peaches
   Place the boneless country-style pork ribs in the bottom of a 6-quart slow cooker, arranging them in a single layer if possible. Scatter the sliced peaches evenly over the ribs. Pour the bourbon over the peaches and ribs, letting it pool in the bottom of the cooker.
   Look for The ribs are covered with peach slices and the bourbon has settled around them.
   Tip If the ribs are large, cut them into serving-sized pieces so they cook evenly.
2. 2Add the BBQ Sauce
   Pour the maple bourbon BBQ sauce over the ribs and peaches, using a spatula to spread it evenly so all the meat is coated. There is no need to stir—the slow cooker will blend the flavors as it cooks.
   Look for The sauce covers the ribs and peaches in an even amber layer.
   Tip Use a thick, high-quality BBQ sauce for the best glaze.

At this point, you have raw ribs in the slow cooker, topped with peach slices and a splash of bourbon. The BBQ sauce covers everything in a glossy amber layer. The scene is set for the long, slow cook that will transform these ingredients into a tender, flavorful meal.

Slow-Cook to Tender

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the pork is fork-tender and easily pulls apart. The sauce will have thickened and the peaches will have softened into a sweet glaze. Let it rest for 3 minutes before slicing.
   Look for The meat is fork-tender and the sauce is bubbling and thick.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Rest the Meat
   Turn off the slow cooker and let the pork rest in the sauce for at least 5 minutes. This allows the juices to redistribute and the meat to become even more tender. Use a fork to test that the meat shreds easily.
   Look for The meat is moist and holds together but shreds with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for whole cuts of meat to stay juicy.

After several hours, the slow cooker is bubbling gently, and the aroma of peaches, bourbon, and BBQ fills the kitchen.

The meat is fork-tender, and the sauce has thickened into a rich glaze that coats the ribs and peaches. The pork should easily pull apart with a fork, and the internal temperature is well above the safe minimum.

Serve and Savor

5. 5Serve and Enjoy
   Using a serving fork, lift the ribs out of the slow cooker and place them on a serving plate. Spoon some of the peach-bourbon glaze from the cooker over the top. Serve hot.
   Look for The ribs are glistening with sauce and the peaches are tender.
   Tip Pair with cornbread or coleslaw for a complete meal.

You've lifted the glistening ribs onto a serving plate, spooning extra glaze over the top. The peaches are soft and caramelized, and the meat is falling apart. The dish looks and smells irresistible, ready to be served hot.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using too little sauce—make sure the ribs are fully coated so they stay moist.

Overcooking can make the meat mushy, so check for doneness at the lower end of the time range. Finally, don't skip the resting period; it's crucial for tenderness.

How to tell it’s done

The ribs are done when they are fork-tender, meaning a fork easily pierces the meat and it starts to pull apart. The internal temperature should reach at least 145°F (63°C) for whole cuts of pork, but because this is a slow-cooked recipe, it will likely be higher.

Let the meat rest for at least 5 minutes before serving to allow the juices to redistribute. The sauce should be thick and cling to the meat.

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