Georgia Peach Maple Bourbon Spare Ribs Tips, FAQ & printable recipe

Tips for success

For a thicker, more caramelized glaze, transfer the sauce from the slow cooker to a saucepan after the ribs are done. Simmer over medium heat for 10 to 15 minutes until it reduces and thickens. Brush this reduced sauce over the ribs before serving. This extra step adds a beautiful sheen and intensifies the flavor without changing the cooking process.

If you have time, trim any silver skin from the underside of the ribs before cooking. This thin membrane can become chewy if left on. Use a paper towel to grip it and pull it off.

Also, consider cutting the rack into individual ribs before serving for easier handling. The meat will be so tender that it may fall apart as you cut, so a sharp knife helps.

Variations

• Spicy Peach Ribs: Add 1-2 chopped jalapeños or a teaspoon of red pepper flakes with the peaches for a spicy kick. The heat balances the sweetness of the peaches and maple sauce.
• Honey Bourbon Ribs: Replace the maple bourbon barbecue sauce with a honey barbecue sauce and add an extra tablespoon of bourbon. This yields a sweeter, more traditional barbecue flavor.
• Peach BBQ Ribs with Ginger: Stir 1 tablespoon of grated fresh ginger into the sauce before pouring it over the ribs. The ginger adds a bright, slightly spicy note that pairs well with the peaches.
• Apple Bourbon Ribs: Substitute the peaches with sliced apples (such as Honeycrisp or Fuji) and use apple bourbon or regular bourbon. The apples cook down similarly and provide a tart-sweet flavor.

Storage and make-ahead

Fridge

Leftover ribs keep in the refrigerator for up to 4 days in an airtight container.

Freezer

Freeze cooked ribs in a freezer-safe container with sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat ribs in a covered baking dish in a 300°F (150°C) oven for 20-25 minutes, or in the microwave on medium power in 1-minute intervals until hot.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Keep the sauce and peaches with the meat to maintain moisture. Reheat gently in a saucepan over low heat or in the microwave until warm. The ribs can also be shredded and used in sandwiches, tacos, or over rice.

The ribs can be fully cooked up to 2 days ahead. After cooking, let them cool completely, then store in the refrigerator. To reheat, place them in a baking dish with some of the sauce, cover with foil, and warm in a 300°F (150°C) oven for about 20 minutes.

The slow cooker method means you can also assemble the raw ingredients the night before and refrigerate the insert, then start cooking in the morning.

Serving ideas

Serve these ribs as the centerpiece of a barbecue-style dinner. Pair them with coleslaw, cornbread, and pickles for a classic Southern spread.

The sweet and tangy sauce also works well with mashed potatoes or creamy grits to soak up the extra glaze. For a lighter option, serve the ribs over a bed of greens with a simple vinaigrette to balance the richness.

This dish is also great for casual gatherings. Set out the slow cooker on a buffet table and let guests serve themselves. Provide plenty of napkins and maybe some warm rolls for making sandwiches.

The ribs are messy in the best way, and the flavors are sure to be a hit. Leftover peaches are delicious spooned over vanilla ice cream for a quick dessert.

Frequently asked questions

Recipe card

Georgia Peach Maple Bourbon Spare Ribs

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 4 lb St. Louis style pork spare ribs
• 3 cups sliced ripe freestone peaches
• 1/4 cup bourbon
• 2 cups maple bourbon barbecue sauce

Instructions

1. Place the St. Louis style pork spare ribs into the slow cooker, arranging them in a single layer as much as possible. If needed, cut the rack into smaller sections to fit.
2. Scatter the sliced peaches evenly over the ribs. Pour the bourbon over the peaches and ribs.
3. Pour the maple bourbon barbecue sauce over the ribs and peaches, covering as much of the meat as possible. Use a spoon or spatula to spread it evenly.
4. Cover the slow cooker and cook on low for 8 hours, or until the meat is fork-tender and easily pulls apart from the bone. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the meat to become even more tender.
6. Using a serving fork, carefully lift the ribs out of the slow cooker and place them on a serving platter. Spoon some of the peaches and sauce over the top.

Contains: sulfites

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

38 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.