Slow Cooker Bourbon Peach Country Pork Ribs Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready to use. If you are using a larger slow cooker (6-quart or bigger), the ingredients will fit comfortably. If your slow cooker is smaller, you may need to cut the ribs into chunks to fit.

Pat the pork ribs dry with paper towels, but do not season them with salt—the BBQ sauce provides plenty of seasoning. Slice the peaches if they are not already sliced. Measure out the bourbon and BBQ sauce. Have all your ingredients within reach. You will not need to brown the meat or sauté anything; everything goes into the slow cooker raw.

Instructions

Layer and Start

1. 1Layer the ingredients
   Place the boneless country-style pork ribs in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced peaches evenly over the ribs. Pour the bourbon over the peaches and ribs, making sure to distribute it evenly. Finally, pour the molasses garlic BBQ sauce over everything, covering the ribs and peaches as much as possible.
   Look for The ribs are nestled in the sauce with peaches scattered on top.
   Tip If the ribs are large, cut them into chunks so they fit comfortably and cook evenly.
2. 2Cook on low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork is fork-tender and easily pulls apart. Avoid opening the lid during the first 4 hours to keep the heat steady. The sauce will reduce slightly and become glossy as the pork renders its fat. Let it rest for 3 minutes before slicing.
   Look for The meat is tender and the sauce is bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems thin at the end, leave the lid off for 15 minutes on high to thicken.

At the end of this phase, the slow cooker contains raw pork ribs, sliced peaches, bourbon, and BBQ sauce. The sauce should cover the ribs and peaches partially. The slow cooker is turned on to low, and the lid is closed. There is no visual change yet, but the ingredients are ready to cook. The aroma will start to develop after an hour or so. Check that the slow cooker is set to low and the lid is sealed properly.

Slow Cook and Tenderize

3. 3Test for doneness
   Check the pork by piercing it with a fork. The meat should be very tender and nearly falling apart. If it resists, continue cooking for another 30 minutes. The internal temperature of the pork should read at least 145°F (63°C) on an instant-read thermometer, but for country-style ribs, it is best to cook until the meat is pull-apart tender, which is well above that.
   Look for The pork shreds easily with a fork and the sauce clings to it.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, let the pork rest in the sauce for 10 minutes before serving.

After 4 to 5 hours, the slow cooker will be bubbling gently, and the sauce will have thinned out as the peaches release their juices. The pork will be starting to brown on the edges and shrink slightly.

The kitchen will smell sweet and smoky. The meat should be fork-tender but not yet falling apart. If it still feels tough, continue cooking. The sauce should be a rich reddish-brown color, and the peaches will look soft and translucent.

Rest and Serve

4. 4Rest and serve
   Once the pork is tender, turn off the slow cooker and let the ribs rest in the sauce for at least 5 minutes. The resting period allows the juices to redistribute. Use tongs to transfer the ribs to a serving platter. Spoon some of the peaches and sauce over the top. Serve hot, with additional sauce on the side if desired.
   Look for The ribs are glistening and the peaches are soft and caramelized.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serve over creamy polenta or mashed potatoes to soak up the extra sauce.

At the end of this phase, the pork is fork-tender and the sauce has thickened to a glossy glaze. The peaches are soft and caramelized. The meat can be easily pierced with a fork and is nearly falling apart. The sauce clings to the meat and pools in the bottom of the slow cooker. The aroma is intense and inviting. After resting for 5 minutes, the ribs are ready to be transferred to a platter and served with extra sauce spooned on top.

Common mistakes

One common mistake is opening the slow cooker lid too often. Every time you lift the lid, heat escapes and extends the cooking time. Resist the temptation to peek for the first 4 hours. Another mistake is using a sauce that is too thin; if the sauce seems watery at the end, you can remove the lid and cook on high for 15 minutes to reduce it.

Also, be careful not to overcook the peaches—they should be tender but still hold their shape. Finally, do not skip the resting period; it makes a big difference in the final texture of the meat.

How to tell it’s done

The pork is done when it is fork-tender and easily pulls apart with minimal resistance. The internal temperature should reach at least 145°F (63°C), but for country-style ribs, you will likely cook them longer until they are fall-apart tender. The sauce should be thickened and glossy, coating the meat and peaches.

The peaches should be soft but not mushy. When you lift a piece of pork with tongs, it should feel heavy and tender, and the meat should almost slide off the bone if you are using bone-in ribs. Let the ribs rest for at least 5 minutes before serving to allow the juices to redistribute.

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