Slow-Cooker Georgia Peach BBQ Spare Ribs Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If you have time, trim any excess fat from the ribs, but it's not necessary. Slice the peaches if you're using fresh ones, and measure out the bourbon and BBQ sauce.

You don't need to sear the ribs or pre-cook anything — this recipe is all about dumping and forgetting. Have a large fork or tongs ready for serving.

Instructions

Layer and Dump

1. 1Layer the Ribs
   Place the racks of St. Louis style spare ribs in the slow cooker insert, arranging them so they fit snugly. If needed, cut the racks in half to fit in a single layer, but do not stack them.
   Look for The ribs should lie flat in the bottom of the slow cooker.
   Tip Trimming any excess fat is optional, but a little fat adds flavor during the long cook.
2. 2Add Peaches and Bourbon
   Scatter the sliced peaches evenly over the ribs. Pour the bourbon over the peaches and ribs, letting it run down between the racks.
   Look for The peaches should cover most of the meat, with the bourbon pooling in the bottom.
   Tip Use ripe but firm peaches so they hold their shape during cooking.

The ribs are arranged in the slow cooker with peaches and bourbon scattered on top. The bourbon should be pooling around the meat, and the peaches should be evenly distributed. The scene is set for the sauce to be added.

Slow-Cook to Perfection

3. 3Pour on the BBQ Sauce
   Pour the thick BBQ sauce over the ribs and peaches, using a spatula to spread it evenly. Make sure every surface is coated, including the sides of the racks.
   Look for The sauce should form a thick, glossy layer over the meat and fruit.
   Tip If the sauce is very thick, warm it slightly to make it easier to pour.
4. 4Cook Low and Slow
   Cover the slow cooker and cook on low for 8 hours, or until the meat is fork-tender and pulls away from the bone easily. Do not open the lid during cooking. Let it rest for 3 minutes before slicing.
   Look for The meat should be very tender, and the sauce should be bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low gives the collagen time to break down, making the ribs succulent.

After 8 hours on low, the kitchen smells of sweet peaches, bourbon, and smoky BBQ. The sauce is bubbling and has thickened, and the meat is so tender that it falls apart at the touch of a fork. The peaches have softened and absorbed the sauce, becoming glazed and sweet.

Rest and Serve

5. 5Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and makes the meat easier to handle.
   Look for The sauce will thicken slightly as it rests.
   Tip Resting is essential for tender, moist meat.
6. 6Serve the Ribs
   Using a fork, carefully lift the ribs out of the slow cooker and transfer them to a serving platter or individual plates. Spoon some of the peaches and sauce over the top.
   Look for The ribs should be glistening and the meat should be falling off the bone.
   Tip Serve immediately, with extra sauce on the side if desired.

After resting, the ribs are glistening with sauce and the meat is pulling away from the bones. The peaches are soft and caramelized, and the sauce is spoonable. When you lift a rib, it bends and nearly breaks, promising a melt-in-your-mouth bite.

Common mistakes

One common mistake is lifting the lid to check on the ribs, which lets heat escape and extends the cooking time. Trust the slow cooker and keep the lid on.

Another mistake is using a thin, watery BBQ sauce, which won't coat the meat properly and can result in a bland dish.

Stick with a thick, high-quality sauce. Finally, don't skip the resting time — it allows the juices to redistribute, making the ribs even more tender.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. You can also check by inserting a thermometer into the thickest part of the meat; it should read at least 145°F (63°C) for pork.

However, because the ribs cook for so long, they will likely be well above that temperature. The sauce should be bubbling and thickened, and the peaches should be soft and translucent.

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