Slow Cooker Georgia Peach Bourbon Ribs Step-by-step instructions

Before you start

Before starting, have all the ingredients ready and measured. Pat the pork ribs dry with paper towels if they are wet from packaging. Slice the peaches if using fresh ones, removing the pits. Measure the bourbon and barbecue sauce.

Set out a 6-quart slow cooker and make sure it is clean and dry. No need to brown the meat or pre-cook anything — this recipe is designed to be as hands-off as possible. If you want to reduce the sauce at the end, have a small saucepan and a whisk ready, though it is not necessary.

Instructions

Layer and Coat

1. 1Layer the Ribs
   Place the boneless country-style pork ribs in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Spread them evenly so they cook uniformly.
   Look for The ribs should cover the bottom of the slow cooker in one even layer.
   Tip If the ribs are very thick, trim any large fat pieces so they render during cooking.
2. 2Add the Peaches
   Scatter the sliced peaches over the ribs, spreading them out so they are distributed evenly across the surface. They will soften and release juice as they cook.
   Look for The peaches should cover the ribs in a single, even layer.
   Tip Use ripe but still firm peaches so they hold their shape during the long cook.
3. 3Pour the Bourbon
   Drizzle the bourbon evenly over the peaches and ribs. The bourbon adds a warm, sweet note that will mellow as it cooks.
   Look for The bourbon should be evenly distributed, not pooled in one spot.
   Tip Measure the bourbon carefully; too much can make the sauce thin.
4. 4Top with BBQ Sauce
   Pour the honey-hickory barbecue sauce over the entire surface of the ribs and peaches. Use a spoon or spatula to spread it into an even coating, making sure every piece is covered.
   Look for The sauce should coat the ribs and peaches completely, with no dry spots.
   Tip If the sauce is very thick, you can stir it with a spoon to loosen it before pouring.

The slow cooker is filled with raw ribs, scattered peaches, a drizzle of bourbon, and a generous pour of barbecue sauce. The sauce should cover most of the meat, with peaches peeking through. The raw pork is pink, the peaches are bright, and the bourbon smells warm and sweet. Everything is ready for the long, slow cook.

Slow Cook to Tender

5. 5Cover and Cook
   Cover the slow cooker with its lid and cook on LOW for 6 to 7 hours, or on HIGH for 4 to 5 hours, until the ribs are fork-tender and easily pull apart. The peaches will soften and the sauce will thicken slightly. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges and the meat will be very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat consistent.
6. 6Check for Doneness
   After the cooking time, check the ribs by piercing one with a fork. The meat should be very tender and nearly falling apart. If not, continue cooking for another 30 minutes and check again.
   Look for The fork should slide in with no resistance and the meat should begin to shred.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra tenderness, let the ribs rest in the sauce for 10 minutes before serving.

After hours of gentle cooking, the sauce is bubbling steadily around the edges, and the kitchen smells of sweet peaches, bourbon, and smoky barbecue.

The ribs are visibly tender, with the meat pulling away from the bone (if bone-in). The sauce has darkened and thickened slightly, and the peaches have softened into a jammy state. A fork pierces the meat with no resistance.

Rest and Serve

7. 7Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for at least 3 minutes. This allows the juices to redistribute and the meat to become even more tender.
   Look for The sauce will settle and the meat will be glistening.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use this time to warm serving plates if desired.
8. 8Serve
   Using a serving fork, lift the ribs and peaches out of the slow cooker and place them on a serving platter or individual plates. Spoon extra sauce over the top.
   Look for The ribs should be glistening with sauce and the peaches soft and caramelized.
   Tip Serve with a side of cornbread or coleslaw to soak up the sauce.

The slow cooker is turned off, and the ribs rest in the hot sauce. The sauce has settled and clings to the meat in a glossy coating. When lifted with a fork, the ribs are glistening and tender, with pieces of soft peach clinging to them. The aroma is rich and sweet, and the meat is ready to be piled onto a plate.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and extends the cooking time. Trust the slow cooker and keep the lid on. Another is using too much liquid — the peaches release a lot of juice, so resist adding extra broth or water.

If the sauce ends up too thin, you can remove the ribs and simmer the sauce on the stovetop for a few minutes to thicken it. Finally, be careful not to overcook, which can make the meat mushy; check for doneness at the lower end of the time range.

How to tell it’s done

The ribs are done when they are fork-tender: a fork should slide into the thickest part with no resistance, and the meat should begin to pull apart easily. The internal temperature should reach at least 145°F (63°C) for whole cuts of pork, but because the ribs cook low and slow, they will likely be well above that.

The sauce will be bubbling gently around the edges, and the peaches will be soft and translucent. If the meat still feels firm, continue cooking for another 30 minutes and check again.

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