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

Before you start

Before you start, make sure you have a 6-quart slow cooker. Pat the ribs dry with paper towels; if they are very long, cut the racks in half so they fit better. Slice the peaches into thick wedges (about 1/2-inch thick) to maintain some texture.

Measure out the bourbon and BBQ sauce. There's no need to preheat the slow cooker; just layer the ingredients as directed. Have a carving fork and a serving platter ready for the end.

Instructions

Build the Base

1. 1Layer the Ribs
   Place the St. Louis style pork spare ribs into the slow cooker basin, arranging them in a single layer if possible, overlapping slightly if needed. The ribs should fit snugly in the bottom of the cooker.
   Look for Ribs fill the bottom of the slow cooker evenly.
   Tip If the ribs are too long, cut the rack in half to fit better.
2. 2Add Peaches and Bourbon
   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 Peaches cover the ribs; bourbon splashes over.
   Tip Use ripe but firm peaches so they hold their shape during cooking.

At the end of this phase, the slow cooker contains a single layer of ribs, topped with peach slices and a pour of bourbon. The peaches should be evenly scattered, and the bourbon should pool slightly around the ribs. The raw ribs should be pink and moist, with the peaches adding a fresh, fruity aroma. This is the foundation of the dish, so ensure the ribs are arranged in a snug layer for even cooking.

Slow-Cook to Tender

3. 3Pour Over the BBQ Sauce
   Pour the molasses garlic BBQ sauce in thick ribbons over the ribs and peaches, covering as much surface as possible. Use a spoon to spread if needed, ensuring the sauce reaches the edges.
   Look for Sauce coats the ribs in a thick, glossy layer.
   Tip No need to stir; the slow cooker will blend the flavors.
4. 4Slow Cook Until Tender
   Cover the slow cooker and cook on low for 6 hours, or until the meat is fork-tender and pulls apart easily. The internal temperature of the pork should reach at least 145°F (63°C) for food safety, but for fall-apart tenderness, cook until it reaches 200°F (93°C) in the thickest part. Let it rest for 3 minutes before slicing.
   Look for Meat is tender and nearly falling off the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking to keep the heat steady.

After 6 hours on low, the slow cooker should be bubbling gently. The sauce will have darkened and thickened, and the ribs should look glazed. The peaches will have softened and melded into the sauce.

The meat should be fork-tender, and you should be able to twist a fork and see the meat pull away from the bone. The aroma is rich, sweet, and smoky. Check that the internal temperature is at least 145°F (63°C) before proceeding.

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 the meat to become even more tender.
   Look for Sauce settles and thickens slightly.
   Tip Resting also makes the ribs easier to handle.
6. 6Serve the Ribs
   Using a carving fork, carefully lift the ribs from the slow cooker, letting excess sauce drip back. Place the ribs on a serving platter or individual plates. Spoon some of the peaches and sauce over the top.
   Look for Ribs glisten with sauce and peaches are soft.
   Tip Use a fork to pull the meat apart at the table for a dramatic presentation.

After resting, the ribs should be even more tender, and the sauce will have settled. The peaches are soft and infused with bourbon and molasses. When you lift a rib with a fork, it should bend easily and the meat should cling to the bone but pull off with little resistance. The sauce should be thick enough to coat the back of a spoon. Serve immediately, spooning extra peaches and sauce over the top.

Common mistakes

One common mistake is lifting the lid too often to check on the ribs. Every time you open the slow cooker, heat escapes and adds to the cooking time. Trust the process and keep the lid on. Another mistake is using too much liquid; the ribs release their own juices, so you don't need to add water or broth.

Also, be careful not to overcook the peaches; they should be soft but still hold their shape. If you prefer a thicker sauce, you can transfer the sauce to a saucepan and simmer on the stovetop after removing the ribs.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. The internal temperature should reach at least 145°F (63°C) for safety, but for the best texture, cook until it reaches about 200°F (93°C) in the thickest part.

At that temperature, the collagen has fully broken down, yielding ultra-tender, pull-apart meat. The sauce should be thickened and glossy, and the peaches soft but not disintegrated. If the meat isn't tender after 6 hours, continue cooking in 30-minute increments until it is.

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