Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Georgia Peach Molasses Spare Ribs Tips, FAQ & printable recipe

Name: Slow-Cooker Georgia Peach Molasses Spare Ribs
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Cuisine: Southern
Ingredients: 4 lb St. Louis style pork spare ribs; 3 cups sliced ripe peaches (about 4 peaches); 1/4 cup bourbon; 1 1/2 cups molasses garlic BBQ sauce

By Clara Weller · Oct 28, 2026

Slow cooker full of glazed spare ribs with peaches and sauce

Prep: 15 min
Cook: 6 h
Total: 6 h 25 min
Serves: 6

Includes 10 min resting

Tips for success

For the most flavorful ribs, trim any excess fat from the top of the rack before cooking. This prevents the dish from becoming greasy. If you have time, you can also remove the thin membrane on the back of the ribs; this allows the seasonings to penetrate better and makes the meat easier to eat. Use a paper towel to grip the membrane and peel it off.

If you want a thicker, stickier sauce, after removing the ribs, pour the sauce into a saucepan and simmer over medium heat for 10-15 minutes until reduced. You can also add a slurry of cornstarch and water to thicken quickly.

For a smoky twist, add a teaspoon of liquid smoke to the sauce before cooking. And don't forget to taste and adjust seasoning with salt and pepper before serving.

Variations

Spicy Peach Ribs: Add 1-2 minced chipotle peppers in adobo sauce along with the BBQ sauce for a smoky heat. The spice balances the sweetness of the peaches and molasses, creating a complex, fiery glaze.
Apple Bourbon Ribs: Replace the peaches with 3 cups of sliced tart apples, such as Granny Smith. The apples hold up well and add a tangy note that complements the bourbon and molasses.
Honey Garlic Ribs: Swap the molasses garlic BBQ sauce for a honey garlic sauce: combine 1/2 cup honey, 1/4 cup soy sauce, 4 cloves minced garlic, and 2 tablespoons rice vinegar. Reduce bourbon to 2 tablespoons.
Cherry Cola Ribs: Replace the bourbon with 1 cup of cherry cola (not diet). The soda adds sweetness and a hint of cherry that pairs beautifully with the molasses and pork.

Storage and make-ahead

Fridge: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Keep them submerged in the sauce to prevent drying out.
Freezer: Freeze cooled ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat ribs in a covered pot over low heat, adding a splash of water or apple juice to loosen the sauce. Alternatively, microwave in 30-second bursts until hot.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. Keep the ribs in the sauce to maintain moisture. Reheat gently in the microwave or in a covered pot on the stovetop over low heat.

The ribs will become even more tender after reheating. If the sauce has thickened too much, add a splash of water or apple juice to loosen it.

You can assemble the ribs, peaches, bourbon, and sauce in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low.

If you need to cook on high, reduce the time to about 4 hours. The ribs can also be fully cooked and then kept warm on the 'keep warm' setting for up to 2 hours before serving.

Serving ideas

Serve the ribs on a large platter with the peaches and sauce spooned over the top. Pair with classic Southern sides like coleslaw, cornbread, or grilled corn on the cob. The sweet and tangy flavors also pair well with a crisp green salad with a vinaigrette to cut through the richness.

For a casual gathering, set out the ribs with plenty of napkins and let everyone pull the meat apart with forks. The ribs are also delicious piled onto soft buns for a pulled pork sandwich.

Garnish with fresh herbs like parsley or chives if desired, but the dish is already full of flavor. Serve with extra BBQ sauce on the side for those who like it saucy.

Frequently asked questions

Can this recipe be made with baby back ribs?

Yes, baby back ribs can be substituted. They are leaner and cook faster, so reduce the cooking time to 4-5 hours on low. Check for tenderness at the 4-hour mark to avoid overcooking, as baby backs can dry out if left too long.

Is the bourbon necessary, and can it be omitted?

The bourbon adds depth and a subtle smoky sweetness, but it's optional. For an alcohol-free version, replace it with apple juice or apple cider. Add a teaspoon of vanilla extract to mimic the warmth of bourbon if desired.

Can this recipe be cooked on high instead of low?

Yes, you can cook on high for about 4 hours. The result will be tender, but the meat may be slightly less fall-apart than when cooked on low for 6 hours. Check the internal temperature and tenderness before serving.

How can the sauce be thickened?

After removing the ribs, pour the sauce into a saucepan and simmer over medium heat for 10-15 minutes to reduce. Alternatively, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the sauce, cooking until thickened.

Can this recipe be doubled for a larger crowd?

Yes, but ensure your slow cooker is large enough (at least 8 quarts). Layer the ribs and ingredients evenly, and increase the cooking time to 7-8 hours on low. Check for tenderness before serving.

Recipe card

Slow-Cooker Georgia Peach Molasses Spare Ribs

Prep 15 minCook 6 hRest 10 minTotal 6 h 25 minServes 6

Ingredients

4 lb St. Louis style pork spare ribs
3 cups sliced ripe peaches (about 4 peaches)
1/4 cup bourbon
1 1/2 cups molasses garlic BBQ sauce

Instructions

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.
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.
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.
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.
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.
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.

Contains: sulfites

Estimated nutrition per serving

Calories: 620
Protein: 45 g
Carbohydrates: 30 g
Fat: 35 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.