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

Before you start

Before you start, measure all the ingredients and have them ready. If using a slow cooker, make sure it’s clean and dry. Pat the pork ribs dry with paper towels to help the seasoning stick. Slice the Vidalia onion into thin rings or half-moons.

If you plan to serve the ribs over grits, start the grits about 30 minutes before the ribs are done, so everything is ready at the same time. Set out a pair of tongs and a large fork for shredding.

Instructions

Layer and Glaze

1. 1Layer the Ribs and Glaze
   Place the boneless country-style pork ribs in the bottom of a 6-quart slow cooker in a single layer, overlapping as needed. Sprinkle the garlic-herb salt evenly over the ribs. In a medium bowl, stir together the peach preserves, bourbon, and BBQ sauce until smooth. Pour the mixture over the ribs, then scatter the sliced Vidalia onion on top. Use tongs to turn the ribs in the sauce so each piece is coated.
   Look for The ribs are coated in a glossy amber sauce with onion slices scattered on top.
   Tip For extra flavor, sear the ribs in a hot skillet for 2 minutes per side before adding to the slow cooker, though the video skips this step.
2. 2Cover and Cook on Low
   Cover the slow cooker with the lid and set it to LOW. Cook for 6 to 7 hours, until the ribs are fork-tender and easily pull apart. Avoid lifting the lid during the first few hours to keep the heat steady. After 6 hours, check the ribs: they should be very tender but still hold their shape. If not, continue cooking in 30-minute increments. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the aroma of peach and bourbon fills the kitchen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks too thin at the end, remove the ribs and simmer the sauce on the stovetop to reduce.
3. 3Shred or Serve Whole
   Once the ribs are tender, use two forks to shred the meat into large chunks, or leave the ribs whole for a more substantial serving. Baste the meat with the pan sauce to coat thoroughly. If you prefer a thicker glaze, transfer the sauce to a saucepan and simmer over medium heat for 5-7 minutes until thickened, then pour back over the ribs.
   Look for The meat shreds easily and the sauce clings to every piece.
   Tip For a thicker glaze without extra steps, remove the lid for the last 30 minutes of cooking.

The ribs are arranged in the slow cooker, seasoned with garlic-herb salt, and covered with a sticky mixture of peach preserves, bourbon, BBQ sauce, and sliced onion. The sauce is a deep amber color and smells sweet and tangy. The onions are scattered on top, ready to soften and meld into the sauce as it cooks.

Slow Simmer and Shred

4. 4Prepare the Cheddar Grits
   While the ribs cook, prepare the creamy cheddar stone-ground grits according to the package instructions. Typically, bring 4 cups of water or broth to a boil, slowly whisk in 1 cup of grits, reduce to a simmer, and cook for 20-25 minutes until thick and creamy. Stir in 1 cup of shredded cheddar cheese and season with salt and pepper to taste.
   Look for The grits are smooth, creamy, and laced with melted cheddar.
   Tip For extra creaminess, stir in a tablespoon of butter at the end.
5. 5Plate the Ribs over Grits
   Spoon a generous portion of the cheddar grits onto each plate. Top with a heap of the peach bourbon glazed ribs, using tongs to arrange them nicely. Spoon additional pan sauce over the top, making sure every serving gets a good amount of glaze. Serve immediately, while hot.
   Look for The ribs are glossy with sauce, sitting on a bed of creamy grits.
   Tip Garnish with sliced green onions or fresh parsley if desired, though the video does not show it.

After 6.5 hours on LOW, the kitchen is filled with the aroma of peach and bourbon. The ribs are fork-tender, and the sauce has thickened into a glossy glaze. When you lift the lid, you see bubbling caramelized edges and the meat is glistening. The ribs shred easily with a fork, revealing moist, succulent strands.

Serve and Finish

6. 6Finish with Extra Sauce
   Before serving, give the sauce in the slow cooker a final stir. If it has separated, whisk it briefly to recombine. Drizzle a spoonful of the glossy pan sauce over each plate of ribs and grits. This ensures every bite is moist and flavorful. Serve any remaining sauce on the side.
   Look for The sauce is thick, glossy, and coats the back of a spoon.
   Tip If the sauce is too thin, simmer it in a small saucepan until reduced by a third.

The glazed ribs are plated over a bed of creamy cheddar grits, with extra pan sauce spooned on top. The dish looks rustic and inviting, with the glossy sauce pooling around the grits.

Each bite is sweet, tangy, and savory, with the richness of the pork balanced by the creamy grits. It’s a complete Southern comfort meal.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Resist the urge to peek for at least the first 4 hours. Another mistake is using too much liquid; the ribs will release their own juices, so don’t add extra broth or water.

If the sauce is too thin at the end, transfer it to a saucepan and reduce it on the stovetop. Finally, don’t rush the cooking time—6.5 hours on LOW is essential for tender meat.

How to tell it’s done

The ribs are done when they are fork-tender and pull apart easily. Insert a fork into the thickest part of a rib; it should slide in with little resistance.

The internal temperature should reach at least 145°F (63°C) for safety, but because they are cooked low and slow, they will be well above that. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute. The sauce should be thick and glossy, coating the ribs evenly.

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