Slow-Cooker Peach Bourbon Glazed Country Style Pork Ribs Tips, FAQ & printable recipe

Tips for success

To get the most flavor, sear the ribs in a hot skillet with a little oil before adding them to the slow cooker. This adds a deep caramelized crust that enhances the final dish. Even though the video skips this step, it’s a simple trick that elevates the ribs. If you do sear, do it in batches to avoid crowding the pan.

For a thicker glaze, remove the lid for the last 30 minutes of cooking. This allows excess moisture to evaporate, concentrating the sauce.

Alternatively, transfer the sauce to a saucepan and simmer it on the stovetop until it reaches your desired consistency. Be careful not to reduce it too much, as it will become overly sweet and sticky.

Variations

• Spicy Peach Bourbon Ribs: Add 1-2 minced chipotle peppers in adobo sauce to the glaze for a smoky, spicy kick. Reduce the bourbon to 1/4 cup and add a tablespoon of hot sauce. The heat balances the sweetness beautifully.
• Apple Bourbon Ribs: Replace the peach preserves with apple butter or apple jelly. Add 1 diced apple along with the onion for extra texture and flavor. The apple pairs perfectly with bourbon and pork.
• Smoky Maple Ribs: Swap the peach preserves for maple syrup and add 1 teaspoon of smoked paprika to the sauce. Omit the bourbon and use apple cider instead. This gives a deep, smoky sweetness.
• Cherry Bourbon Ribs: Use cherry preserves instead of peach, and add 1/2 cup of frozen cherries in the last hour of cooking. The cherries break down into a rich, fruity sauce that’s perfect with pork.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if the sauce has thickened.

Freezer

The cooked ribs freeze well for up to 3 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot over low heat, stirring occasionally, until heated through. Add a little water or broth if needed to loosen the sauce.

Store leftover ribs and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

To reheat, place the ribs in a covered pot over low heat, adding a splash of water or broth to loosen the sauce. You can also reheat in the microwave, but the stovetop method helps maintain the texture.

You can assemble the ribs with the sauce and onions in the slow cooker insert a day ahead, then refrigerate overnight. In the morning, place the insert in the slow cooker and cook on LOW as directed.

This makes it a true dump-and-go meal. Alternatively, cook the ribs fully, then cool and refrigerate. Reheat gently on the stovetop or in the oven before serving.

Serving ideas

Serve the peach bourbon glazed ribs over a generous scoop of creamy cheddar grits. The grits provide a smooth, buttery base that soaks up the sweet-tangy glaze. For a complete Southern meal, add a side of collard greens or a simple slaw. The dish is hearty enough to be a main course, and it’s sure to become a family favorite.

If you prefer a lighter side, serve the ribs with steamed green beans or a crisp salad. The glaze also works well with mashed potatoes or roasted sweet potatoes.

For a touch of freshness, sprinkle with chopped parsley or chives before serving. The ribs are best enjoyed hot, right off the slow cooker, but they’re also delicious as leftovers.

Frequently asked questions

Recipe card

Slow-Cooker Peach Bourbon Glazed Country Style Pork Ribs

Prep 15 minCook 6 h 30 minTotal 6 h 45 minServes 6

Ingredients

• 3 1/2 lb boneless country-style pork ribs
• 1 tbsp garlic-herb salt
• 1 cup peach preserves
• 1/3 cup bourbon
• 1/2 cup tangy BBQ sauce
• 1 Vidalia onion, sliced
• creamy cheddar stone-ground grits, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

40 g

Fat

30 g

Fiber

2 g

Sugar

28 g

Sodium

1200 mg

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