Feb 6, 2013

Slow Cooked Apricot Ribs

Slow Cooked Apricot Ribs

One of the perks of being a food blogger are the recipes I receive either as comments or in my inbox.

It’s something I’m extremely grateful for—people willing to share their family recipes and taking the time to write them down—because many of the dishes I’ve tried and tweaked over the years come from either friends or readers.

This basic recipe was emailed to me not long after I posted my peppery asian ribs (another brilliant recipe I owe to a reader!), I just never got around to trying it until this weekend.

These ribs are made for eating! Easy to prepare and absolutely delicious.

 

Ingredients:

3 pounds ribs (mine were spareribs)
1 cup apricot preserve
1/2 cup soy sauce
3 tbsp brown sugar
2 garlic cloves
1 tbsp lime juice
1 tsp ground ginger
1/2 tsp salt
1/2 tsp dried chili flakes
2 tsp sesame oil
pinch of black pepper
2 tbsp cornstarch

 
Directions:

Grab a bowl and mix the apricot preserve with the soy sauce, lime juice and brown sugar.
Slow Cooked Apricot Ribs

In with the ground ginger, chill flakes, salt and a good pinch of pepper.
Slow Cooked Apricot Ribs

Add the sesame oil and garlic and stir until the brown sugar has dissolved.
Slow Cooked Apricot Ribs

The ribs… how I love ribs!
Slow Cooked Apricot Ribs

Place them in the slow cooker and pour in the apricot mix. Make sure both sides of the ribs are coated.
Slow Cooked Apricot Ribs

Give them 6 to 8 hours on low, and flip them over in the cooking juices now and then.
Slow Cooked Apricot Ribs

 
For me 7 hours was absolutely perfect.
 

Place them on a rack and place them under a hot broiler for 5 to 7 minutes, until nice and brown.
Slow Cooked Apricot Ribs

Then there’s all this wonderful cooking liquid left… terrible, isn’t it?
Slow Cooked Apricot Ribs

Mix 2 or 3 tbsp cornstarch with some water and pour it in while stirring well.
Slow Cooked Apricot Ribs

 
This leaves you with a wonderful thick and flavourful sauce. Brush some over the ribs and serve the rest on the side, along with some steamed rice and vegetables.
 

Mouth-watering good!
Slow Cooked Apricot Ribs

 
Serving tip:

Sweet Citrus & Broccoli Rice
Chinese Fried Rice
Zesty Cucumber Salad
 

Slow Cooked Apricot Ribs
Ingredients
    3 pounds ribs (mine were spareribs)
    1 cup apricot preserve
    1/2 cup soy sauce
    3 tbsp brown sugar
    2 garlic cloves
    1 tbsp lime juice
    1 tsp ground ginger
    1/2 tsp salt
    1/2 tsp dried chili flakes
    2 tsp sesame oil
    pinch of black pepper
    2 tbsp cornstarch

Directions
    In a bowl you mix the mix the apricot preserve with the soy sauce, lime juice and brown sugar, ground ginger, chill flakes, salt and a good pinch of pepper. Stir until the sugar has dissolved.

    Remove the membrane from the back of the ribs, place them in the slow cooker, pour in the mix and make sure both sides of the ribs are coated.

    Give them 6 to 8 hours on low, and flip them over in the cooking juices now and then. For me 7 hours worked perfectly. Place them on a rack and place them under a hot broiler for 5 to 7 minutes, until nice and brown.

    Mix 2 or 3 tbsp cornstarch with some water and pour it into the cooking liquid while stirring well. Brush some of the sauce over the ribs and serve the rest on the side, along with some steamed rice and vegetables.

Meal type: Main course, Pork, Slow Cooker
Servings: 4
Copyright: © kayotickitchen.com

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    18 Comments »

    1. 1

      Hi,
      I don’t have a slow cooker, how can I cook these awesome looking ribs?
       

      Linda on Feb 6, 2013 @ 2:41 pm Reply
      1. No idea. You’d have to add more liquid and simmer them on the stovetop for some time.

        Kay on Feb 6, 2013 @ 3:07 pm Reply
      2. You can slow cook them in the oven.  Put in big pan and cover tightly with foil.  Cook at 250 degrees for 3-4 hours and then place under broiler for a few minutes to crisp up.  So good.

        Jeanne Quinn on Feb 6, 2013 @ 4:54 pm Reply
    2. 2

      I don’t own a slow cooker either but my trick for slow cooker recipes: Do as the recipe tells you and put all ingredients in a Dutch oven with a cartouche (wax paper circle the size of your pan) on top of the ingredients. Put the pan in the cold oven and set the temperature on 212F/100C. Normally I leave the pan in the oven for as long as the recipe calls for. Never got disapointed, however in the second half of the cooking time I do check the liquid level and when neccessary I add a little extra that I have heated up to app. the same temperature as the contence of the pan. Great results so far!

      Francien on Feb 6, 2013 @ 4:24 pm Reply
    3. 3

      If you don’t have a slow cooker you could also bake them on super low (about 200-250F) for several hours wrapped in parchment paper or tinfoil and flipping as you would in the slow cooker. That said, buying a slow cooker doesn’t have to be expensive, depending on where you buy it from, and you could get a lot of use out of it!

      Maria on Feb 6, 2013 @ 4:35 pm Reply
      1. I didn’t even think of that, but there’s a ribs recipe on my site using that method! 

        Kay on Feb 6, 2013 @ 4:38 pm Reply
    4. 4

      Hi Kay, I’m finally convinced I really need a slowcooker ;) . Which one do you own? Or could you otherwise advise me on which requirements such a slowcooker really should have? They come in quite a price range.

      Esther on Feb 6, 2013 @ 5:32 pm Reply
      1. I used to have a Kenwood slow cooker that was so hot it would continue to boil whatever was in it when I put it on the ‘keep warm’ setting. Horrible thing. Sold it and it took me years before I purchased another one. I was convinced they were all this bad.

        This time I bought a crock-pot sauté slow cooker and love it. You can simply place it on the stove-top, brown your meat/veggies in it and transfer it to the base and turn it on.

        Kay on Feb 6, 2013 @ 5:38 pm Reply
    5. 5

      I love using apricot preserves in my dishes!–These look delish!

      Bree {Skinny Mommy} on Feb 6, 2013 @ 10:20 pm Reply
    6. 6

      I only ever make spare ribs in my slow cooker anymore.  I find them much nicer and succulent than BBQed spare ribs even! (And all my guests agree.) I like the apricot preserve idea… I’ll give them a go! Tnx! :)

      bricin on Feb 9, 2013 @ 2:05 am Reply
    7. 7

      Hoi, Ik heb een vraagje aan je. Je hebt je maten allemaal in buitenlandse maten staan. Als je het over POUNDS hebt, heb je het dan over bijv 500 gram of over 453 gram? Bedankt, groetjes Simone

      simone on Feb 12, 2013 @ 4:18 pm Reply
      1. Meestal 500 gram. Die 47 gram meer spareribs komen hier wel op :)

        Kay on Feb 12, 2013 @ 4:20 pm Reply
    8. 8

      Eeuuhh Kay, die 47 gram spare Ribs komen hier ook altijd wel op….;-)

      Marc (simone's) on Feb 14, 2013 @ 1:39 pm Reply
    9. 9

      All your recipes look good, but this one looks especially amazing!

      Kalyn on Feb 14, 2013 @ 2:40 pm Reply
    10. 10

      Dit ziet er zo verrukkelijk uit! Ik ga deze ook eens maken, vindt mijn vriend (en ik ook) zeker weten lekker!

      Kim on Feb 22, 2013 @ 10:19 am Reply
    11. 11

      Your recipe looks delicious! My grocery store has chicken drumsticks on sale this week and I’m wondering how you think they might work (if at all) in this recipe. Thanks! 

      Jessica on May 29, 2013 @ 6:47 pm Reply
      1. Chicken and apricot mix is always + 1 in my kitchen :)

        Kay on May 29, 2013 @ 7:12 pm Reply
    12. 12

      Do you think I should adjust the cooking time or the amount (3lbs) at all for the chicken drumsticks?

      Jessica on May 29, 2013 @ 10:45 pm Reply

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