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
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