Slow Cooker Apricot Spareribs for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the ribs in a hot skillet for a few minutes before placing them into the slow cooker. This adds a caramelized crust to the meat which enhances the overall depth of the dish. However, if you are short on time, this step is entirely optional and the ribs will still be delicious without it.

If you prefer a bit of heat, consider adding a pinch of red pepper flakes or a small dash of hot sauce to the apricot preserves before spooning them over the ribs.

This creates a sweet-and-spicy balance that pairs wonderfully with the pork. Always taste the sauce before adding more heat to ensure it aligns with your personal preferences for spice.

Variations

• Spicy Apricot Ribs: Add two tablespoons of chili garlic sauce to the apricot preserves. This variation provides a bold, spicy kick that cuts through the richness of the pork, creating a sophisticated sweet and spicy flavor profile.
• Citrus Infused Ribs: Incorporate the zest and juice of one orange into the apricot preserves. The bright citrus notes elevate the dish, adding a fresh, aromatic dimension to the sticky sauce that pairs beautifully with the pork.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in the microwave or in a covered dish in a 300°F oven with a splash of water until heated through.

Store any leftovers in an airtight container to keep the meat moist and prevent it from absorbing other odors in the refrigerator. The sauce will continue to flavor the meat as it sits.

Consume within three days for the best quality and texture. When reheating, add a small splash of water or broth to help loosen the thickened glaze.

You can prepare the ribs by layering them in the slow cooker insert and refrigerating it overnight. In the morning, simply place the insert into the base and start the cooking process. This is an excellent way to save time on busy days while ensuring a hot, homemade meal is ready when you return home in the evening.

Serving ideas

Serve these ribs alongside simple sides that can soak up the delicious apricot glaze. Steamed rice, mashed potatoes, or roasted root vegetables are excellent choices that provide a neutral base to complement the sweetness of the pork.

A crisp, green salad with a light vinaigrette can also provide a refreshing contrast to the richness of the sticky ribs.

When plating, spoon the extra sauce from the bottom of the slow cooker directly over the ribs. This ensures that each serving is well-coated and flavorful.

For an elegant presentation, garnish the dish with a sprinkle of chopped fresh parsley or green onions, which adds a pop of color and a touch of freshness to the final plate.

Frequently asked questions

Recipe card

Slow Cooker Apricot Spareribs for Easy Weeknight Dinners

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 3 lb pork spareribs, cut into sections
• 1 large yellow onion, sliced into rings
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1 cup apricot preserves

Instructions

1. Arrange the pork sparerib sections vertically in a ring against the inner wall of the slow cooker insert. Ensure they are packed snugly to help them stand upright during the initial cooking process.
2. Place the sliced onion rings in the center of the rib ring. Sprinkle the garlic powder and ground ginger evenly over the ribs and onions. Spoon the apricot preserves over the top of the ribs, ensuring they are well coated.
3. Cover the slow cooker and cook on low for 8 hours until the pork reaches 145°F (63°C). Let the ribs rest for 5 minutes before serving to ensure the juices redistribute throughout the meat for maximum tenderness.

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

35 g

Fat

22 g

Fiber

1 g

Sugar

30 g

Sodium

350 mg

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