Slow Cooker Garlic Butter Spareribs with Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider seasoning the pork ribs with kosher salt and black pepper before placing them in the slow cooker.

While the garlic butter provides a strong base, a light dusting of coarse salt will enhance the natural savoriness of the pork. This small extra step can significantly elevate the final result without requiring any additional active cooking time.

If you find the sauce is too thin at the end of the cooking process, carefully remove the ribs and potatoes, then set the slow cooker to a high heat setting for a few minutes to reduce the liquid.

Alternatively, whisk a small amount of cornstarch with cold water and stir it into the juices to thicken the sauce before drizzling it over the finished dish.

Variations

• Herb-Infused Ribs: Add a sprig of fresh rosemary or thyme when layering the ingredients. These woody herbs pair exceptionally well with the pork and garlic, providing an earthy aroma that enhances the overall flavor of the dish.
• Spicy Garlic Butter: Incorporate a half-teaspoon of crushed red pepper flakes into the minced garlic mixture. This adds a subtle heat that cuts through the richness of the butter and complements the savory pork.

Storage and make-ahead

Fridge

Store 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 overnight in the refrigerator.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until the internal temperature reaches 165°F (74°C).

Allow any leftovers to cool to room temperature within two hours of cooking. Once cooled, transfer the ribs and potatoes into an airtight container.

Keep the meat and potatoes in their cooking juices to prevent them from drying out in the refrigerator. Properly stored, the dish will remain safe to consume for up to three days when kept at 40°F (4°C) or below.

You can prepare the ingredients by cutting the ribs and halving the potatoes up to 24 hours in advance. Store them separately in the refrigerator.

When ready to cook, simply assemble the ingredients in the slow cooker as directed. This approach saves time on the day of cooking, making it an excellent strategy for hosting or planning meals during a busy work week.

Serving ideas

Serve the ribs and potatoes hot, spooning the flavorful garlic butter pan juices over the top of the meat just before eating. This ensures that each bite is moist and well-seasoned. The dish can be presented directly from the slow cooker for a rustic, casual meal, or transferred to a large serving platter for a more formal presentation.

Pair this meal with a crisp side salad or steamed green vegetables to provide a fresh contrast to the rich, buttery flavors of the pork and potatoes. The acidity in a simple vinaigrette dressing on the salad will help cut through the fat of the dish, creating a more balanced and enjoyable dining experience for everyone at the table.

Frequently asked questions

Recipe card

Slow Cooker Garlic Butter Spareribs with Potatoes

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

Ingredients

• 2 lb pork spareribs, cut into sections
• 1 lb baby potatoes, halved
• 3 tbsp minced garlic
• 2 tbsp fresh parsley, chopped
• 4 tbsp unsalted butter, cut into pats

Instructions

1. Place the pork sparerib sections into the slow cooker in a vertical ring pattern against the walls of the insert to ensure even heat distribution and space in the center.
2. Tuck the halved baby potatoes into the center of the rib ring. Sprinkle the minced garlic and chopped fresh parsley over the ribs and potatoes, then distribute the pats of butter evenly across the top.
3. Cover the slow cooker with the lid and cook on low for 8 hours. Ensure the internal temperature of the pork reaches 145°F (63°C) and let the meat rest for at least 5 minutes before serving to retain juices.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

25 g

Fat

45 g

Fiber

3 g

Sugar

1 g

Sodium

450 mg

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