Slow Cooker Pineapple Apricot Pork Ribs

Slow Cooker Pineapple Apricot Pork Ribs

So I realize we don’t normally think of the slow cooker when its 90 degrees outside, but you know what I think of when its hot out?  Not cooking.  And slow cooker = not cooking, so that sounds great to me!  Its hard to even think about turning on that oven when you’re literally roasting yourself, but throw some stuff in the slow cooker and you’ve got yourself an awesome meal 6 hours later and you didn’t even have to turn on the oven.  (I actually do recommend holding these in the oven while you finish the sauce, but let’s just pretend like that doesn’t happen).

Slow Cooker Pineapple Apricot Pork Ribs

They seem to have a sale going on pork ribs whenever I visit Whole Foods lately so I’ve had a hard time resisting them.  We’ve done the BBQ ribs quite a few times this summer so I decided to switch up a bit and cook a different sauce this time.  I made these using country-style pork ribs but I’m sure that regular st.louis or baby back ribs would be just as delicious.

Slow Cooker Pineapple Apricot Pork Ribs

I’m totally loving fresh apricots right now.  I picked up a container at Trader Joe’s recently and fell in-love with the cute fuzzy skin and the way the pit just pops right out with no fuss.  Nothing annoys me more than a peach that won’t let go of its pit.  COME ON, let it GO! It’s time for me to eat you!

Slow Cooker Pineapple Apricot Pork Ribs

Anyways, Happy Tuesday! I hope you all had a great weekend!  I had one of my best friends visiting from Vermont this weekend so it was fun to show her around the island and surrounding towns.  We went shopping, cooked up some fresh lobster, went to the beach, took a nice long walk, and visited the farmer’s market, it was the perfect summer weekend!

Slow Cooker Pineapple Apricot Pork Ribs

Allergy Soy
Meal type Main Dish

Ingredients

  • 2lb bone-in country style pork ribs
  • 8 Medium fresh apricots (pitted)
  • 1/2 cup crushed pineapple (drained)
  • 3 cloves garlic
  • 3 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon hickory liquid smoke
  • 5 drops tabasco
  • salt (to taste)
  • 1 tablespoon corn starch

Directions

1. In a food processor blend together apricots, pineapple & garlic until smooth & creamy.
2. Pour the mixture into a bowl and stir in the remaining ingredients (except ribs).
3. Pour half of the sauce in the slow cooker, place the ribs on top and then pour the remaining sauce over the ribs. Set to cook on low for 6-8 hours.
4. When slow cooker is done, preheat oven to 200 F. Carefully remove ribs from the slow cooker and place in the oven to stay warm. They will fall apart easily so you may need to use a large spoon or spatula.
5. Spoon a few cups of the sauce out and place in a medium sauce pan. You may need to skim some fat off the top using a large spoon. Heat the sauce over medium heat until it reaches a simmer and then reduce to medium-low. Simmer for 15 minutes stirring occasionally.
6. In a small bowl combine 1 tablespoon corn starch and a few drops of water until smooth. Whisk in to the sauce to thicken. You may need to add more to reach your desired consistency. Serve the pork ribs with the sauce and more crushed pineapple (optional).

 

 

 

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