Categories: Slow Cooker
Ingredients
- Ribs:
- 2 racks baby back ribs (about 5 lbs. total)
- 1 head garlic, cloves peeled and roughly chopped
- 1 3-inch piece fresh ginger, peeled and roughly chopped
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 2 tbsp. cornstarch
- Slaw:
- 1/4 cup mayo
- 1/4 cup rice vinegar
- 2 tsp honey
- 1 lb. shredded coleslaw mix
- 1 small red onion, thinly sliced
- 1 cup fresh cilantro
- Kosher salt and black pepper, to taste
Directions
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For the ribs: Cut each rack of ribs in half. Scatter the garlic and ginger in the bottom of a slow cooker, then top with the ribs, bone-side down. Cover and cook on LOW for 3 hours, making sure not to lift the lid or otherwise disturb the ribs.
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Transfer the ribs to a baking sheet and loosely cover with foil to keep warm.
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Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce, and vinegar. Bring to a boil over medium-high heat. Stir the cornstarch with 2 tbsp. water in a small bowl, then whisk into the skillet and simmer until thickened, about 2 minute.
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Remove 3 tbsp. of the sauce to a small bowl and set aside for the slaw. Add the ribs to the remaining sauce in the skillet and turn to coat. Keep warm over low heat while you make the slaw.
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For the slaw: Whisk the mayo, vinegar, honey and reserved sauce in a large bowl. Add the coleslaw mix, red onion and cilantro and toss to coat well. Season with salt and pepper if needed. Cut the ribs into pieces and serve with the slaw.