Categories: Slow Cooker
Ingredients
- 2 racks baby back ribs (about 5 pounds total)
- 1 head garlic, peeled and roughly chopped
- One 3-inch piece fresh ginger, peeled and roughly chopped
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 2 tablespoons cornstarch
- Serving suggestion: coleslaw
Directions
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Cut each rack of ribs in half. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on a low heat for 8 hours.
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Transfer the ribs to a baking sheet and loosely cover with foil to keep them 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 a medium-high heat.
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Mix the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
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Add the ribs to the sauce in the skillet and turn to coat.
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Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.