Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
8 hrs 15 mins
Jump to recipeTry your best to leave the ribs alone as they cook—every time you open the lid, the slow cooker loses heat!
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Ingredients
RIBS
- 2
racks baby back ribs (about 5 pounds 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
low-sodium soy sauce
- 1/2 cup
rice vinegar
- 2 Tbsp.
cornstarch
SLAW
- 1/4 cup
mayonnaise
- 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
- Step 1For the ribs: 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 low heat for 8 hours.
- Step 2Transfer the ribs to a baking sheet and loosely cover with foil to keep warm.
- Step 3Strain 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 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
- Step 4Remove 3 tablespoons 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.
- Step 5For the slaw: Whisk the mayonnaise, 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.
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