When it comes to making fall-off-the-bone succulent ribs, the slow cooker is your best friend.
You’ll love how tender these Pioneer Woman slow cooker ribs become after gently cooking for 8 hours.
The magic happens in the slow cooker, where the garlic and ginger infuse the ribs with incredible flavor.
Once done, simply transfer the ribs to a baking sheet and keep them warm under foil.
Don’t forget to strain the cooking liquid and reduce it into a delicious glaze.
Pair these mouthwatering ribs with crisp, refreshing slaw for a balanced meal that’s perfect for any occasion.
How to Make Pioneer Woman Slow Cooker Ribs and Slaw
Ingredients
- 2 Racks of ribs (cut in half)
- 1 Onion (sliced)
- 4 cloves Garlic (minced)
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 cup Honey
- 1/2 cup Soy Sauce
- 1/4 cup Vinegar
- 1 tbsp Cornstarch
- 1/4 cup Cold Water
- 4 cups Cabbage (shredded)
- 1 Carrot (grated)
- 1/4 cup Mayonnaise
- 1 tbsp Apple Cider Vinegar
- 2 tsp Sugar
- 1/2 tsp Celery Seed
- 1/4 tsp Salt
Step-by-Step Instructions
Step 1:
Prepare your ribs by cutting each rack in half.
Place the ribs in your 6-quart slow cooker with the bone side down.
Step 2:
Add sliced onions and minced garlic on top of the ribs.
Sprinkle with salt and black pepper.
Place the lid on the slow cooker.
Step 3:
Set the slow cooker to low and cook for 8 hours.
Ensure you don’t lift the lid during cooking to keep the heat consistent.
Step 4:
Once done, transfer the ribs onto a baking sheet and cover them with foil to keep them warm.
Step 5:
Strain the cooking juices from the slow cooker into a large skillet.
Add honey, soy sauce, and vinegar to the skillet, and bring the mixture to a boil over medium-high heat.
Mix cornstarch with cold water and stir this into the skillet to thicken the sauce.
Step 6:
Pour the sauce over the ribs and let them rest covered.
Step 7:
For the slaw, combine shredded cabbage and grated carrot in a large bowl.
In another bowl, mix together mayonnaise, apple cider vinegar, sugar, celery seed, and salt.
Pour the dressing over the cabbage and carrot mixture and toss well.
Tips and Tricks for Making This Recipe
Use Fresh Ingredients
Always use fresh garlic and onions to impart the best flavors.
Fresh cabbage and carrots are also key to making the slaw crisp and tasty.
Monitor Cooking Liquid
Make sure to carefully strain the cooking liquid to avoid losing any ingredients.
This helps in keeping the sauce rich and flavorful.
Cover Ribs Well
When transferring ribs to a baking sheet, cover them well with foil.
This keeps the ribs warm and moist before serving.
Resting Time for Slaw
Let the slaw sit for a few minutes after mixing the dressing.
This allows the flavors to meld together and enhances the taste.
Consistency of Sauce
Adjust the cornstarch and water mixture to achieve your desired sauce thickness.
A thicker sauce will coat the ribs better and enhance their flavor.
What to Serve with Pioneer Woman Slow Cooker Ribs and Slaw
Steamed Rice
You can never go wrong with a serving of steamed rice to soak up the delicious teriyaki sauce from the ribs.
Fluffy and light, it pairs perfectly with the tender meat and savory slaw.
Roasted Vegetables
Balance out the rich and savory flavors of the ribs with some simple roasted vegetables.
Carrots, broccoli, and Brussels sprouts work wonderfully with this dish.
It’s also a great way to add some color and nutrition to your meal.
Corn on the Cob
Corn on the cob is a classic accompaniment that adds a bit of sweetness and crunch to your plate.
It’s an easy side that complements the ribs beautifully.
Try grilling the corn with a bit of butter and herbs for an extra flavor boost.
Garlic Bread
Garlic bread is another fantastic side that works well with this dish.
The buttery and garlicky bread is perfect for mopping up any extra sauce.
It’s easy to prepare and always a favorite.
Cucumber Salad
Try something different with a light and refreshing cucumber salad.
Thinly sliced cucumbers with a dressing of rice vinegar, a touch of sugar, and sesame seeds create a crisp, tangy side dish.
It provides a nice contrast to the hearty ribs and slaw.
Variations and Substitutions
You can try different marinades for your ribs based on your preferences and what you have in your kitchen.
Instead of the typical BBQ sauce, you can use teriyaki sauce combined with some honey and soy sauce for a sweet and tangy flavor.
If you prefer a spicier kick, add some Sriracha or chopped jalapeños to your marinade.
Experiment with dry rubs too, and consider using a mix of smoked paprika, cumin, and brown sugar for a robust and smoky taste.
Slow Cooker Options
If you don’t have a 6-quart slow cooker, it’s possible to use whatever slow cooker you have, though you might need to adjust the cooking time slightly.
For a different texture, finish the ribs off under the broiler for a few minutes to caramelize the sauce and add a bit of a crispy bite.
Slaw Alternatives
Instead of the classic coleslaw, you can make an apple slaw by incorporating thinly sliced apples with your shredded cabbage.
For a lighter option, consider using a vinegar-based dressing instead of a creamy one, which pairs well with the rich flavor of slow-cooked ribs.
You could also add nuts like almonds or pecans for extra crunch in your slaw.
How to Store Leftover Pioneer Woman Slow Cooker Ribs and Slaw
Refrigeration
Once your ribs and slaw have cooled to room temperature, transfer them to airtight containers.
Make sure to refrigerate them right away.
Ribs and slaw can be stored in the refrigerator for 3 to 4 days.
Freezing Ribs
If you want to keep the ribs longer, place them in the freezer.
Use freezer-safe containers or heavy-duty aluminum foil for best results.
Label each container with the date so you can keep track of how long they’ve been stored.
Frozen ribs can be stored for up to 2 to 3 months.
Freezing Slaw
Slaw doesn’t freeze as well as ribs, but it can be done if necessary.
Ensure you use an airtight, freezer-safe container.
Remember to label the container with the date.
Frozen slaw should be consumed within 1 month for the best quality.
When storing leftovers, avoid placing the slow cooker pot directly in the freezer as it might get damaged.
Common Mistakes to Avoid
Overcrowding the Slow Cooker
You might think it’s efficient to load up the slow cooker to its fullest capacity, but overcrowding can lead to uneven cooking.
Leave enough space between the ribs for heat to circulate properly, helping them cook evenly and remain tender.
Not Removing the Membrane
Many people forget to remove the membrane on the back of the ribs, which can make them chewy.
Use a knife to gently lift the membrane and peel it off before placing the ribs in the slow cooker.
This step makes a noticeable difference in tenderness.
Rushing the Cooking Time
Cooking ribs on high heat to save time might seem like a good idea, but it can make them tough.
Stick to the low heat setting for eight hours, as patience is key for the best texture and flavor.
Pioneer Woman Slow Cooker Ribs and Slaw Recipe
Ingredients
- 2 Racks of ribs cut in half
- 1 Onion sliced
- 4 cloves Garlic minced
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 cup Honey
- 1/2 cup Soy Sauce
- 1/4 cup Vinegar
- 1 tbsp Cornstarch
- 1/4 cup Cold Water
- 4 cups Cabbage shredded
- 1 Carrot grated
- 1/4 cup Mayonnaise
- 1 tbsp Apple Cider Vinegar
- 2 tsp Sugar
- 1/2 tsp Celery Seed
- 1/4 tsp Salt
Instructions
- Prepare your ribs by cutting each rack in half.
- Place the ribs in your 6-quart slow cooker with the bone side down.
- Add sliced onions and minced garlic on top of the ribs.
- Sprinkle with salt and black pepper.
- Place the lid on the slow cooker.
- Set the slow cooker to low and cook for 8 hours.
- Ensure you don't lift the lid during cooking to keep the heat consistent.
- Once done, transfer the ribs onto a baking sheet and cover them with foil to keep them warm.
- Strain the cooking juices from the slow cooker into a large skillet.
- Add honey, soy sauce, and vinegar to the skillet, and bring the mixture to a boil over medium-high heat.
- Mix cornstarch with cold water and stir this into the skillet to thicken the sauce.
- Pour the sauce over the ribs and let them rest covered.
- For the slaw, combine shredded cabbage and grated carrot in a large bowl.
- In another bowl, mix together mayonnaise, apple cider vinegar, sugar, celery seed, and salt.
- Pour the dressing over the cabbage and carrot mixture and toss well.