Pioneer Woman Slow Cooker Ribs and Slaw Recipe
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.Pair these mouthwatering ribs with crisp, refreshing slaw for a balanced meal that's perfect for any occasion.
Servings: 4
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.