Mohamed Shili Easy, delicious, and takes around 8 hours to prepare, this Pioneer Woman Slow Cooker Sticky Ribs recipe is prepared using pork ribs, apricot preserves, ketchup, mustard, and soy sauce. This succulent Slow Cooker Sticky Ribs recipe, ideal for dinner, can serve up to 6 people.
Pioneer Woman Slow Cooker Sticky Ribs Ingredients
- 2 racks of pork ribs
- Kosher salt, 1 tablespoon (15g)
- Freshly ground black pepper, 1 teaspoon (2g)
- One 13-ounce jar (370g) of apricot preserves
- 1 cup (240ml) ketchup
- 1/4 cup (60ml) yellow mustard
- 1/4 cup (60ml) soy sauce
- 6 cloves garlic, finely chopped
- 2 canned chipotle peppers in adobo sauce, finely chopped
- 1-inch (2.5 cm) piece of fresh ginger, finely chopped
- Hot sauce, 1 tablespoon (15ml) or to taste
- 3 tablespoons (45ml) cornstarch
How To Make Pioneer Woman Slow Cooker Sticky Ribs
- Prepare the Ribs: Carefully cut the ribs into 2-rib pieces, generously season them with salt and pepper, and then place them into the slow cooker for cooking.
- Make the Sauce: In a large mixing bowl, thoroughly combine the apricot preserves, ketchup, mustard, soy sauce, chopped garlic, chipotle peppers, fresh ginger, and hot sauce to your preference.
- Cook the Ribs: Gently pour the mixed sauce over the ribs in the slow cooker, ensuring they are well-coated, cover with the lid, and cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender.
- Preheat and Prep for Baking: Once the ribs are fully cooked, preheat your oven to 375 degrees F (190 degrees C) and prepare a baking sheet by lining it with foil for easier cleanup.
- Bake the Ribs: Transfer the cooked ribs onto the prepared baking sheet, skim off any excess fat from the juices left in the slow cooker, and pour these juices into a saucepan to heat.
- Thicken the Sauce: Create a smooth cornstarch slurry by mixing cornstarch with 3 tablespoons of water, and then stir it into the simmering juices until the mixture thickens noticeably.
- Final Glaze and Serve: Brush the ribs with the thickened sauce and bake them in the oven, frequently adding more sauce every 10 to 15 minutes, until they achieve a glazed and sticky appearance, about 45 minutes, then serve with additional sauce on the side as desired.
Recipe Tips
- Check the Sauce Thickness: To ensure your sauce reaches the perfect consistency, start checking it after adding the cornstarch slurry for about 2-3 minutes.
- Selecting Ribs: Choose ribs with a good amount of meat and a small amount of fat for the best balance of flavor and texture in your dish.
- Customize the Heat: If you prefer a milder flavor, reduce the chipotle peppers to one or adjust the amount of hot sauce to suit your taste.
- Skimming Fat: To easily remove excess fat from the cooking juices, let them cool slightly; the fat will rise to the top and solidify.
- Sauce Preparation: Prepare the sauce a day ahead and refrigerate it overnight; this enhances the flavors and melds them together beautifully.
What To Serve With Sticky Ribs
Serve your succulent Slow Cooker Sticky Ribs with jalapeño cheddar cornbread, apple fennel slaw, smoked gouda mac and cheese, roasted brussels sprouts with pomegranate, and sweet potato fries.
You can also pair your ribs with beetroot and orange salad, caramelized onion, and goat cheese tart; these sides add a unique touch to your meal.
How To Store Sticky Ribs
To Refrigerate: Place the cooled ribs in an airtight container or wrap them tightly with aluminum foil or plastic wrap. They will stay fresh in the refrigerator for up to 3 to 4 days.
To Freeze: It’s best not to freeze these ribs as the sauce may separate and the texture of the ribs could become spongy when reheated.
How To Reheat Sticky Ribs
In The Oven: Place the ribs in a baking dish, cover lightly with foil, and reheat at 350 degrees F (175 degrees C) for about 20-25 minutes, until hot. Or, you can add a bit of water or stock to the dish to keep the ribs moist during reheating.
In The Microwave: Arrange the ribs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 3-5 minutes, rotating the plate halfway through. Or, let the ribs stand for a minute or two after heating to distribute the warmth evenly.
In The Air Fryer: Reheat the ribs at 360 degrees F (182 degrees C) for about 4-5 minutes in the air fryer for a quick, crispy finish.
Frequently Asked Questions
Can I use beef ribs instead of pork ribs?
Yes, you can use beef ribs, but keep in mind that they may require a longer cooking time due to their larger size and denser texture. Adjust the cooking time accordingly to ensure the ribs are tender and fully cooked.
What can I do if the sauce is too thin?
If your sauce is too thin after cooking, remove the ribs and set your slow cooker to high. Combine a small cornstarch slurry directly in the cooker and stir until the sauce thickens to your desired consistency.
How can I make this recipe less spicy?
To make this recipe less spicy, reduce the amount of chipotle peppers and hot sauce according to your taste preference. You can start with half the recommended amount and adjust as needed.
Pioneer Woman Slow Cooker Sticky Ribs Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 35g
- Protein: 40g
- Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 850mg
- Potassium: 500mg
- Fiber: 1g
- Sugar: 25g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Slow Cooker Mashed Potatoes
- Pioneer Woman Mexican Chicken Casserole
- Pioneer Woman Slow Cooker Brisket
Pioneer Woman Slow Cooker Sticky Ribs
Description
Easy, delicious, and takes around 8 hours to prepare, this Pioneer Woman Slow Cooker Sticky Ribs recipe is prepared using pork ribs, apricot preserves, ketchup, mustard, and soy sauce. This succulent Slow Cooker Sticky Ribs recipe, ideal for dinner, can serve up to 6 people.
Pioneer Woman Slow Cooker Sticky Ribs Ingredients
How To Make Pioneer Woman Slow Cooker Sticky Ribs
- Prepare the Ribs: Carefully cut the ribs into 2-rib pieces, generously season them with salt and pepper, and then place them into the slow cooker for cooking.
- Make the Sauce: In a large mixing bowl, thoroughly combine the apricot preserves, ketchup, mustard, soy sauce, chopped garlic, chipotle peppers, fresh ginger, and hot sauce to your preference.
- Cook the Ribs: Gently pour the mixed sauce over the ribs in the slow cooker, ensuring they are well-coated, cover with the lid, and cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender.
- Preheat and Prep for Baking: Once the ribs are fully cooked, preheat your oven to 375 degrees F (190 degrees C) and prepare a baking sheet by lining it with foil for easier cleanup.
- Bake the Ribs: Transfer the cooked ribs onto the prepared baking sheet, skim off any excess fat from the juices left in the slow cooker, and pour these juices into a saucepan to heat.
- Thicken the Sauce: Create a smooth cornstarch slurry by mixing cornstarch with 3 tablespoons of water, and then stir it into the simmering juices until the mixture thickens noticeably.
- Final Glaze and Serve: Brush the ribs with the thickened sauce and bake them in the oven, frequently adding more sauce every 10 to 15 minutes, until they achieve a glazed and sticky appearance, about 45 minutes, then serve with additional sauce on the side as desired.
