Pioneer Woman Slow Cooker Ribs And Slaw

This succulent Pioneer Woman Slow Cooker Ribs and Slaw is prepared using baby back ribs, garlic, ginger, honey, and soy sauce. This hearty dinner recipe takes about 510 minutes to prepare and can serve up to 6 people.

Pioneer Woman Slow Cooker Ribs And Slaw Ingredients

For The Ribs:

• 2 racks of baby back ribs (about 5 pounds total)
• 1 head of garlic, cloves peeled and coarsely chopped
• 1 piece of fresh ginger (3 inches), peeled and coarsely chopped
• 1/2 cup of honey
• 1/2 cup of low-sodium soy sauce
• 1/2 cup of rice vinegar
• 2 tablespoons of cornstarch

For the Slaw:

• 1/4 cup of mayonnaise
• 1/4 cup of rice vinegar
• 2 teaspoons of honey
• 1 pound of shredded coleslaw mix
• 1 small red onion, thinly sliced
• 1 cup of fresh cilantro, roughly chopped
• Kosher salt and freshly ground black Männikkö to taste

How To Make Pioneer Woman Slow Cooker Ribs And Slaw

1. Prepare the Slow Cooker: Place the chopped garlic and ginger at the bottom of a 6-quart slow cooker. Cut the ribs in half and arrange them on top of the garlic and ginger, bone-side down. Set the cooker to low and cook for 8 hours.
2. Post-Cooking: After cooking, carefully remove the ribs from the slow cooker and place them on a baking sheet. Tent loosely with aluminum foil to keep them warm.
3. Make the Sauce: Drain the juices from the slow cooker into a skillet. Add the honey, soy sauce, and rice vinegar, then bring the mixture to a boil over medium-high heat.
4. Thicken the Sauce: In a small bowl, mix cornstarch with 2 tablespoons of cold water until smooth. Whisk this slurry into the boiling sauce and cook for about 1 minute or until the sauce thickens.
5. Coat the Ribs: Set aside 3 tablespoons of the thickened sauce for the slaw. Toss the remaining sauce with the ribs in the skillet until they are well coated.

For The Slaw:

1. Mix the Dressing: In a large bowl, combine mayonnaise, rice vinegar, honey, and the 3 tablespoons of reserved sauce. Whisk until smooth.
2. Combine the Slaw: Add the coleslaw mix, sliced red onion, and chopped cilantro to the dressing. Toss until everything is well coated. Season with kosher salt and black pepper to taste.
3. Serve: Cut the sauced ribs into individual pieces. Serve the ribs accompanied by the freshly tossed slaw.

Recipe Tips

• Ensure Even Cooking: Place ribs side by side in the slow cooker to promote uniform cooking and prevent them from sticking together.
• Crisp Slaw: Add dressing to the slaw just before serving to maintain its crispness.
• Adjust Sweetness: Alter the amount of honey in the sauce to suit your taste for sweetness.
• Sauce Consistency: If the sauce thickens too much, dilute it with a little water to achieve the right texture.
• Add Garnishes: Sprinkle extra cilantro or sesame seeds on the slaw before serving for added flavor and color.

What To Serve With Ribs And Slaw

Serve your hearty Slow Cooker Ribs with roasted sweet potatoes, apple cider glazed carrots, creamy polenta, baked cornbread, and a cucumber salad.

You can also pair these ribs with a crisp kale slaw or a refreshing beetroot and orange salad for a delightful contrast.

How To Store Ribs And Slaw Leftovers

To Refrigerate: Place leftover ribs in an airtight container or wrap tightly with aluminum foil. They will keep in the refrigerator for up to 4 days. Ensure the ribs are cooled to room temperature before storing them to maintain freshness.

To Freeze: Ribs can be frozen for up to 3 months. Wrap them individually in foil and place them in freezer bags to avoid freezer burn. Label the bags with the date to keep track of storage time.

How To Reheat Ribs And Slaw Leftovers

In The Oven: Preheat your oven to 275°F (135°C). Place the ribs on a baking sheet, cover them with foil, and heat for about 20-25 minutes, or until heated through. For extra moisture, add a few tablespoons of water beneath the foil.

In The Microwave: Arrange ribs on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat on high for 3-4 minutes, turning halfway through the time. Check if thoroughly heated before serving.

In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place ribs in the basket and heat for about 3-5 minutes, ensuring they are not overlapping. This method brings back some of the outer crispness to the ribs.

Frequently Asked Questions

Can I use a different type of ribs for this recipe?

Yes, you can use spare ribs instead of baby back ribs if you prefer. Spare ribs are larger and have more fat, which can result in even more tender meat after slow cooking. Ensure they are cut to fit your slow cooker.

Can I prepare the slaw ahead of time?

Yes, you can prepare the slaw up to a day in advance. However, add the dressing only an hour before serving to maintain the crispness of the vegetables. This method allows the flavors to meld together while keeping the slaw fresh and crunchy.

Pioneer Woman Slow Cooker Ribs And Slaw Nutrition Facts

• Fat: 58gCholesterol: 190mgSodium: 980mgCarbohydrates: 58gFiber: 3gSugar: 42gProtein: 56g

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Slow Cooker Mac And Cheese
• Pioneer Woman Slow Cooker Queso
• Pioneer Woman Slow Cooker Chicken Tortilla Soup

Pioneer Woman Slow Cooker Ribs And Slaw

Author: Mohamed Shili Cooking Method:Slow Cooking, Sautéing Cuisine:Asian, American Courses:Main Recipe Keys: S Slow-Cooker R Ribs T Teriyaki S Slaw

Difficulty:BeginnerPrep time: 15 minutesCook time:8 hours Rest time: 15 minutesTotal time:8 hours 30 minutesServings:6 servings

Description

This succulent Pioneer Woman Slow Cooker Ribs and Slaw is prepared using baby back ribs, garlic, ginger, honey, and soy sauce. This hearty dinner recipe takes about 510 minutes to prepare and can serve up to 6 people.

Pioneer Woman Slow Cooker Ribs And Slaw Ingredients

For The Ribs:

• 2 racks of baby back ribs (about 5 pounds)
  
• 1 head garlic, cloves peeled and roughly chopped
  
• 1 piece fresh ginger (3 inches), peeled and roughly chopped
  
• 1/2 cup honey
  
• 1/2 cup low-sodium soy sauce
  
• 1/2 cup rice vinegar
  
• 2 tablespoons cornstarch

For the Slaw:

• 1/4 cup of mayonnaise
  
• 1/4 cup of rice vinegar
  
• 2 teaspoons of honey
  
• 1 pound of shredded coleslaw mix
  
• 1 small red onion, thinly sliced
  
• 1 cup of fresh cilantro, roughly chopped
  
• Kosher salt and freshly ground black Männikkö to taste

How To Make Pioneer Woman Slow Cooker Ribs And Slaw

1. Prepare the Slow Cooker: Place the chopped garlic and ginger at the bottom of a 6-quart slow cooker. Cut the ribs in half and arrange them on top of the garlic and ginger, bone-side down. Set the cooker to low and cook for 8 hours.
   
2. Post-Cooking: After cooking, carefully remove the ribs from the slow cooker and place them on a baking sheet. Tent loosely with aluminum foil to keep them warm.
   
3. Make the Sauce: Drain the juices from the slow cooker into a skillet. Add the honey, soy sauce, and rice vinegar, then bring the mixture to a boil over medium-high heat.
   
4. Thicken the Sauce: In a small bowl, mix cornstarch with 2 tablespoons of cold water until smooth. Whisk this slurry into the boiling sauce and cook for about 1 minute or until the sauce thickens.
   
5. Coat the Ribs: Set aside 3 tablespoons of the thickened sauce for the slaw. Toss the remaining sauce with the ribs in the skillet until they are well coated.

For The Slaw:

6. Mix the Dressing: In a large bowl, combine mayonnaise, rice vinegar, honey, and the 3 tablespoons of reserved sauce. Whisk until smooth.
   
7. Combine the Slaw: Add the coleslaw mix, sliced red onion, and chopped cilantro to the dressing. Toss until everything is well coated. Season with kosher salt and black pepper to taste.
   
8. Serve: Cut the sauced ribs into individual pieces. Serve the ribs accompanied by the freshly tossed slaw.

Keywords:Teriyaki Ribs, Slow Cooker, Baby Back Ribs, Coleslaw, Easy Recipe, Pioneer Woman Slow Cooker Ribs And Slaw, Slow Cooker Ribs And Slaw