Pioneer Woman Slow Cooker Ribs And Slaw

This Pioneer Woman Slow Cooker Teriyaki Ribs And Slaw recipe is made with baby back ribs, garlic, ginger, honey, soy sauce, and rice vinegar and takes around 8 hours and 25 minutes to cook and serves 4-6 people. Pair your Slow Cooker Ribs And Slaw with steamed rice, roasted vegetables, corn on the cob, and garlic bread.

To prepare this Slow Cooker Ribs And Slaw, Ree Drummond layers ribs with a flavorful mixture of garlic, ginger, and a homemade teriyaki sauce in a slow cooker, then complement the dish with a tangy slaw.

Whether it’s her Slow Cooker Beef Stroganoff, Slow Cooker Pulled Pork, or Slow Cooker Ribs And Slaw, Pioneer Woman recipes are easy to follow and tasty.

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

Slaw Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup rice vinegar
• 2 teaspoons honey
• 1 pound shredded coleslaw mix
• 1 small red onion, thinly sliced
• 1 cup fresh cilantro
• Kosher salt and black pepper 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 lay them on top, bone-side down. Set to cook on low heat for 8 hours.
2. Post-Cooking: After 8 hours, transfer the ribs to a baking sheet, and cover with foil to keep them warm.
3. Make the Sauce: Pour the juices from the slow cooker into a skillet. Add honey, soy sauce, and vinegar, then bring to a boil.
4. Thicken the Sauce: Mix cornstarch with 2 tablespoons of water and whisk into the boiling sauce until it thickens about 1 minute.
5. Coat the Ribs: Reserve 3 tablespoons of the sauce for the slaw, then toss the ribs in the skillet with the remaining sauce.

For The Slaw:

1. Mix the Dressing: In a large bowl, whisk together mayonnaise, rice vinegar, honey, and the 3 tablespoons of reserved sauce.
2. Combine the Slaw: Add the coleslaw mix, red onion, and cilantro to the dressing. Toss until everything is well coated. Season with salt and pepper to your taste.
3. Serve: Cut the sauced ribs into individual pieces and serve with the fresh slaw on the side.

What To Serve With Slow Cooker Ribs And Slaw

Serve the slow cooker ribs and slaw with steamed rice, mashed potatoes, or cornbread. For a lighter option, a green salad or steamed vegetables complement the dish well.

How To Store Slow Cooker Ribs And Slaw

In The Fridge:

Place the ribs in an airtight container and refrigerate for up to 3-4 days. Store the slaw separately in a container, consuming it within 1-2 days for the best freshness.

In The Freezer:

Freeze the ribs in airtight containers or heavy-duty freezer bags for up to 3 months. Avoid freezing the slaw as it may become soggy upon thawing.

How To Reheat Slow Cooker Ribs And Slaw

Reheat ribs in a 350°F oven, covered with foil, for about 20-30 minutes or until heated through. It’s best to enjoy the slaw fresh and not reheat it.

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