| Level: | Easy |
| Total: | 8 hr 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 racks baby back ribs (about 5 pounds total)
- Kosher salt
- 1 head garlic, cloves peeled and roughly chopped
- One 3-inch piece fresh ginger, peeled and roughly chopped
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 2 tablespoons cornstarch
- 1/4 cup mayonnaise
- 1/4 cup rice vinegar
- 2 teaspoons honey
- One 14-ounce bag shredded coleslaw mix
- 1 cup fresh cilantro leaves
- 1 small red onion, thinly sliced
- Kosher salt and freshly ground black pepper
Instructions
- For the ribs: Cut each rack of ribs in half. Sprinkle the ribs with salt. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on low heat for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
- Transfer the ribs to a baking sheet and loosely cover to keep warm.
- Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over medium-high heat. Stir together the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
- Cut the ribs into pieces and put back in the skillet with the sauce. Toss to coat. Turn off the heat and keep warm.
- For the slaw: Whisk together the mayonnaise, vinegar and honey in a large bowl. Add the coleslaw mix, cilantro and red onion and toss to coat well. Season with salt and pepper if needed. Tip into a serving bowl.
- Serve the ribs in the skillet with the slaw alongside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1112 |
| Total Fat | 72 g |
| Saturated Fat | 23 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 72 g |
| Cholesterol | 253 mg |
| Sodium | 1271 mg |
Reviews
this recipe is a flop for a number of reasons…8 hours in the slow cooker was WAY too long. I took them out 30 min early and the meat was still so overcooked and totally falling apart. I couldn’t even transfer them to the sauce because they fell to pieces. Also, the sauce never thickened so you are stuck with a super liquid teriyaki. I was going to try to coat these in a new sauce and broil, but they couldn’t be saved. This could be a recipe issue or just a ribs in the slow cooker problem… either way, skip this recipe.
The ribs were over cooked. I even cooked them 1/2 hour less. Although not really a terrible thing you just can’t eat them on the bone. Otherwise…..absolutely delicious!
Loved it! Just made for the 4th! Did add bit of brown sugar and few green onion pieces, brushed a bit of bottled sauce on top because I made up one rack and wanted them to stay moist. Took about 6 1/2 hrs. on low, 6 qt. slowcooker. Made the sauce as directed- came out fantastic! Husband says give 5 stars! Meat fell off bones but he likes it that way, due to dental issues- nice that he can have ribs tender enough for him!
Eight hours on low and the meat comes out gray.
I loved the flavor. I cooked them in the sauce after 4 hr in the crockpot and finished in the air fryer for a few mins
I made these yesterday and was very pleased with the tenderness and flavor. I only used one slab of ribs as it’s just me & my husband so I adjusted the other ingredients by half as well. They cooked faster since there weren’t as many. I poured the juices through a strainer and into a mixing bowl that I then put in the freezer until the grease was firm enough to remove – cause there’s a lot of fat! In my haste I used regular vinegar rather than rice wine vinegar and couldn’t tell the difference and a little extra cornstarch to thicken the sauce. When I make these again I might put them on the grill for a few minutes to get the sauce really sticky!
Absolutely delicious. Melted off the bone. This is a keeper recipe!!
This recipe was easy but fell way short on flavor and texture. I ended up modifying the sauce and broiling the ribs.
The ribs were amazing, but my family and I did not care for the Teriyaki sauce in the recipe
It turned out better than we expected, we served it with jasmine rice and the coleslaw and my family loved it