Slow-Cooker Teriyaki Ribs

Prep this dinner in the morning, then let your slow cooker do the rest of the work.

By Ree Drummond   Published: May 12, 2020

Ingredients

• 2 racks baby back ribs (about 5 pounds total)
• 1 head garlic, cloves peeled and roughly chopped
• 1 3-inch piece fresh ginger, peeled and roughly chopped
• 1/2 c. honey
• 1/2 c. low-sodium soy sauce
• 1/2 c. rice vinegar
• 2 tbsp. cornstarch
• 1/4 c. mayonnaise
• 1/4 c. rice vinegar
• 2 tsp. honey
• 1 lb. shredded coleslaw mix
• 1 small red onion, thinly sliced
• 1 c. fresh cilantro
• Kosher salt and black pepper, to taste

Directions

1. Step 1
   For the ribs: Cut each rack of ribs in half. 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.
2. Step 2
   Transfer the ribs to a baking sheet and loosely cover with foil to keep warm.
3. Step 3
   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 the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
4. Step 4
   Remove 3 tablespoons of the sauce to a small bowl and set aside for the slaw. Add the ribs to the remaining sauce in the skillet and turn to coat. Keep warm over low heat while you make the slaw.
5. Step 5
   For the slaw: Whisk the mayonnaise, vinegar, honey and reserved sauce in a large bowl. Add the coleslaw mix, red onion and cilantro and toss to coat well. Season with salt and pepper if needed. Cut the ribs into pieces and serve with the slaw.