Try Slow-Cooker Teriyaki Ribs
Try your best to leave the ribs alone as they cook—every time you open the lid, the slow cooker loses heat!
2racks baby back ribs (about 5 pounds total)
1head garlic, cloves peeled and roughly chopped
13-inch piece fresh ginger, peeled and roughly chopped
1/2c.honey
1/2c.low-sodium soy sauce
1/2c.rice vinegar
2tbsp.cornstarch
1/4c.mayonnaise
1/4c.rice vinegar
2tsp.honey
1lb.shredded coleslaw mix
1small red onion, thinly sliced
1c.fresh cilantro
Kosher salt and black pepper, to taste
Step 1For 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.Step 2Transfer the ribs to a baking sheet and loosely cover with foil to keep warm.Step 3Strain 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.
Step 4Remove 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.
Step 5For 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.
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