Description
Ree Drummond’s slow cooker ribs deliver mouthwatering Southern comfort with tender meat and tangy slaw. Hearty flavors meld perfectly, promising a delicious meal you’ll savor down to the last delectable bite.
Ingredients
Scale
Meat:
- 2 racks of baby back ribs (about 5 pounds / 2.27 kilograms)
Sauce and Marinade Ingredients:
- ½ cup (120 milliliters) honey
- ½ cup (120 milliliters) low-sodium soy sauce
- 1 cup (240 milliliters) rice vinegar
- 2 tablespoons cornstarch
- ¼ cup (60 milliliters) mayonnaise
- 2 teaspoons honey
Aromatics and Vegetables:
- 1 head garlic, cloves peeled and roughly chopped
- 1 piece fresh ginger (3 inches / 7.6 centimeters), peeled and roughly chopped
- 1 pound (454 grams) shredded coleslaw mix
- 1 small red onion, thinly sliced
- 1 cup (240 milliliters) fresh cilantro, roughly chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Transform a 6-quart slow cooker into a flavor foundation by layering minced garlic and grated ginger across the bottom, creating an aromatic base for the succulent pork ribs.
- Segment the pork ribs into halves, positioning them bone-side down atop the fragrant aromatics, ensuring maximum contact with the seasoned surface of the slow cooker.
- Configure the slow cooker to low temperature and allow the ribs to luxuriate and tenderize for approximately 8 hours, developing deep, rich flavors throughout the meat.
- Delicately extract the ribs from the slow cooker and transfer them onto a baking sheet, draping loosely with aluminum foil to preserve their warmth and moisture.
- Strain the accumulated cooking liquids into a skillet, introducing honey (340 grams), soy sauce (60 milliliters), and rice vinegar (30 milliliters) to create a robust sauce base.
- Elevate the sauce by bringing the mixture to a rolling boil over medium-high heat, preparing it for thickening.
- Prepare a cornstarch slurry by whisking 2 tablespoons (30 milliliters) of cold water with cornstarch until completely smooth and lump-free.
- Incorporate the slurry into the boiling sauce, stirring continuously for approximately 1 minute until the sauce reaches a glossy, thickened consistency.
- Reserve 3 tablespoons (45 milliliters) of the sauce for the accompanying slaw, then generously coat the ribs in the remaining glaze within the skillet.
- Craft the slaw dressing by blending mayonnaise (120 milliliters), rice vinegar (15 milliliters), honey (15 milliliters), and the reserved sauce in a spacious mixing bowl.
- Introduce coleslaw mix, thinly sliced red onion, and freshly chopped cilantro to the dressing, ensuring each ingredient is thoroughly enrobed.
- Season the slaw with kosher salt and freshly ground black pepper, adjusting to personal taste preferences.
- Portion the glazed ribs into individual servings and plate alongside the vibrant, creamy slaw for a harmonious dining experience.
Notes
- Whisking the dressing creates a smooth, creamy coating that ensures every crunchy bite of coleslaw is perfectly dressed.
- Draining and reducing cooking juices concentrates the flavor, transforming ordinary liquid into a deeply savory, glossy glaze.
- Slow cooking magically turns tough ribs into incredibly tender meat that literally falls off the bone with minimal effort.
- Rice vinegar provides a bright, tangy undertone that brilliantly balances the rich, sweet meat’s deep flavors.
- Tenting cooked ribs with foil locks in moisture, keeping the meat steamy and irresistibly succulent for serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 585 kcal
- Sugar: 21 g
- Sodium: 650 mg
- Fat: 31 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 90 mg