Slow Cooker Teriyaki Pork Ribs

Votes: 1

Time: 8 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1112, total fat 72 G., saturated fats 23 G., proteins 72 G., carbohydrates 44 G., fiber 2 G., cholesterol 253 mg, sodium 1271 mg, sugar 34 G.

Slow cooker pork ribs are delicious and convenient. After a long simmer in homemade teriyaki sauce, the sweet and salty, juicy meat literally falls off the bone. "Try not to touch the ribs while they're cooking," advises Ree Drummond. "Every time you open the lid, the slow cooker loses heat!"

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ribs

2 racks of pork ribs from the loin area (about 1.3 kg total)
1 head of garlic, cloves peeled and coarsely chopped
7 cm fresh ginger, peeled and coarsely chopped
0.5 cups honey
0.5 cups lightly salted soy sauce
0.5 tbsp. rice vinegar
2 tablespoons cornstarch
Special equipment: 6-quart slow cooker

cole slaw

1/4 cup mayonnaise
1/4 tbsp. rice vinegar
2 teaspoons of honey
1 package (400 g) shredded cabbage salad mix
1 cup fresh cilantro leaves
1 small red onion, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, rice vinegar, honey, starch, white cabbage, red onion, ginger root

Cooking the dish according to the recipe:

Ribs:

Cut each rack of ribs in half. Season with salt. Place the garlic and ginger in the bottom of a 6-quart slow cooker, then add the ribs, bone-side down. Cover and cook on low for 8 hours, being careful not to lift the lid.
Transfer the ribs to a baking sheet and cover to keep warm.

Strain the slow cooker juices into a large skillet. Add honey, soy sauce, and vinegar. Bring to a boil over medium-high heat. In a small bowl, combine the cornstarch with 2 tablespoons of water, then pour into the skillet and cook until the liquid thickens, about 1 minute.
Slice the ribs and add them to the pan with the sauce. Stir to coat. Turn off the heat and keep warm.

Note

To reheat ribs in the oven, bake them on a 22x32 cm baking sheet at 175°C for 20 minutes.
Salad:

Combine 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. Transfer the coleslaw to a serving bowl.
Serve the skillet ribs with coleslaw.