Slow Cooker Teriyaki Pork Ribs

Ingredients:

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

Preparation:

1. 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.
2. Transfer the ribs to a baking sheet and cover to keep warm.
3. 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.
4. 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.
5. 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.
6. Serve the skillet ribs with coleslaw.