Pioneer Woman’s Slow Cooker Ribs and Slaw is the ultimate comfort food meal that’s perfect for a family dinner or a casual gathering with friends. The slow cooker does all the hard work, transforming a rack of ribs into tender, fall-off-the-bone perfection. Paired with a crisp, tangy slaw, this dish strikes the perfect balance between rich, smoky flavors and refreshing crunch. With minimal prep and hands-off cooking, you can enjoy a restaurant-quality meal at home with ease.
What is Pioneer Woman Slow Cooker Ribs and Slaw?
Pioneer Woman’s Slow Cooker Ribs and Slaw is a hearty meal that features succulent, slow-cooked ribs paired with a crunchy coleslaw. The ribs are seasoned and cooked low and slow in the crockpot until they’re incredibly tender and juicy. The slaw, made with a blend of cabbage, carrots, and a tangy dressing, provides a refreshing contrast to the rich, smoky ribs. This dish is perfect for a weekend meal or when you want to impress guests with minimal effort.
Other Pioneer Woman Popular Recipes
- Pioneer Woman Philly Cheesesteak Casserole
- Pioneer Woman Crack Green Beans
- Pioneer Woman Sheet Pan Shrimp
Why You Should Try This Recipe
- Tender and Flavorful Ribs: Slow cooking the ribs results in meat that’s incredibly tender and infused with rich, smoky flavors.
- Easy to Make: The slow cooker handles the cooking, so you can focus on preparing the slaw or other sides.
- Perfect for Gatherings: This dish is ideal for feeding a crowd, making it perfect for family dinners or casual get-togethers.
- Balanced Meal: The combination of tender ribs and refreshing slaw creates a satisfying, well-balanced meal.
- Minimal Prep: With just a few ingredients and simple steps, this recipe is easy to prepare, even on a busy day.
Ingredients Needed to Make Pioneer Woman Slow Cooker Ribs and Slaw
For the Ribs:
- 2 racks of baby back ribs (about 4 pounds)
- 1/4 cup of brown sugar
- 2 tablespoons of smoked paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of barbecue sauce (plus more for serving)
- 1/2 cup of apple cider vinegar
For the Slaw:
- 4 cups of shredded green cabbage
- 2 cups of shredded red cabbage (optional)
- 1 large carrot, julienned or shredded
- 1/2 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley (optional, for garnish)
Equipment
- Slow Cooker: For cooking the ribs.
- Mixing Bowls: For preparing the rib rub and slaw.
- Whisk: For mixing the slaw dressing.
- Measuring Cups and Spoons: For accurately measuring the ingredients.
- Tongs: For handling the ribs.
- Cutting Board and Knife: For preparing the slaw vegetables.
Instructions to Make Pioneer Woman Slow Cooker Ribs and Slaw
- Prepare the Ribs: Remove the membrane from the back of the ribs if it hasn’t already been removed. This helps the ribs cook more evenly and allows the flavors to penetrate better.
- Make the Rub: In a small mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, salt, and black pepper. Mix well to create a spice rub.
- Season the Ribs: Rub the spice mixture all over the ribs, ensuring they are evenly coated on both sides.
- Cook the Ribs: Place the seasoned ribs in the slow cooker, standing them up on their edges if necessary to fit. Pour the apple cider vinegar around the ribs and drizzle 1 cup of barbecue sauce over the top. Cover and cook on low for 6-8 hours, or until the ribs are tender and easily pull away from the bone.
- Make the Slaw: While the ribs are cooking, prepare the slaw. In a large mixing bowl, combine the shredded cabbage, carrots, and parsley (if using). In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate the slaw until ready to serve.
- Finish the Ribs: Once the ribs are cooked, preheat your oven’s broiler. Carefully transfer the ribs from the slow cooker to a baking sheet lined with foil. Brush the ribs with additional barbecue sauce and broil for 3-5 minutes, or until the sauce is bubbly and caramelized.
- Serve: Serve the ribs hot, alongside the coleslaw. Offer additional barbecue sauce on the side if desired.
What Goes Well With Pioneer Woman Slow Cooker Ribs and Slaw
- Cornbread: A side of warm cornbread pairs perfectly with the rich flavors of the ribs.
- Baked Beans: Serve alongside baked beans for a classic barbecue combo.
- Roasted Potatoes: Crispy roasted potatoes add a satisfying crunch to the meal.
- Mac and Cheese: Creamy mac and cheese complement the tangy slaw and smoky ribs.
- Grilled Vegetables: Grilled or roasted vegetables add a healthy, flavorful side to the dish.
Essential Tips for Perfecting Pioneer Woman Slow Cooker Ribs and Slaw
- Remove the Membrane: Taking off the membrane from the ribs helps them cook more evenly and allows the rub and sauce to penetrate the meat better.
- Don’t Skip the Broiler: Broiling the ribs after slow cooking adds a delicious caramelized finish and enhances the barbecue flavor.
- Customize the Slaw: Adjust the Slaw dressing to your taste by adding more or less vinegar, mustard, or honey.
- Let the Slaw Chill: Refrigerating the slaw for at least 30 minutes before serving allows the flavors to meld together.
- Use Good-Quality Barbecue Sauce: The flavor of the ribs heavily relies on the barbecue sauce, so choose one you love or make your own.
Variations of Pioneer Woman Slow Cooker Ribs and Slaw
- Spicy Ribs: Add cayenne pepper or hot sauce to the rub or barbecue sauce for a spicy kick.
- Honey BBQ Ribs: Mix honey into the barbecue sauce for a sweeter, sticky finish.
- Mustard-Based Slaw: Increase the amount of Dijon mustard in the slaw dressing for a tangier, mustard-forward flavor.
- Asian-Inspired Ribs: Use hoisin sauce instead of barbecue sauce and add ginger and soy sauce to the rub for an Asian twist.
- Fruit Slaw: Add sliced apples, pears, or dried cranberries to the slaw for a sweet and tangy contrast.
Storing Pioneer Woman Slow Cooker Ribs and Slaw: Best Practices
- Refrigerate Properly: Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. The slaw can also be refrigerated for up to 2 days.
- Freeze for Later: You can freeze the cooked ribs for up to 3 months. Thaw in the refrigerator before reheating.
Reheating Pioneer Woman Slow Cooker Ribs and Slaw: Best Practices
- Oven Method: Reheat the ribs in a preheated oven at 300°F (150°C) for 20-25 minutes, covered with foil to prevent drying out.
- Microwave Method: Reheat individual portions of the ribs in the microwave on medium power until warmed through. Stir the slaw before serving if it has been refrigerated.
How Can I Make Pioneer Woman Slow Cooker Ribs and Slaw Healthier?
- Use Leaner Ribs: Opt for leaner cuts of beef pork ribs or trim excess fat before cooking.
- Lighten the Slaw: Use light or reduced-fat mayonnaise in the slaw dressing, or substitute with Greek yogurt.
- Reduce the Sugar: Cut back on the brown sugar in the rub and use a low-sugar barbecue sauce.
- Add More Vegetables: Incorporate additional vegetables into the slaw, such as bell peppers, celery, or broccoli slaw.
- Serve with a Side Salad: Pair the ribs and slaw with a fresh green salad for added fiber and nutrients.
Nutrition Value (Per Serving)
- Calories: 600
- Total Fat: 38g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 900mg
- Total Carbohydrates: 35g
- Sugars: 20g
- Protein: 30g
FAQs
Can I use a different type of ribs for this recipe?
Yes, you can use spare ribs, country-style ribs, or even beef ribs if you prefer. Just adjust the cooking time as needed, as different types of ribs may require more or less time to become tender.
How do I prevent the ribs from becoming too greasy?
Trimming excess fat from the ribs before cooking can help reduce greasiness. You can also place the ribs on a rack inside the slow cooker to allow the fat to drip away from the meat as it cooks.
Can I make the slaw ahead of time?
Yes, you can make the slaw a day ahead and store it in the refrigerator. Letting the slaw sit overnight allows the flavors to meld together, making it even more delicious.
Final Words
Pioneer Woman’s Slow Cooker Ribs and Slaw is a deliciously satisfying meal that’s perfect for any occasion. With tender, flavorful ribs and a refreshing, tangy slaw, this dish is sure to please everyone at the table. The slow cooker makes the cooking process effortless, allowing you to enjoy a restaurant-quality meal with minimal effort.
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Pioneer Woman Slow Cooker Ribs and Slaw
- Prep Time: 20
- Cook Time: 480
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
Pioneer Woman’s Slow Cooker Ribs and Slaw is a hearty meal that features succulent, slow-cooked ribs paired with a crunchy coleslaw. The ribs are seasoned and cooked low and slow in the crockpot until they’re incredibly tender and juicy. The slaw, made with a blend of cabbage, carrots, and a tangy dressing, provides a refreshing contrast to the rich, smoky ribs. This dish is perfect for a weekend meal or when you want to impress guests with minimal effort.
Ingredients
For the Ribs:
- 2 racks of baby back ribs (about 4 pounds)
- 1/4 cup of brown sugar
- 2 tablespoons of smoked paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of barbecue sauce (plus more for serving)
- 1/2 cup of apple cider vinegar
For the Slaw:
- 4 cups of shredded green cabbage
- 2 cups of shredded red cabbage (optional)
- 1 large carrot, julienned or shredded
- 1/2 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs if it hasn’t already been removed. This helps the ribs cook more evenly and allows the flavors to penetrate better.
- Make the Rub: In a small mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, salt, and black pepper. Mix well to create a spice rub.
- Season the Ribs: Rub the spice mixture all over the ribs, ensuring they are evenly coated on both sides.
- Cook the Ribs: Place the seasoned ribs in the slow cooker, standing them up on their edges if necessary to fit. Pour the apple cider vinegar around the ribs and drizzle 1 cup of barbecue sauce over the top. Cover and cook on low for 6-8 hours, or until the ribs are tender and easily pull away from the bone.
- Make the Slaw: While the ribs are cooking, prepare the slaw. In a large mixing bowl, combine the shredded cabbage, carrots, and parsley (if using). In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate the slaw until ready to serve.
- Finish the Ribs: Once the ribs are cooked, preheat your oven’s broiler. Carefully transfer the ribs from the slow cooker to a baking sheet lined with foil. Brush the ribs with additional barbecue sauce and broil for 3-5 minutes, or until the sauce is bubbly and caramelized.
- Serve: Serve the ribs hot, alongside the coleslaw. Offer additional barbecue sauce on the side if desired.
