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Slow Cooker BBQ Pork Short Ribs with Green Apple and Toasted Pecan Slaw

Meredith Deeds
Servings

4 to 6

Prep Time

10 minutes

Cook Time

11 hours

Calories

446

Cuisine

BBQ

Category

Grilled & BBQ

The aroma of BBQ can fill your house any day of the week with these meltingly tender slow cooked pork short ribs. SRF Perfect Pork Rub plays a dual role in this dish-coating the Kurobuta Pork Short Ribs before they cook all day (or all night) in the slow cooker, while also adding loads of flavor to the tangy buttermilk slaw dressing.

 

Broiling the short ribs briefly, just before serving, allows the barbecue glaze to caramelize and gives the ribs a pleasant char that really brings the BBQ flavor home.

Ingredients

    Pork Short Ribs

    • 2 packages Kurobuta short ribs
    • 1/4 cup SRF Perfect Pork Rub
    • 1 cup barbecue sauce
    • chopped green onions, for garnish

    Green Apple and Toasted Pecan Slaw

    • 2 cups shredded red cabbage
    • 2 cups shredded green cabbage
    • 3/4 cup shredded carrots
    • 1/2 teaspoon salt
    • 1 medium Granny Smith apple, shredded
    • 1/2 cup thinly sliced green onions
    • 1/2 cup chopped toasted pecans
    • 1/2 cup buttermilk
    • 1/4 cup mayonnaise
    • 2 tablespoons cider vinegar
    • 1 tablespoon SRF Perfect Pork Rub
    • 1 teaspoon sugar

    Directions

      Pork Short Ribs

      1. Rub the short ribs all over with the pork rub. Place in a 5 to 6-quart slow cooker. Add in 1/2 cup of water. Drizzle 1/2 cup of the barbecue sauce over the top of the ribs. Cover and cook until meat is very tender and falling from bone, 4 1/2 to 5 1/2 hours or more on high, 9 to 11 hours or more on low.
      2. Line rimmed baking sheet with aluminum foil. Using tongs, transfer ribs, meaty side up, to prepared baking sheet.
      3. Set oven to Broil.
      4. Adjust oven rack 6 inches from broiler. Liberally brush ribs with remaining 1/2 cup sauce and broil until sauce is bubbling and ribs are beginning to char in spots, about 4 to 6 minutes. Remove ribs from oven, tent with foil, and let rest for 20 minutes.
      5. Place the short ribs on a serving platter. Garnish with green onions. Serve with the slaw on the side.

      Green Apple and Toasted Pecan Slaw

      1. Toss cabbages and carrot with salt in colander and let sit for 30 minutes. Remove from colander and squeeze out any excess moisture.
      2. In a large bowl, combine the buttermilk, mayonnaise, vinegar, pork rub and sugar. Whisk until smooth. Add the cabbage mixture, apple and pecans and toss to coat.