American Kurobuta
Pork Short Ribs
$31.00
Slow Cooker BBQ Pork Short Ribs with Green Apple and Toasted Pecan Slaw
BY: Meredith Deeds
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11 hours
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4 -6 SERVINGS
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oven
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beginner
Ingredients
Short Ribs
- 2 pkgs. (4-5 lbs.) SRF Kurobuta Pork Short Ribs Buy Now
- 1/4 cup SRF Perfect Pork Rub Buy Now
- 1 cup barbecue sauce
- Chopped green onions, for garnish
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
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.
up to 11 hours
2
Line rimmed baking sheet with aluminum foil. Using tongs, transfer ribs, meaty side up, to prepared baking sheet.
5 minutes
3
Set oven to Broil.
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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.
25 minutes
5
Place the short ribs on a serving platter. Garnish with green onions. Serve with the slaw on the side.
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1
Toss cabbages and carrot with salt in colander and let sit for 30 minutes. Remove from colander and squeeze out any excess moisture.
30 minutes
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.
2 minutes
