Tender, slow-cooked, fall off the bone pork ribs in a a homemade teriyaki sauce.
Special equipment: a 6-quart slow cookerCook’s NoteTo reheat the ribs, bake in a 9-by-13-inch pan at 350ºF for 20 minutes.
Cut each rack of ribs in half. Sprinkle the ribs with salt. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on low heat for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
Transfer the ribs to a baking sheet and loosely cover to keep warm.
Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over medium-high heat. Stir together the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
Cut the ribs into pieces and put back in the skillet with the sauce. Toss to coat. Turn off the heat and keep warm.
Whisk together the 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. Tip into a serving bowl.
Serve the ribs in the skillet with the slaw alongside.