Slow Cooker Teriyaki Ribs
Sink your teeth into these irresistibly tender Slow Cooker Teriyaki Ribs, a crowd-pleasing dish that practically melts off the bone. This recipe combines the rich, savory sweetness of homemade teriyaki sauce—crafted with soy sauce, brown sugar, pineapple juice, fresh ginger, and garlic—with the ease and convenience of slow cooking. After hours of gentle braising, the ribs are finished under the broiler for a perfectly caramelized, sticky glaze. Garnished with sesame seeds and green onions for a pop of flavor and color, these fall-off-the-bone ribs are perfect for a family dinner or entertaining guests. Serve them with steamed rice or a crisp salad for a complete meal that highlights the ultimate balance of sweet and savory.
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 0.5 cup Brown sugar
- 0.5 cup Soy sauce
- 0.25 cup Pineapple juice
- 2 tablespoons Rice vinegar
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Sesame oil
- 2 tablespoons Honey
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Prepare the ribs by removing the silver skin membrane on the underside of each rack for a tender result. Trim any excess fat, if necessary.
Cut the ribs into smaller sections (3-4 ribs each) to fit into the slow cooker.
In a medium bowl, whisk together brown sugar, soy sauce, pineapple juice, rice vinegar, minced garlic, grated ginger, sesame oil, and honey to create the teriyaki sauce.
Place the rib sections into the slow cooker, ensuring they overlap as little as possible. Pour the teriyaki sauce evenly over the ribs.
Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the ribs are tender and easily pull away from the bone.
Once the ribs are cooked, carefully transfer them to a baking sheet lined with foil. Preheat your oven to broil.
While the ribs are resting, pour the liquid from the slow cooker into a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the saucepan, whisking constantly, and cook until the teriyaki sauce thickens (about 1-2 minutes).
Brush the thickened teriyaki sauce generously over the ribs. Place the ribs under the broiler for 3-5 minutes, or until the sauce caramelizes and becomes sticky. Keep a close eye to prevent burning.
Remove the ribs from the oven and garnish with sesame seeds and sliced green onions, if desired. Serve warm with extra teriyaki sauce on the side.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 40.7 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1357 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
