Slow-Cooker Teriyaki Ribs
Tender, fall-off-the-bone ribs bathed in sweet and savory teriyaki sauce, perfect for busy weeknights or casual gatherings.
Ingredients
For the Ribs
- 2-3 pounds Baby back ribs or spare ribs if you prefer
- 1 cup Soy sauce
- 1/2 cup Brown sugar can substitute with honey or coconut sugar
- 2 cloves Garlic minced, fresh or powdered
- 1 tablespoon Ginger fresh or powdered
- 1/4 cup Rice vinegar
- 1 tablespoon Cornstarch for thickening the sauce
Instructions
Preparation
- Remove the membrane from the ribs and pat them dry.
- Rub your preferred seasoning over the meat.
Sauce Preparation
- In a bowl, whisk together soy sauce, brown sugar, minced garlic, ginger, and rice vinegar until well combined.
Slow Cooking
- Place the ribs in the slow cooker, add the sauce, and cover.
- Cook on low for 6-8 hours or high for 4-5 hours, until the meat is tender.
Thickening the Sauce
- If you like a thicker sauce, transfer the liquid to a saucepan, bring to a simmer, and stir in cornstarch dissolved in water.
- Cook until thickened.
Serving
- Once cooked, brush the sauce over the ribs and enjoy!
Notes
Marinate the ribs overnight for enhanced flavor. Add sriracha or sliced chili for a spicy kick. Adjust cooking times for desired tenderness. Can be stored for up to 4 days in the refrigerator.