Slow Cooker Teriyaki Ribs Recipes

SLOW COOKER RIBS

Steps:

• Mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. Rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Liquid should not cover the ribs all the way.
• Set the cooker to Low, and cook until ribs are tender, about 8 hours.

CROCKPOT TERIYAKI PORK RIBS RECIPE - (4/5)

Steps:

• * 1 Spray 1 1/2-quart slow cooker with cooking spray. Trim fat from ribs, and cut in half to fit slow cooker. Sprinkle ribs with garlic-pepper blend and ginger; place in slow cooker. * 2 In small bowl, mix remaining ingredients; pour over ribs. * 3 Cover; cook on Low heat setting 7 to 8 hours. * 4Remove ribs from slow cooker. Skim off and discard fat from surface of liquid in slow cooker. Stir mixture well; serve with ribs. If you've purchased country-style ribs with bones (instead of boneless), you'll need 1 to 1 1/4 lb to make this dish. Cut them into sections to fit in the slow cooker.

SLOW COOKER TERIYAKI RIBS

Steps:

• Cut each rack of ribs in half. 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 a low heat for 8 hours.
• Transfer the ribs to a baking sheet and loosely cover with foil to keep them 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 a medium-high heat.
• Mix the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
• Add the ribs to the sauce in the skillet and turn to coat.
• Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.

SLOW COOKER TERIYAKI RIBS

Steps:

• Put ribs in the slow cooker.
• Mix in a bowl the rest of the ingredients. And pour over the meat.
• Cover, and cook on low for 6 hours.
• Take the meat out of the crock.
• Pour the juices into a sauce pan. Boil until reduced. pour over ribs. Serve.

SLOW-COOKER TERIYAKI RIBS

Steps:

• For the ribs: 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.
• For the slaw: 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.

SLOW-COOKER TERIYAKI RIBS

Steps:

• Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
• Cut ribs apart. Combine remaining 1/3 teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.