Slowcookerteriyakiribs Recipes

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SLOW COOKER TERIYAKI RIBS



Slow Cooker Teriyaki Ribs image

I love the molasses. It gives such a rich flavor. I orriginally had 10 hours on here for cooking time, But recently changed it to 6 due to over whelming reports that 10 hours was too long for most folks.

Provided by Erin Justice

Categories     Pork

Time 10h10m

Yield 12 serving(s)

Number Of Ingredients 7

6 lbs pork spareribs, cut to fit crock pot
3/4 cup ketchup
1/2 cup soy sauce
1 teaspoon ginger powder
1/2 cup sugar
1/2 teaspoon molasses
2 teaspoons garlic, minced

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.

Nutrition Facts : Calories 685.4, Fat 53.2, SaturatedFat 17.1, Cholesterol 181.8, Sodium 1021.8, Carbohydrate 13.2, Fiber 0.2, Sugar 12.1, Protein 36.7

SLOW-COOKER TERIYAKI RIBS



Slow-Cooker Teriyaki Ribs image

Easy slow cooker rib recipe. Serve with coleslaw.

Provided by kimmi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 4h15m

Yield 4

Number Of Ingredients 5

2 ½ pounds baby back ribs, cut into 2-rib portions
½ teaspoon ground black pepper
⅔ cup teriyaki sauce, divided
1 tablespoon balsamic vinegar
2 cloves garlic, pressed

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.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 8.7 g, Cholesterol 146.3 mg, Fat 36.7 g, Fiber 0.1 g, Protein 33.1 g, SaturatedFat 13.6 g, Sodium 1966.4 mg, Sugar 7.3 g

SLOW COOKER TERIYAKI RIBS



Slow Cooker Teriyaki Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 8h25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 racks baby back ribs (about 5 pounds total)
1 head garlic, peeled and roughly chopped
One 3-inch piece fresh ginger, peeled and roughly chopped
1/2 cup honey
1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons cornstarch
Serving suggestion: coleslaw

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



Slow-Cooker Teriyaki Ribs image

Provided by Ree Drummond : Food Network

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 racks baby back ribs (about 5 pounds total)
Kosher salt
1 head garlic, cloves peeled and roughly chopped
One 3-inch piece fresh ginger, peeled and roughly chopped
1/2 cup honey
1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons cornstarch
1/4 cup mayonnaise
1/4 cup rice vinegar
2 teaspoons honey
One 14-ounce bag shredded coleslaw mix
1 cup fresh cilantro leaves
1 small red onion, thinly sliced
Kosher salt and freshly ground black pepper

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.

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