Slow Cooker Teriyaki Baby Back Ribs
Baby back ribs slow-cook until tender, then get a reduced teriyaki, balsamic, and garlic glaze.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Baby back ribs, teriyaki sauce and balsamic vinegar form the base of this recipe.
- Use the slow cooker. Complete the preparation steps, then follow the specified cooker setting and finishing instructions.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Slow cooker
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Optional additions. The card marks Slaw and sesame seeds as optional. Account for additions separately when tracking a portion.
- Prepare before you start. Measure baby back ribs, teriyaki sauce and balsamic vinegar and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Slow Cooker Teriyaki Baby Back Ribs
Ingredients
Method
- Season ribs with pepper and place in a slow cooker with 1/3 cup teriyaki sauce. Cover and cook about 4 hours on high or 7 hours on low until tender.
- Simmer the remaining teriyaki sauce with balsamic vinegar and garlic for about 5 minutes.
- Separate the ribs and brush with the reduced sauce. Serve with optional slaw and sesame seeds.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the cooker setting stated in the method. Changing the batch size or cooker size can change the time needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 448 calories, 37 g protein, 8.6 g total carbohydrate, 29.2 g fat and 0.2 g fiber. One serving is 1/4 of the finished recipe.
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