Slow Cooker Teriyaki Baby Back Ribs

MEL'S EASY KITCHEN

Slow Cooker Teriyaki Baby Back Ribs

Baby back ribs slow-cook until tender, then get a reduced teriyaki, balsamic, and garlic glaze.

Prep Time 5

Cook Time 4 5

Total Time 4 10

Servings: servings

Meal: Main Course

By: Melanie

Equipment

Slow cooker
Knife and cutting board
Measuring cups and spoons
Saucepan

Ingredients

2 1/2 lb baby back ribs, cut into pairs
1/2 tsp black pepper
2/3 cup teriyaki sauce, divided
1 tbsp balsamic vinegar
2 garlic cloves, crushed
Slaw and sesame seeds, optional for serving

Instructions

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 per serving

Calories: 448kcal | Carbohydrates: 8.6g | Protein: 37g | Fat: 29.2g | Fiber: 0.2g

Notes

Use the slow-cook setting, not the pressure-cook setting. Teriyaki sauce commonly contains wheat and soy; select an appropriate labeled alternative if needed.

Inspired by The Good Housekeeping Test Kitchen.

Estimated nutrition is for one of 4 equal portions. The estimate uses USDA’s edible portion for raw back ribs (63% after removing bone and connective tissue) and the full listed teriyaki sauce. Sauce left in the cooker reduces the amount eaten.

Storage: 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.