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Recipe courtesy of Ree Drummond

Slow Cooker Teriyaki Ribs

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  • Level: Easy
  • Total: 8 hr 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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  1. 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.
  2. Transfer the ribs to a baking sheet and loosely cover with foil to keep them warm.
  3. 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.
  4. Mix the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
  5. Add the ribs to the sauce in the skillet and turn to coat.
  6. Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.

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