Slow Cooker Teriyaki Ribs

Name: Slow Cooker Teriyaki Ribs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT8H25M0.000S
Yield: 6 to 8 servings
Ingredients: 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

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Level: Easy

Total: 8 hr 25 min
Active: 25 min

Yield: 6 to 8 servings

Level: Easy

Total: 8 hr 25 min
Active: 25 min

Yield: 6 to 8 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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.