Slow Cooker Teriyaki Ribs
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 717
- Total Fat
- 45
- Saturated Fat
- 16
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 53
- Cholesterol
- 185
- Sodium
- 838
- Total: 8 hr 25 min
- Active: 25 min
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
Directions
- 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.