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Slow-Cooker Teriyaki Ribs

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  • Level: Easy
  • Total: 8 hr 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

Ribs:

2 racks baby back ribs (about 5 pounds total)

Kosher salt

1 head garlic, cloves 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 

Slaw:

1/4 cup mayonnaise

1/4 cup rice vinegar 

2 teaspoons honey 

One 14-ounce bag shredded coleslaw mix 

1 cup fresh cilantro leaves

1 small red onion, thinly sliced 

Kosher salt and freshly ground black pepper

Directions

Special equipment:
a 6-quart slow cooker
  1. For the ribs: Cut each rack of ribs in half. Sprinkle the ribs with salt. 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 low heat for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
  2. Transfer the ribs to a baking sheet and loosely cover to keep 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 medium-high heat. Stir together the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
  4. Cut the ribs into pieces and put back in the skillet with the sauce. Toss to coat. Turn off the heat and keep warm.
  5. For the slaw: Whisk together the mayonnaise, vinegar and honey in a large bowl. Add the coleslaw mix, cilantro and red onion and toss to coat well. Season with salt and pepper if needed. Tip into a serving bowl.
  6. Serve the ribs in the skillet with the slaw alongside.

Cook’s Note

To reheat the ribs, bake in a 9-by-13-inch pan at 350 degrees F for 20 minutes.