Description
These fall-off-the-bone tender pork ribs are slow-cooked in a sweet, savory, and garlicky teriyaki glaze. This easy 5-ingredient meal requires minimal effort and delivers restaurant-quality flavor with a sticky, caramelized finish.
Ingredients
Scale
- 3–4 pounds pork spare ribs or baby back ribs, cut into sections
- 1 cup teriyaki sauce
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 6–8 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 2–3 green onions, sliced (for garnish)
- 1 tablespoon white sesame seeds (for garnish)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Remove the membrane from the back of the ribs if present. Cut the rack into smaller sections that fit into your slow cooker.
- In a medium bowl, whisk together the teriyaki sauce, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
- Place the rib sections in the bottom of the slow cooker. Pour half of the sauce over the ribs.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the meat is tender and pulling away from the bone.
- Carefully remove the ribs from the slow cooker and place them on a baking sheet lined with aluminum foil. Pour the remaining sauce over the ribs.
- Turn the oven to broil. Place the ribs under the broiler for 3-5 minutes, watching closely, until the sauce bubbles and caramelizes.
- While the ribs are broiling, pour the liquid remaining in the slow cooker into a small saucepan. Bring to a boil over medium heat.
- If a thicker glaze is desired, stir in the cornstarch slurry. Simmer for 2-3 minutes until the sauce reduces and thickens.
- Transfer the ribs to a platter, drizzle with the reduced sauce, and sprinkle with sliced green onions and sesame seeds. Serve immediately.
Notes
Do not skip the broiling step; it creates the sticky, caramelized crust. If using baby back ribs, they are leaner and may cook faster, so check for tenderness earlier. To make this gluten-free, use tamari instead of soy sauce and ensure your teriyaki sauce is gluten-free. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH)
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1-2 ribs per serving
- Calories: 450
- Sugar: 18
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 25
- Protein: 30
Keywords: slow cooker ribs, teriyaki pork ribs, easy dinner, 5-ingredient recipe, fall off the bone ribs, weeknight dinner, slow cooker meals