These meaty back ribs done in the slow cooker deliver big flavour for minimal effort. And you don't have to heat up your kitchen in the summer!
I had a bottle of Teriyaki Baste and Glaze sauce on hand that inspired this recipe.
Chef's Tips
- The slow cooker approach turned out nicely. The slow cooker didn't heat up my kitchen. I made them the day before I served them and reheated them in a 300-degree oven, uncovered, which made the sauce a bit thicker and drier, a bonus in my opinion. With the slow cooker, there is no risk of the sugary sauce burning so that was also a bonus. You could also finish them on the BBQ over medium-low heat to dry the sauce a bit.
- Ribs are a very forgiving make-ahead dish. In fact, I like them cooked one day and steeped in the sauce overnight and then reheated just before serving.
- I actually had a lot of sauce even for 6 lbs of ribs, so I drained off about 2 cups and froze it for quick use another time.
Suggested Menu
Teriyaki Ribs
These Teriyaki Ribs deliver a lot of flavour and making them in the slow cooker is a great way to get fall-off-the-bone ribs without heating up your kitchen.
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Ingredients
Ribs and Rub
- 6 lbs pork back ribs
- 2 Tbsps Chinese 5 spice powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 teaspoon salt
Sauce
- 1 cup Teriyaki marinade I used Kikkoman Teriyaki Baste and Glaze
- 1 cup BBQ sauce I used Kraft Original BBQ sauce
- ¾ cup ketchup
- 4 cloves garlic minced
- 2 Tbsps soya sauce
- 2 Tbsps sesame oil
Instructions
- Remove the silver skin off the back of the ribs. Combine the Rub spices and massage over the racks of ribs.
- Cut ribs into 2-3 rib sections.
- Mix all the Sauce ingredients together and pour into the bottom of your slow cooker.
- Add in the ribs and stir to ensure all ribs are covered in sauce. Cook on high for 4 hours.
- Preheat your BBQ to medium heat after 3 hours and 45 minutes.
- Remove the ribs to a platter. Pour any residual sauce into a measuring cup.
- Brown ribs on the BBQ grilll for another 15 minutes, basting with the residual sauce.
- Transfer finished ribs to a platter and serve.
Notes
Alternate: You can make these a day ahead of time and reheat 30 minutes in a 300 degree oven or on the BBQ as per instructions above.
Nutrition
Calories: 517kcal | Carbohydrates: 24g | Protein: 36g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 2145mg | Potassium: 662mg | Fiber: 1g | Sugar: 18g | Vitamin A: 202IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 3mg
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