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 meaty pork back ribs defrosting on my counter and was preparing for company when an e-mail from Sugargolden Bakes arrived in my inbasket. Her recipe for Five SpiceTeriyaki Ribs caught my eye and I happened to have the ingredients – or most of them – in my pantry. It was like it was meant to be!
So I got to work inspired by her recipe. I had a bottled Teriyaki Baste and Glaze sauce on hand and I wasn’t going for so strictly Asian so this is what mine ended up like. My bottled glaze seemed to have quite a gingery aspect so overall the ribs had a ginger profile.
They went well with my Cucumber Mango Salad which includes sesame oil so it echos the Asian theme.
The slow cooker approached 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 dryer which I found to be a bonus. With the slow cooker there is no risk of the sugary sauce burning so that was a bonus.
I actually had a lot of sauce even for 6 lbs of ribs so I drained off about 2 cups and froze it for a quick use another time.
You could also finish them on on the BBQ over medium low heat to dry the sauce a bit and heat or reheat through.
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.