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.
Servings: 10 people
Calories: 517kcal
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