Description
Tender, fall-off-the-bone ribs slow-cooked in a sweet and savory teriyaki glaze, creating the ultimate comfort food that’s perfect for family gatherings and cozy meals.
Ingredients
Scale
- 1 rack baby back ribs (about 2 pounds)
- 1/2 teaspoon ground black pepper
- 1/2 cup reduced-sodium soy sauce
- 3 tablespoons mirin
- 1/4 cup sugar
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon roasted white sesame seeds
- 1 cup slaw for serving
Instructions
- Combine soy sauce, mirin, and sugar in saucepan, boil 3-5 minutes until sugar dissolves
- Cut ribs into sections and place in slow cooker
- Sprinkle with black pepper and pour 2/3 of teriyaki sauce over ribs
- Cook on high for 4 hours (or 30 minutes in Instant Pot)
- Combine remaining sauce with balsamic vinegar and garlic, simmer 5 minutes
- Remove ribs from cooker and brush with teriyaki glaze
- Sprinkle with sesame seeds and serve with slaw
Notes
- Look for well-marbled ribs for best tenderness
- Sauce can be made a day ahead and refrigerated
- Leftovers store well in refrigerator for 3 days
- Can be frozen for up to 2 months
- For extra caramelization, broil glazed ribs for 2-3 minutes
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg