Teriyaki Ribs start in the slow cooker and finish under the broiler for the best sticky-sauced and tender pork ribs. You only need some simple pantry spices to make the dry rub and prepared teriyaki sauce to brush on at the end. Make these easy slow cooker ribs for dinner or as a snack for game day, holidays, or parties.
Table of contents
As an oven ribs and grilled ribs fangirl, I wasn’t too sure about slow cooker ribs, but, as is the case a lot in my life, my skepticism was unnecessary. These slow cooker teriyaki ribs are about the easiest thing ever.
First, you get to use the slow cooker, which, as we all know, is the best hands-off kitchen gadget. It’s the perfect way to slow cook a rack of ribs without being tethered to the kitchen. Once you get them in the slow cooker, you leave them to cook for several hours, during which you can do whatever else you want. I know, it’s crazy!
Second, they’re easy to prep. Mix up a dry rub – in this case, an Asian-style spice mix – rub it on the ribs and pop them in the slow cooker. It takes less than 10 minutes.
And, finally, at the end, we’re brushing the ribs with teriyaki sauce and popping them under the broiler to get a sticky, caramelized crust. It’s the perfect finishing touch.
Serve these teriyaki ribs with cooked rice, a salad, or pile them on a plate for an easy party snack. The ribs are super tender with a sweet and tangy flavor. Crockpot ribs for the win!
Ingredients
- Brown sugar
- Ground ginger
- Garlic powder
- Onion powder
- Kosher salt
- Ground white pepper
- Cayenne pepper
- Baby back ribs
- Teriyaki sauce
- Optional garnishes: Sesame seeds and thinly sliced green onions
How to Make Slow Cooker Ribs
Mix all of the spices in a small bowl.
Pat the ribs dry with a paper towel. Turn them meat-side down and loosen the silverskin (the whitish membrane) at one end with a paring knife. Pull to remove it.
Slice the rack in half and coat both pieces all over with the seasoning rub.
Place the ribs in the slower cooker, secure the lid and cook the ribs on low for an hour and a half. Turn them over and then cook them for another hour and a half to two hours or until the internal temperature is 175°F to 185°F.
Once they are cooked, place them on a baking sheet lined with foil. Turn on the oven broiler and brush the ribs with some teriyaki glaze. Broil the ribs for a few minutes (until the sauce is bubbling and caramelized) and then brush more sauce on the ribs and broil them again. Repeat this with the rest of the sauce or until the ribs develop a nice caramelized crust.
Slice the racks between the bones into individual ribs for serving. Sprinkle the sesame seeds and green onions over the top for garnish.
FAQ
I’ve also tested this recipe with spare ribs and they work well, too!
The easiest way to know when they’re done is to use a meat thermometer. I like to cook them to between 175°F and 185°F – they’re really tender but not completely falling off the bone. Measure the temperature in the thickest part of the ribs.
I haven’t tried it, but it should work fine if you want to make BBQ ribs.
Cooked teriyaki ribs will keep in an airtight container for up to five days in the refrigerator.
If you need another reason to love your slow cooker, these teriyaki ribs are it. Juicy and tender with that sticky sweet and tangy sauce. Pick up some ribs and make them soon – I think you’ll love them.
Happy slow cooking,
More Slow Cooker Recipes
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.
PrintSlow Cooker Teriyaki Ribs
These easy teriyaki ribs cook in the slow cooker and then are brushed with teriyaki sauce and broiled. They’re juicy and tender with a delicious caramelized sticky-sauce crust.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 tablespoon brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 1 teaspoon cayenne pepper
- 1 rack of baby back ribs
- 1/4 cup teriyaki sauce
- Optional garnishes: Sesame seeds and thinly sliced green onions
Instructions
- Mix the sugar, ginger, garlic powder, onion powder, salt, white pepper, and cayenne in a small bowl.
- Pat the ribs dry with a paper towel. Turn them meat-side down and loosen the sliver skin at one end with a paring knife. Pull the silver skin off the ribs (it should come off in one piece. If it doesn’t, use the knife to loosen it again).
- Slice the rack in half and coat both pieces all over with the seasoning rub. Rub it onto the ribs so it sticks.
- Place the ribs in the slower cooker. It’s okay if they are overlapping each other. Secure the lid and cook the ribs on low for an hour and a half. Turn them over and then cook them for another hour and a half to two hours or until the internal temperature is 175°F to 185°F.
- Once they are cooked, take them out of the slow cooker and place them on a sheet pan lined with foil.
- Turn on the oven broiler and brush the ribs with some teriyaki sauce. Broil the ribs for a few minutes (until the sauce is bubbling and caramelized) and then brush more sauce on the ribs and broil them again. Repeat this with the rest of the sauce or until the ribs develop a nice caramelized crust.
- Slice the racks between the bones into individual ribs for serving. Garnish with sesame seeds and green onions.
Notes
If you’re making this for dinner, add some sides and you can stretch the recipe to serve four people. Add some rice on the side, a tossed green salad, roasted broccoli, or some crusty toasted bread.
Or, cut the rack into rib pieces and serve them as an appetizer for six to eight people.
Nutrition
- Calories: 619
- Sugar: 4.9g
- Sodium: 855.2mg
- Fat: 40.2g
- Saturated Fat: 14.2g
- Unsaturated Fat: 23.8g
- Trans Fat: 0.4g
- Carbohydrates: 8.7g
- Fiber: 0.8g
- Protein: 56.4g
- Cholesterol: 190.4mg
Keywords: teriyaki ribs, slow cooker baby back ribs, slow cooker ribs recipe
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Diane H. says
Hi April – These look great! Question: Do you cook them on high or low? Thanks!
April Anderson says
You should cook them on low.
Paul says
April is spot-on with this recipe! Slow-cooker ribs are tough to beat and so easy to make. The ingredients for this recipe compliment each other well. Consider me a fan, and thank you for another way to cook ribs!
★★★★★