Welsh Family Kitchen
Teriyaki Ribs, Slow Cooker
2 racks baby back ribs (about 5 pounds total)
Kosher salt
1 head garlic, cloves peeled and roughly chopped
One 3-inch piece fresh ginger, peeled and roughly chopped
1/2 cup honey
1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons cornstarch
Cut each rack of ribs in half. Sprinkle the ribs with salt. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on low heat for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
Transfer the ribs to a baking sheet and loosely cover to keep warm.
Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over medium-high heat. Stir together the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
Cut the ribs into pieces and put back in the skillet with the sauce. Toss to coat. Turn off the heat and keep warm.
2024-01-13: We pulled the leftovers from the freezer and served them with tater tots. terrible! This will not be repeated.
2023-10-27: With slaw and a bottle of Ricco Dolce.
2023-10-19: Added to our cookbook.
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