Just six ingredients come together to create flavorful, Asian-inspired slow cooker teriyaki ribs that are fall-off-the-bone tender and tangy smooth. This low-prep recipe allows you to set it and forget about it until mealtime, making it ideal for busy weekends or weeknights.
Pork ribs have long been a classic American food, which is why you can find so many recipe combinations for them. Using a sweet and tangy sauce like teriyaki, these teriyaki pork ribs do not disappoint. Not to mention, all the ingredients are easy to find and most likely already in your pantry.
- Pork Ribs: baby back ribs are smaller and can easily fit into the crockpot (when cut in half); they are also leaner and more tender than other cuts.
- Teriyaki Sauce: the highlight of the recipe, this sauce is a combination of sweet and tangy thanks to its soy sauce and mirin base. I use Kikkoman Original Teriyaki Sauce.
- Barbecue Sauce: adds a smokey barbecue flavor that blends well with the teriyaki sauce.
- Red Wine Vinegar: an acidic base that levels all combined flavors.
- Garlic: minced to add the perfect touch of flavor.
- Seasoning: salt and pepper top off the overall dish adding the perfect balance of taste.
Step One – Remove the thin membrane from the back of the pork ribs.
Step Two – Add the ribs (cut in half) to the crockpot. Brush with half of the teriyaki sauce (saving the other half for later). Sprinkle the ribs with salt and pepper. Cover and cook on LOW for 7 hours.
Step Three – After 7 hours, add the remaining teriyaki sauce, barbecue sauce, garlic, and red wine vinegar to the sauce that is still in the slow cooker. Cook for an hour longer.
Step Four – Before serving, brush with the teriyaki sauce that is in the crockpot and top with chopped green onion (optional).
How to Serve
- Sides: Coleslaw, baked beans, macaroni and cheese, and/or salad (fresh greens, macaroni, or pasta) are all great side ideas for pairing with slow cooker ribs.
- Toppings: In addition to the chives or chopped green onion, sprinkle the top with sesame seeds, extra teriyaki glaze, or even a drizzle of honey.
- On the Bone: This is the most traditional way to eat ribs but can sometimes get a little messy.
- Off the Bone: Forking the meat off the bone can make the ribs easier to eat and give you meat to make a sandwich.
- Substitute teriyaki sauce: You can use your favorite sauce in replacement of the teriyaki sauce but it will yield a different flavor.
- Use a different vinegar: Instead of red wine vinegar, try balsamic vinegar.
- Try a different barbeque sauce: With there being a variety of flavors, try something other than the regular BBQ flavor.
This is not necessary when cooking them in the slow cooker. The long cook time will aid in breaking down the toughness of the ribs and result in fall-off-the-bone ribs when done.
Ribs typically soak up any seasoning and will create their own juice during the cooking process. Also, to keep the flavors of the other ingredients, it’s best to add them after most of the cooking has been done.
Add any remaining ribs into an airtight container (along with the sauce/juice). Store in the refrigerator for up to three days, or in the freezer for up to five months.
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Slow Cooker Teriyaki Ribs Recipe
- 3 1/2 lbs. baby back pork ribs extra meaty if you can find it
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup teriyaki sauce divided (I use Kikkoman Original Teriyaki Sauce)
- 1 Tbsp. red wine vinegar
- 3 cloves garlic minced
- 1/3 cup barbecue sauce
- Remove the membrane from the back of the rack of ribs. Use paper towel to give you a good grip as it can be tricky to keep hold of.
- Cut the ribs in half so that they will fit in the slow cooker. Sprinkle the ribs with salt and pepper and add them to the slow cooker
- Brush the ribs with a 1/2 cup of teriyaki sauce. Reserve a half-cup of teriyaki sauce for later.
- Turn the slow cooker to low and allow to cook for 7 hours.
- After the 7 hours, remove the ribs on to plate. Add the remaining teriyaki sauce, barbecue sauce, garlic, and red wine vinegar to the sauce that is still in the slow cooker. Add the ribs into this sauce and brush this over the ribs in the slow cooker.
- Cook for one more hour. Before serving, brush the sauce from the slow cooker on the ribs again.
- Cut the ribs along the bone and serve.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can you leave out the red wine vinegar or use something else? Turns out I don’t I have any.
Sarah Olson says
You can use any vinegar or Worcestershire sauce would be good.
I think I must have done something wrong — because I have loved every recipe you have posted – any secrets you can share? I plan to try this again
Sarah Olson says
What didn’t you like? Maybe you would like a different teriyaki sauce?
I love to use my slow cooker. Your recipes are great and easy to make.
Can I use beef ribs instead of pork?
Sarah Olson says
Yes, beef ribs will work great.