Slow Cooker Teriyaki Beef RibsClick to See How-To Video!
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Slow Cooker Teriyaki Beef Ribs

Prep: 15 minutes
Slow Cook: 5 hours • Serves: 4

4 pounds beef baby back ribs, cut into 4-inch sections
4 garlic cloves, minced
1-1/2 cups teriyaki sauce
1/3 cup brown sugar
3 tablespoons apple cider vinegar
2 tablespoons sriracha chili sauce
Sesame seeds and/or sliced green onions for garnish (optional)

1. Turn each rack of ribs bone side up; with sharp knife, carefully lift up edge of thin, papery membrane from a corner. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove.

2. In small bowl, whisk garlic, teriyaki sauce, sugar, vinegar and sriracha. In 5- to 6-quart slow cooker, add about 1 cup garlic mixture; add ribs, turning to coat, and remaining garlic mixture. Cover and cook ribs on high 5 hours or low 10 hours or until ribs are tender and meat easily falls off the bone, quickly rotating ribs halfway through cooking.

3. Sprinkle ribs with sesame seeds and/or green onions, if desired.

Approximate nutritional values per serving (4 ounces meat):
545 Calories, 42g Fat (19g Saturated), 126mg Cholesterol,
657mg Sodium, 5g Carbohydrates, 0g Fiber, 36g Protein

Chef Tip:
Rubbing meats with herbs and spices adds flavor, creates a crispy crust and tenderizes the meat. Removing the thin layer of skin on the underside of the ribs prior to applying a rub allows the rub to penetrate the meat. To peel skin from ribs, turn the ribs bone-side-up. With a sharp paring knife, carefully lift up the edge of the skin from a corner of the rack. Work your fingers between the skin and rib meat to loosen the skin. Grab the skin with a paper towel and pull the skin across the rack to remove.