Crockpot Teriyaki Pork Ribs Recipe 45 Food

SLOW-COOKER TERIYAKI RIBS

Steps:

• For the ribs: 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.
• For the slaw: Whisk together the mayonnaise, vinegar and honey in a large bowl. Add the coleslaw mix, cilantro and red onion and toss to coat well. Season with salt and pepper if needed. Tip into a serving bowl.
• Serve the ribs in the skillet with the slaw alongside.

CROCKPOT TERIYAKI PORK RIBS RECIPE - (4/5)

Steps:

• * 1 Spray 1 1/2-quart slow cooker with cooking spray. Trim fat from ribs, and cut in half to fit slow cooker. Sprinkle ribs with garlic-pepper blend and ginger; place in slow cooker. * 2 In small bowl, mix remaining ingredients; pour over ribs. * 3 Cover; cook on Low heat setting 7 to 8 hours. * 4Remove ribs from slow cooker. Skim off and discard fat from surface of liquid in slow cooker. Stir mixture well; serve with ribs. If you've purchased country-style ribs with bones (instead of boneless), you'll need 1 to 1 1/4 lb to make this dish. Cut them into sections to fit in the slow cooker.

SLOW COOKER TERIYAKI RIBS

Steps:

• Put ribs in the slow cooker.
• Mix in a bowl the rest of the ingredients. And pour over the meat.
• Cover, and cook on low for 6 hours.
• Take the meat out of the crock.
• Pour the juices into a sauce pan. Boil until reduced. pour over ribs. Serve.

SLOW COOKER TERIYAKI RIBS

Steps:

• Cut each rack of ribs in half. 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 a low heat for 8 hours.
• Transfer the ribs to a baking sheet and loosely cover with foil to keep them 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 a medium-high heat.
• Mix the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
• Add the ribs to the sauce in the skillet and turn to coat.
• Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.

TERIYAKI-GLAZED PORK SPARE RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
• To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
• In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.

TERIYAKI PORK ROAST (CROCK-POT)

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
• Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.
• Sprinkle with salt and pepper.
• Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
• Remove roast; cover and let stand for 15 minutes.
• Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.
• Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
• Cover and cook on high for 15 minutes or until thickened.
• Slice pork; serve with gravy.

TERIYAKI PORK ROAST (CROCKPOT RECIPE)

Steps:

• Mix all the sauce ingredients together, stirring to completely blend.
• Using a long tined fork poke the roast all over so that the sauce can seep into the meat.
• Pour 1/2 of the sauce mix into the crock pot. Place the roast on top. Pour the remaining sauce over the roast; cover and cook on low 6-8 hours.

CROCK-POT ASIAN-SESAME PORK RIBS

Steps:

• Place onions in bottom of slow cooker.
• Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger and red pepper flakes in large bowl.
• Add ribs and turn to coat.
• Place ribs on top of onions in slow cooker.
• Pour sauce over ribs.
• Cover and cook on Low about 5 to 6 hours. (Timing always depends on your slow cooker. Each cooks a little differently.)
• Plate the ribs. Sprinkle with sesame seeds and chopped green onions.
• Serve with white rice and Chinese pea pods or sugar snap peas.

SLOW-COOKER TERIYAKI RIBS

Steps:

• Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
• Cut ribs apart. Combine remaining 1/3 teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.

TERIYAKI PORK ROAST FOR THE CROCK POT

Steps:

• Mix together in a large Pyrex measuring cup, apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper.
• Pour small amount in bottom of crock pot.
• Place roast in crock pot with fat side up.
• Pour remaining sauce over roast.
• Cook on High for 4 hours or Low 8 hours or until meat is no longer pink.
• Remove pork and slice.
• Place on a platter and cover with aluminum foil.
• Place in a 200 degree oven to keep warm while thickening juices.
• Strain juice and place in a small saucepan.
• Bring mixture to boil.
• Mix together water and cornstarch until smooth.
• Stir into boiling mixture.
• Cook for 1 to 2 minutes until mixture thickens.
• Serve over sliced pork roast.

ASHLEY'S CROCK POT PORK RIBS

Steps:

• Cut ribs into individual pieces.
• Mix soy sauce, worcestershire sauce and olive oil together. Pour over ribs and mix to make sure each rib is coated.
• Season to taste with salt, pepper, garlic and onion powder. Be careful with the salt since soy sauce is naturally salty.
• Cook in crock pot on low 8-10 hours or high 4-6 hours.
• Optional: Remove from crock pot (store liquid as stock if you like, otherwise discard) and coat ribs with your favorite sauce. Bake in 350 degree oven for about 20 minutes. I have found the ribs taste great either way.