Slow Cooker Teriyaki Sesame Baby Back Ribs Tips, FAQ & printable recipe

Tips for success

To achieve an even deeper flavor, you can season the ribs with the garlic powder and a pinch of salt a few hours before placing them in the slow cooker. This allows the seasoning to draw into the meat slightly.

However, do not add the teriyaki glaze until you are ready to start the cooking process, as the high sugar content can cause the glaze to caramelize too quickly if it sits in direct contact with the meat for too long at room temperature.

If you prefer a slightly stickier finish on your ribs, you can transfer them to a baking sheet after they have finished slow cooking and place them under a broiler for 2 to 3 minutes. Watch them extremely closely, as the sugars in the teriyaki glaze can burn very rapidly.

This brief broiling step helps to caramelize the exterior, providing a nice contrast to the soft, tender meat inside, and enhances the visual appeal of the glistening glaze before serving.

Variations

• Spicy Teriyaki Ribs: Add two tablespoons of chili garlic sauce or a teaspoon of red pepper flakes to the teriyaki glaze before pouring it over the ribs for a pleasant, lingering heat.
• Ginger-Infused Ribs: Incorporate one tablespoon of freshly grated ginger into the sauce to add a bright, aromatic zest that complements the sweetness of the teriyaki glaze perfectly.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe bag for up to 2 months.

Reheat

Reheat in the oven at 300°F (150°C) until warmed through, or use a microwave on medium power for 2-3 minutes, adding a splash of water to keep the meat moist.

Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Ensure the ribs have cooled down to room temperature for no more than 2 hours before moving them to the fridge to maintain food safety and quality. When storing, keep the excess glaze in the container with the meat to prevent it from drying out, which also helps keep the flavors vibrant when you decide to reheat them for a future meal.

These ribs are excellent for meal prep as the flavors often improve after sitting for a day. You can assemble the ribs and seasonings in the slow cooker insert the night before and keep it in the refrigerator.

When you are ready to cook, simply remove the insert from the fridge and place it directly into the slow cooker base. Remember to add a few extra minutes to the initial cooking time to compensate for the colder starting temperature of the ingredients.

Serving ideas

Serve these ribs as a main course alongside simple sides like steamed jasmine rice, stir-fried vegetables, or a crisp cucumber salad. The sweetness of the teriyaki glaze pairs perfectly with the freshness of the vegetables, balancing the richness of the pork.

For a more casual presentation, you can serve the ribs on a large platter family-style, allowing guests to help themselves to the tender pieces while using extra glaze from the pot as a dipping sauce on the side.

When plating, drizzle a little bit of the remaining glaze from the slow cooker over the top of the ribs to ensure they look fresh and glossy. A final garnish of fresh, thinly sliced green onions can add a bright pop of color and a fresh, sharp contrast to the deep, savory flavors of the teriyaki. Ensure everyone has plenty of napkins, as these ribs are best enjoyed by hand for the full experience of the tender, fall-off-the-bone meat.

Frequently asked questions

Recipe card

Slow Cooker Teriyaki Sesame Baby Back Ribs

Prep 10 minCook 5 hRest 5 minTotal 5 h 15 minServes 4

Ingredients

• 2 lb baby back ribs, cut into sections
• 1/2 cup green onions, chopped
• 1 tsp garlic powder
• 1 cup teriyaki glaze
• toasted sesame seeds, for serving

Instructions

1. Place the rib sections vertically into the slow cooker insert, ensuring they are arranged to allow even cooking throughout the process.
2. Scatter the chopped green onions evenly over the ribs, then sprinkle the garlic powder over the top of the meat.
3. Pour the teriyaki glaze over the seasoned ribs, coating each piece thoroughly. Cover the slow cooker and cook on high for 5 hours until the meat reaches 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
4. Remove the ribs carefully from the slow cooker. Arrange them on a serving plate and sprinkle with toasted sesame seeds before serving.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

450

Protein

32.5 g

Carbohydrates

22 g

Fat

25 g

Fiber

0.5 g

Sugar

18 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.