Crockpot Teriyaki Pork Ribs Recipe 45

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.

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.

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.

Steps:

• Mix soy sauce and sugar together in a microwave-safe bowl and microwave on high for 2 minutes. Stir in onion, sesame seeds, sesame oil, garlic, and ginger.
• Slice pork into 1/4-inch cutlets and place in a marinating pan or dish, spreading out evenly. Pour the marinade over the pork and refrigerate for at least 4 to 5 hours; overnight is better if you cut them thicker.
• Preheat the oven to 350 degrees F (175 degrees C). Spread pork evenly on a nonstick, oven-proof pan. Reserve the marinade.
• Bake in the preheated oven until an instant-read thermometer inserted into the pork reaches 160 degrees F (71 degrees C), 15 to 20 minutes. Remove from the oven.
• Microwave remaining marinade on high for 2 minutes, or until it begins to boil. Pour over the pork.

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.

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.

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.