You can still enjoy BBQ Ribs in the winter with the cold wind blowing and snow on the ground and covering the grill. Just pull out your Slow Cooker, add some Asian Seasonings and go on about your business.
Ashley of Cheese Curd In Paradise is hosting this event to be held today, Wednesday and Friday.
Welcome to our #NationalSlowCookerMonth Celebration!
January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!
- Slow Cooker Chicken Cordon Bleu Pasta from Cheese Curd In Paradise
- Slow Cooker Baked Potatoes from Jen Around the World
- Slow Cooker Rajmafrom Magical Ingredients
- Slow Cooker Chicken Tacos from Kathryn's Kitchen Blog
- Slow Cooker Sloppy Joes from Blogghetti
- Slow Cooker French Dip Sandwich with Au Jus from The Spiffy Cookie
- Cream Cheese and Potato Chowder from Palatable Pastime
- Terriyaki Ribs from A Day in the Life on the Farm
- Olive Garden Crock Pot Chicken from The Fresh Cooky
- Slow Cooker Italian Sunday Gravy from Karen's Kitchen Stories
- Crockpot Cheddar Broccoli Soup from Life Love and Good Food
- Easy Crock Pot Breakfast Casserole from Devour Dinner
- Dutch Oven or Slow Cooker BBQ Ribs from Art of Natural Living
- Slow Cooker Spaghetti from Our Good Life
Teriyaki Ribs in the Slow Cooker
Ingredients
- 2 racks baby back ribs
- salt and pepper, to taste
- 6 cloves garlic, minced
- 1 T. ginger paste
- 1/2 c. honey
- 1/2 c. tamari
- 1/2 c. seasoned rice wine vinegar
- 2 T. cornstarch
- 2 T. water
Instructions
- Cut your ribs in half so that they can fit into a slow cooker. Season with salt and pepper and layer into the crock.
- Whisk together the garlic, ginger, honey, tamari, and vinegar. Pour over the ribs. Cover and cook on low for 8 hours.
- Remove ribs from slow cooker to a baking sheet that has been lined with parchment or a silicone mat. Strain the liquid from the slow cooker into a large skillet. Bring to a boil over med high heat.
- Whisk toghether the cornstarch and water. Whisk this slurry into the boiling sauce. Cook and stir until thickened.
- Cut the ribs into pieces and brush liberally with the sauce. Place under a broiler for a few minutes, brush with additional glaze and broil for a few minutes more until glaze is set and ribs have some color to them.
Notes
Adapted from a recipe by Ree Drummond
Nutrition Facts
Calories
458.72Fat (grams)
23.21 gSat. Fat (grams)
8.22 gCarbs (grams)
35.09 gFiber (grams)
0.55 gNet carbs
34.54Sugar (grams)
29.00 gProtein (grams)
27.08 gSodium (milligrams)
1658.42 mgCholesterol (grams)
87.96 g
Those ribs look so good! I love that I make them in the slow cooker. So much easier.
ReplyDeleteThey were good Lisa. Enjoy.
DeleteGimme all the ribs! I think they're my favorite food group and they are so tender in the slow cooker!
ReplyDeleteYes and they are a great starting point for so many different flavors.
DeleteI love doing ribs in the slow cooker, these look so sticky, tender and amazing!!
ReplyDeleteI love the honey and ginger together in the sauce! It looks amazing!
ReplyDeleteWendy, these ribs are calling my name. I can imagine a backyard party with these goodies.
DeleteDreams of summertime are welcome Terri, especially today when the wind chill is under 0 here in Michigan.
DeleteI loved slow cooker BBQ ribs. Now I totally have to try these--'cause one kind of ribs is never enough :)
ReplyDeleteTrue that Inger.
DeleteYes, I love coming home to a delicious meal and use slow cooker often. These ribs look SO good! Yum flavors!
ReplyDeleteSame here Radha. Thanks
DeleteThe best way to enjoy ribs without firing up the smoker!
ReplyDeleteAbsolutely Sheila.
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