Slow Cooker Teriyaki Ribs

Drescription

Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.

Ingredients

• 2 racks baby back ribs (about 5 pounds total)
• 1 head garlic, peeled and roughly chopped
• one 3-inch piece fresh ginger, peeled and roughly chopped
• 1/2 cup honey
• 1/2 cup low-sodium soy sauce
• 1/2 cup rice vinegar
• 2 tablespoons cornstarch
• serving suggestion: coleslaw

Directions

1. 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.
2. Transfer the ribs to a baking sheet and loosely cover with foil to keep them warm.
3. 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.
4. Mix the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
5. Add the ribs to the sauce in the skillet and turn to coat.
6. Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.