Sticky Slow Cooker Teriyaki Ribs with Sweet Glaze

There's something magical about slow-cooked ribs—the kind that melt off the bone with every bite and drip with bold, sticky-sweet glaze. Teriyaki ribs bring together the deep umami of soy, the subtle heat of ginger, and the caramelized richness of brown sugar in a way that's almost addictive. And when you use a slow cooker, that magic becomes practically effortless.

This recipe gives you all the beauty of barbecue-style baby back ribs, but with an Asian-inspired twist. No smoker needed. Just a few pantry staples, a slow cooker, and a little patience. The result? Tender, fall-apart pork ribs coated in a glossy, flavorful glaze you’ll want to mop up with rice or a slice of bread.

What sets this version apart is the marinade step. It allows the ribs to soak in layers of flavor overnight, creating a depth that a quick cook can’t match. And while the slow cooker does the heavy lifting, a quick trip under the broiler at the end caramelizes the sauce into that crave-worthy sticky finish.

Recipe Information

• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

For the Teriyaki Marinade & Glaze:

• 1 cup low-sodium soy sauce
• 1 cup brown sugar
• 1/2 cup honey
• 5 cloves garlic, minced
• 1 piece fresh ginger (2-inch), grated
• 2 tablespoons rice vinegar
• 1/2 teaspoon crushed red pepper (optional for heat)

For the Ribs:

• 2 racks baby back pork ribs, membrane removed and halved
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Cooking Instructions

• In a medium bowl, whisk together the soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and crushed red pepper until smooth. This mixture serves as both marinade and cooking sauce.
• Pat the ribs dry and cut each rack in half. Place the ribs in a large zip-top bag or shallow dish. Pour in half of the marinade, making sure the ribs are well coated. Seal and refrigerate for at least 4 hours, or overnight for maximum flavor infusion.
• Discard the used marinade. Place the ribs into the slow cooker, stacking if needed, bone side down. Pour the remaining unused half of the teriyaki sauce over the ribs.
• Cover and cook on LOW for 7 to 8 hours. The ribs should be very tender, with meat pulling slightly away from the bones.
• Carefully transfer the ribs to a foil-lined baking sheet. Tent with foil to keep warm.
• Pour the cooking liquid into a saucepan, discarding excess fat from the surface. Bring the sauce to a simmer over medium heat.
• In a small bowl, stir together the cornstarch and water to make a slurry. Slowly whisk it into the simmering sauce. Stir until the mixture thickens into a glossy glaze, about 3–5 minutes.
• Generously brush the glaze over the ribs. For a restaurant-style finish, place the ribs under the broiler for 3–4 minutes until the glaze bubbles and caramelizes.
• Sprinkle with sesame seeds and sliced green onions just before serving. Serve with steamed rice or Asian slaw.

Tips, Variations & Serving Suggestions

• Make it Spicy: Add a tablespoon of sriracha or chili paste to the marinade for extra heat.
• Richer Flavor: Toast the sesame seeds before garnishing to bring out their nutty aroma.
• Alternate Cuts: This recipe also works with country-style ribs or short ribs—just adjust the cook time as needed.
• Serving Idea: Pair with jasmine rice, pickled vegetables, or a cucumber salad for contrast.
• Leftover Tip: Shred leftover meat and toss with extra glaze for teriyaki pork sliders or lettuce wraps.

Conclusion

If you're looking for a low-effort, high-reward dish that blends comforting textures with bold, sweet-savory flavors, these slow cooker teriyaki ribs are it. The slow-cooked tenderness, the sticky glaze, and the subtle bite of garlic and ginger make them a standout for weeknight dinners or lazy weekend feasts.

Inspired by Ree Drummond's original creation, this version adds depth through marination and a finishing broil for flavor you can see and taste. Slow-Cooker Teriyaki Ribs.

FAQ

Can I use beef ribs instead of pork?

Yes, beef ribs work well, but they may require longer cook time. Monitor tenderness and adjust accordingly.

Do I need to marinate the ribs overnight?

It’s not mandatory, but marinating adds a deeper flavor. Even 4 hours makes a noticeable difference.

Can I freeze the leftovers?

Absolutely! Store in an airtight container with sauce for up to 3 months. Reheat gently with a splash of water or extra glaze.