Sesame Teriyaki Ribs

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Sesame Teriyaki Ribs

This is a great rib recipe for the slow cooker. You can use beef or pork ribs – for this recipe I used baby backs. For the ingredients I have listed low sodium soy sauce, but you can use regular if you want. Since the juices at the end of the cooking process are turned into a sauce, using the low sodium soy sauce cuts down on the amount of sodium in the finished dish. For this recipe you will need:

  • ½ cup low sodium soy sauce
  • ½ cup packed light brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced fresh ginger
  • 4 garlic cloves, crushed
  • 3 Tbsp. Victoria Taylor’s Sesame Teriyaki Seasoning (divided)
  • ½ tsp. Victoria Taylor’s Red Pepper Flakes
  • 5 pounds beef or pork ribs

For the sauce:

  • 3 Tbsp. cornstarch
  • 3 Tbsp. water
  • 1 Tbsp. Victoria Taylor’s Sesame Teriyaki Seasoning
  • 1 ½ cups shredded carrots
  • Scallions for topping

For easier prep, check out this video the shows you how to peel ginger using only a spoon. Lightly coat the ribs with 1-2 Tbsp. of Sesame Teriyaki Seasoning and brown them on a grill or in a pan on the stove (5-7 minutes each side). Blend the remaining Sesame Teriyaki Seasoning, soy sauce, sugar, oil, vinegar, ginger, garlic, and Red Pepper Flake in a bowl. Place the browned ribs in a 5 Qt slow cooker and pour the sauce over the ribs. Cover and cook on high for 6 hours or low for 9 hours, until the meat is tender. Transfer the ribs to a platter. Skim and discard any excess fat from the remaining liquid, and place it in a pan on the stove. Combine cornstarch and water and blend it with the liquid in the pan. Bring to a boil over high heat and cook for 2 minutes, stirring until thickened. Add carrots. Top ribs with sauce, and scallions if desired. Serve over rice. Best, Victoria