Slow Cooker Teriyaki Beef Ribs
This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.
The slow cooker makes ribs fall-off-the-bone tender with low and slow application of heat. The teriyaki sauce and meat juices combine to create a rich and flavorful sauce, which you can boil to reduce and pour over the ribs. A sprinkle of chopped scallions and sesame seeds gives it some crunch.
The High Five
- 4 pounds beef short ribs (about 4 inches long)
- 3/4 cup teriyaki sauce
- 1 tablespoon Sriracha sauce
- 2 tablespoons sesame seeds
- 2 medium scallions, finely chopped
Pantry and Kitchen Items
- Canola oil
- In a large skillet, heat a tablespoon or so of canola oil over medium-high heat, and swirl to coat the surface with oil. When the pan is hot, place several ribs, meaty side down, in the hot oil. Cook for 1-2 minutes to sear and brown the surface. Transfer the ribs to a 4-quart slow cooker, and continue until all the ribs are browned, adding more oil as needed.
- In a cup, mix the teriyaki sauce and Sriracha sauce and pour over the ribs, turning to coat. Cover the slow cooker and set to low. Cook for 7 hours.
- Uncover the ribs and transfer them to a platter; cover to keep warm. Pour the liquids from the cooker into a small pan and bring to a boil over high heat. Reduce to a strong simmer and cook for about 10 minutes, to reduce and thicken the sauce. If desired, skim the fat from the sauce.
- Pour the sauce over the ribs and sprinkle with sesame seeds and scallions. Serve warm.
Serve with rice or a leafy green salad. Like chicken wings and meatballs, these teriyaki ribs are a great addition to a game day party spread.
740 calories, 53 g. fat, 140 mg. cholesterol, 1600 mg. sodium, 8 g. carbohydrate, 1 g. fiber, 55 g. protein