Slow Cooker Teriyaki Ribs Recipe

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• 3 1/2 lbs baby back pork ribs (extra meaty if you can find it)
  Ingredient note

  Source: 3 1/2 lbs. baby back pork ribs (extra meaty if you can find it)
• 1/2 tsp salt
  Ingredient note

  Source: 1/2 tsp. salt
• 1/2 tsp pepper
  Ingredient note

  Source: 1/2 tsp. pepper
• 1 cup teriyaki sauce (divided I use Kikkoman Original Teriyaki Sauce)
  Ingredient note

  Source: 1 cup teriyaki sauce (divided I use Kikkoman Original Teriyaki Sauce)
• 1 Tbsp red wine vinegar
  Ingredient note

  Source: 1 Tbsp. red wine vinegar
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1/3 cup barbecue sauce
  Ingredient note

  Source: 1/3 cup barbecue sauce
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Remove the membrane from the back of the rack of ribs. Use paper towel to give you a good grip as it can be tricky to keep hold of.
2. Cut the ribs in half so that they will fit in the slow cooker. Sprinkle the ribs with salt and pepper and add them to the slow cooker
3. Brush the ribs with a 1/2 cup of teriyaki sauce. Reserve a half-cup of teriyaki sauce for later.
4. Turn the slow cooker to low and allow to cook for 7 hours.
5. After the 7 hours, remove the ribs on to plate. Add the remaining teriyaki sauce, barbecue sauce, garlic, and red wine vinegar to the sauce that is still in the slow cooker. Add the ribs into this sauce and brush this over the ribs in the slow cooker.
6. Cook for one more hour. Before serving, brush the sauce from the slow cooker on the ribs again.
7. Cut the ribs along the bone and serve.