These slow-cooked teriyaki pork ribs are tender, fall-apart boneless country-style ribs braised in a savory teriyaki glaze. The hands-off cooking method and simple ingredient list make this an ideal weeknight Asian-American main dish.
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Season the boneless country-style pork ribs generously on all sides with salt and pepper.
Heat olive oil in a large skillet or pan over medium-high heat.
Sear the pork ribs for 2-3 minutes on each side until a nice brown crust forms. This step is optional but adds flavor.
In the basin of a slow cooker, whisk together the chicken broth, teriyaki sauce, and Asian seasoning blend.
Place the seared pork ribs into the sauce in the slow cooker.
Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the pork is tender.
For a thicker glaze (optional), remove the cooked ribs from the slow cooker and set aside. Pour the cooking liquid into a saucepan over medium heat.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the saucepan and bring to a simmer, stirring until the sauce thickens.
Pour the thickened glaze over the pork ribs.
Garnish with chopped green onions and sesame seeds before serving.
Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in a 350°F oven covered with foil for 15–20 minutes.
slow cooker
Yes, but increase cooking time by 30–45 minutes to ensure the meat pulls from the bone. Check for doneness with a fork.
Yes. Brown the ribs in olive oil, add broth and teriyaki sauce, cover, and simmer on low heat for 2–3 hours until tender.
It thickens the cooking liquid into a glaze that coats the ribs. Mix cornstarch and cold water, then stir in during the last 10–15 minutes.
Yes. Season and refrigerate the ribs up to 24 hours before cooking. Prepare the sauce separately and combine when ready to cook.
Only if you use gluten-free teriyaki sauce. Check your sauce label, as many brands contain wheat.
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