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10 minutes
245 minutes
255 minutes
- 2.5 pounds baby back ribs, cut into 2-rib portions
- 0.5 teaspoon ground black pepper
- 0.66666668653488 cup teriyaki sauce, divided
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, pressed
- Season baby back ribs with pepper and nestle them into a slow cooker. Drizzle 1/3 cup teriyaki sauce over the top. Cover and slow cook until tender, either 4 hours on high or 7 hours on low.
- Separate ribs. In a saucepan over medium-high heat, combine the remaining 1/3 cup teriyaki sauce, balsamic vinegar, and garlic. Simmer uncovered for 5 minutes. Brush the sauce over the ribs.
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