Time on High: 5 to 6 Hours Time on Low: 7 to 8 Hours Teriyaki and sesame seeds add an Asian Flair to Baby Back Ribs, cooked in the Casserole Crock-Pot®.
4 Cloves garlic, crushed with press
2 Tablespoons grated fresh peeled ginger
1 ½ Teaspoons salt
½ Teaspoon black pepper
½ Cup sugar, divided
2 Racks (4 to 5 Pounds total) pork baby back ribs, excess fat trimmed, cut into 3 rib portions
1 Cup teriyaki sauce, divided
2 Tablespoons rice or distilled white vinegar
¼ Cup sesame seeds
1. Combine garlic, ginger, salt, pepper, and 3 Tablespoons sugar in a small bowl. Rub all over ribs. Place ribs in the removable stoneware of the Casserole Crock™. Drizzle ¼ Cup of teriyaki sauce over ribs. Cover; cook on LOW 7 to 8 hours or HIGH 5 to 6 hours or until ribs are tender but not falling off the bones.
2. Meanwhile, 20 minutes before ribs are done cooking, in a small saucepan, mix vinegar, remaining ¾ Cup teriyaki sauce, and remaining 5 Tablespoons sugar. Heat to boiling on high. Boil 3 to 5 minutes or until syrupy and reduced by almost half, stirring occasionally.
3. Remove ribs from the stoneware. Let stand 5 minutes. To serve, brush ribs all over with teriyaki mixture and sprinkle with sesame seeds.