Teriyaki Ribs

Teriyaki Ribs

ribs Makes 12 servings
  • 2 racks pork baby back ribs, cut into single-rib portions
  • 1 packet (1.25 ounces) honey teriyaki seasoning mix
  • 1 cup teriyaki marinade and sauce
  • 1 cup pineapple dessert topping
  • 1⁄4 cup cold water
  • 1 tablespoon cornstarch
  • 1⁄4 cup sesame seeds, plus additional toasted (see Tip, below), for garnish
  • Canola oil cooking spray
1. Position a rack 4 to 6 inches from heat and preheat broiler. Line a baking sheet with foil. 2. Rub ribs with seasoning mix. Place ribs, bone side down, on prepared baking sheet. Broil for 10 minutes. Turn and broil for 10 minutes more. Set aside. 3. In a medium bowl, whisk together teriyaki marinade and pineapple topping. In a small bowl, stir together cold water and cornstarch until cornstarch is dissolved. Whisk corn-starch mixture into teriyaki mixture. Stir in 1⁄4 cup sesame seeds. 4. Coat a 5-quart slow cooker with cooking spray. Place ribs, bone side down, in slow cooker. Pour sauce over ribs. Cover and cook on LOW for 6 to 8 hours. Serve ribs with sauce and garnish with toasted sesame seeds. TIP Toast sesame seeds in a dry nonstick skillet over medium-high heat, shaking pan occasionally, until seeds are golden and fragrant. Tip out of pan as soon as they’re done.
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