Prep: 10 mins
Cook: 4 hrs 5 mins
Total: 4 hrs 15 mins
Yield: 4 servings
2 ½ pounds baby back ribs, cut into 2-rib portions
½ teaspoon ground black pepper
⅔ cup teriyaki sauce, divided
1 tablespoon balsamic vinegar
2 cloves garlic, pressed
Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
Cut ribs apart. Combine remaining 1/3 teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.
Per Serving: 507 calories; protein 33.1g; carbohydrates 8.7g; fat 36.7g; cholesterol 146.3mg; sodium 1966.4mg.