Orange Teriyaki Ribs




  • 2 1/2 Lbs Boneless Beef Chuck Short Ribs, Cut to 4 Pieces 2 x 2
  • 1 Orange
  • 1 Cup Lawry’s Teriyaki Marinade
  • 1/2 Cup Water
  • 2 Cloves Garlic, Crushed
  • Pepper, To Taste
  • 2 Teaspoons Cornstarch, Dissolved in 1 Tablespoon Water
  • 1 Teaspoon Sesame Oil


  1. Take a vegetable peeler and peel 3 strips from the orange. Set to the side.
  2. Squeeze juice from the orange (should be about 1/2 Cup). Cover and refrigerate.
  3. Take the orange peel, teriyaki sauce, water, garlic and pepper and mix together in a small bowl.
  4. Place the ribs into a the slow cooker. Pour the teriyaki mixture over the ribs. Put on low and cover.
  5. Let cook for 7 1/2 to 8 1/2 Hours, or until the ribs are tender.
  6. Remove the ribs from the liquid and keep warm.
  7. To make the glaze for the ribs, strain the cooking liquid and skim the fat. Use a small saucepan to mix together the cup of cooking liquid, orange juice (reserved from earlier), cornstarch mixture and sesame oil. Boil. Cook and stir for 1 minute, or until sauce has thickened.
  8. Serve with the ribs.
One Response
  1. Diana 10 years ago

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