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It’s been a very, very, busy weekend. My daughter Anya is turning 11 tomorrow, but her party was on Saturday which meant me spending several hours with 11 year old girls.

If there’s anything guaranteed to make anyone feel old and out of touch it is 11 year old girls. Or tweens / teenagers in general I guess, especially if you are a oldie like myself!

Anyway, Anya has requested a visit to her favorite Chinese restaurant on her actual birthday and I know what will be on the menu… sticky ribs.

It is a guilty pleasure for my husband and myself whenever we treat ourselves to a takeaway. But it turns out that making sticky slow cooher ribs at home is even MORE tasty not to mention considerably cheaper.

These five spice slow cooker teriyaki ribs are tender, sticky and irresistible! Cook in your crockpot and put under the grill for maximum deliciousness.

This is an extremely low effort recipe – your slow cooker will do most of the work, cooking the ribs until the meat is tender and succulent.

You will need to finish them off in the oven under the grill to bring them to the ultimate deliciousness however – simply spread them on a sheet pan, drizzle with honey and pour over some of the sauce then grill until sticky and just irresistible.

I used the Kikkoman Teriyaki sauce with roasted garlic in this recipe but if you use plain teriyaki sauce, make sure you add a couple of cloves minced garlic.

How to Make Slow Cooker Pork Ribs

↓ For the full ingredients and detailed method, jump to the recipe card.

Sprinkle the ribs with the five spice seasoning and onion granules and then season liberally with salt and pepper. Rub the spice and seasonings all over the ribs.

Add the teriyaki sauce, ketchup, garlic, star anise, cornflour slurry, soy sauce, and sesame oil into the bowl of your slow cooker. Mix to combine.

Add the ribs to the slow cooker, submerging them in the sauce as much as possible. Cook for 4 hours on high.

Preheat the grill (broiler) to high. Spread the ribs on a sheet pan and spoon over 2-3 ladle fuls of the sauce. Drizzle liberally with honey. Cook under the hot grill for about 3-4 minutes then use tongs to turn the ribs over and cook for a further 3-4 minutes, or until the ribs are sizzling.

Toss to coat in the reduced sauce, or brush it on with a pastry brush, and serve sprinkled with the sliced chilli and spring onion.

HAVE YOU MADE MY SLOW COOKER RIBS RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!