The Best Teriyaki Ribs Recipe

Welcome to the ultimate Teriyaki Ribs recipe! If you’re a fan of savory and sweet dishes, this recipe is a must-try. I’m Chef John, and today I’m excited to share my take on Teriyaki Ribs, a delightful twist on traditional Teriyaki that might just become your new favorite. We’ve combined the rich, sweet flavor of Teriyaki with tender, juicy ribs for an unbeatable combination. Let’s dive into this recipe and discover how to make these mouth-watering ribs from scratch.

Teriyaki is a beloved Japanese cooking technique known for its sweet and savory flavor profile. Traditionally, it’s used with chicken or beef, but today we’re taking it to the next level with pork ribs. This recipe is perfect for a weekend feast or a special occasion. The sweet Teriyaki glaze pairs beautifully with tender, succulent ribs, creating a dish that’s both impressive and delicious.

Ingredients

Equipment

• Mixing bowl
• Whisk
• Sharp knife
• Cutting board
• Large container or ziplock bag
• Heavy-duty aluminum foil
• Sheet pan
• Parchment paper (optional)
• Saucepan
• Basting brush
• Oven

Step-by-Step Instructions

1. Prepare the Teriyaki Marinade:
   • In a mixing bowl, combine soy sauce, sake, mirin, seasoned rice vinegar, brown sugar, freshly ground black pepper, garlic powder, and cayenne pepper.
   • Whisk together until the sugar is dissolved and the ingredients are well blended.
   • Set the marinade aside.
2. Prepare the Ribs:
   • Flip the racks of ribs over to expose the membrane on the back. Use a knife to make slashes in a crisscross pattern to break it up. Alternatively, you can peel off the membrane if you prefer.
   • Use the tip of the knife to poke holes in the meat for better marinade penetration.
   • Cut the racks in half to fit into your container better.
3. Marinate the Ribs:
   • Place the ribs in a large container or ziplock bag and pour the marinade over them, ensuring they are well coated.
   • Cover and refrigerate for at least 4 hours, or overnight for the best flavor. Occasionally toss the ribs to ensure even marination.
4. Cook the Ribs:
   • Preheat your oven to 250°F (120°C). Line a sheet pan with a large piece of heavy-duty foil.
   • Place the marinated ribs on the foil, reserving the excess marinade.
   • Cover with a second piece of foil and crimp the edges to seal. Transfer to the oven and bake for 2 hours.
5. Prepare the Teriyaki Glaze:
   • While the ribs are baking, pour the reserved marinade and any juices from the sheet pan into a saucepan.
   • Add sliced ginger, garlic, green onions, and sesame oil.
   • Bring to a boil over medium-high heat, then reduce to a simmer. Let it cook until reduced by half and slightly thickened.
6. Glaze and Finish the Ribs:
   • Remove the ribs from the oven and let them rest for 10-15 minutes before carefully unwrapping the foil.
   • Brush the Teriyaki glaze generously over the ribs.
   • Increase the oven temperature to 350°F (175°C). Place the ribs back on the sheet pan and bake for 10 minutes. Brush with more glaze and bake for an additional 10 minutes. Repeat this process as needed, up to 4 times, until the glaze is thick and shiny.
7. Serve:
   • Once the ribs are glazed to your satisfaction, remove them from the oven. Let them rest for a few minutes before slicing.
   • Garnish with toasted sesame seeds and freshly sliced green onions for a beautiful presentation.

Nutrition Facts

(Per Serving – Approximate)

• Calories: 400
• Protein: 28g
• Carbohydrates: 30g
• Fat: 20g
• Saturated Fat: 7g
• Sodium: 1200mg

Tips and FAQs

• Can I use other types of ribs? Yes, you can use spare ribs or St. Louis-style ribs if you prefer.
• How can I make the glaze spicier? Add more cayenne pepper or a dash of hot sauce to the marinade.
• Can I prepare these ribs ahead of time? Yes, you can marinate and cook the ribs a day in advance. Reheat in the oven before serving.

Enjoy these Teriyaki Ribs as a delightful change from your regular barbecue routine. They’re sure to impress with their rich flavor and succulent texture. Happy cooking!

For more recipes and tips, follow the links below for ingredient amounts, a printable recipe, and additional information. As always, enjoy your meal!

The Best Teriyaki Ribs Recipe

Selma

Discover the ultimate Teriyaki Ribs! This recipe features tender, juicy ribs coated in a rich, sweet Teriyaki glaze that caramelizes to perfection. With a blend of soy sauce, sake, mirin, and a touch of spice, these ribs offer an irresistible twist on classic barbecue. Perfect for a special occasion or a weekend feast, this easy-to-follow recipe will leave everyone craving more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course BBQ, Main Course

Cuisine Japanese

Calories 400 kcal

Equipment

• Mixing bowl
• Whisk
• Sharp knife
• Cutting board Optional
• Large container or ziplock bag
• Heavy-duty aluminum foil
• Sheet pan
• parchment paper optional
• Saucepan
• Basting brush
• Oven

Ingredients

  

• 1 cup Soy Sauce high-quality
• 1/2 cup Sake Japanese rice wine
• 1/2 cup Mirin sweet Japanese cooking wine
• 2 tbsp Rice Vinegar seasoned
• 1/2 cup Brown Sugar
• 1/2 tsp Black Pepper freshly ground
• 1/2 tsp Garlic Powder
• 1/4 tsp Cayenne Pepper for heat
• 2 racks Baby Back Ribs about 2-2.5 lbs each
• 1 tbsp Sesame Oil optional, for flavoring
• 2-3 slices Ginger freshly sliced
• 2-3 cloves Garlic freshly sliced
• 2-3 stalks Green Onions freshly sliced
• 1-2 tbsp Sesame Seeds for garnish

Instructions

 

Make the Marinade:

• Mix soy sauce, sake, mirin, seasoned rice vinegar, brown sugar, black pepper, garlic powder, and cayenne pepper in a bowl.

Prepare the Ribs:

• Remove the membrane from the ribs if desired, or make slashes to break it up.
• Poke holes in the meat for better flavor absorption.
• Cut ribs in half to fit into your container.

Marinate the Ribs:

• Place ribs in a container or bag and pour marinade over them.
• Refrigerate for at least 4 hours or overnight, turning occasionally.

Cook the Ribs:

• Preheat oven to 250°F (120°C).
• Place ribs on a foil-lined sheet pan and cover with foil.
• Bake for 2 hours.

Make the Glaze:

• Heat reserved marinade and juices with ginger, garlic, green onions, and sesame oil in a saucepan.
• Boil and reduce until thickened.

Glaze and Finish:

• Remove ribs from oven, let rest for 10-15 minutes.
• Brush ribs with glaze and bake at 350°F (175°C) for 10 minutes.
• Brush again and bake for another 10 minutes. Repeat up to 4 times.

Serve:

• Let ribs rest before slicing.
• Garnish with toasted sesame seeds and sliced green onions. Enjoy!

Notes

• Membrane: Removing the membrane from the ribs is optional but helps the marinade penetrate better.
• Marinating Time: For best results, marinate the ribs overnight.
• Foil Wrapping: Ensure ribs are well-sealed in foil to keep juices from leaking.
• Glazing: Brush the ribs with glaze multiple times to build up a thick, sticky layer.
• Resting Time: Let the ribs rest before slicing to retain juices.
• Garnish: Toasted sesame seeds and sliced green onions add a nice touch of flavor and presentation.

Keyword Grilled Ribs, Japanese BBQ, Teriyaki Ribs