Teriyaki Ribs with Homemade Teriyaki Sauce

Try these tender Teriyaki ribs with homemade sauce for a mouthwatering dinner. Easy recipe with a rich, flavorful glaze. Perfectly charred!

For the Ribs:

For the Teriyaki Sauce:

Preparing the Ribs:

Rinse and Dry: Start by rinsing the ribs under cold water and patting them dry with paper towels. This ensures that the seasoning sticks well to the meat.
Remove the Membrane: Flip the ribs over to the bone side. There’s a thin membrane that covers the bones, which can make the ribs tough if left on. Using a knife, gently lift the membrane at one end and then grab it with a paper towel (for better grip) and pull it off. This step might require a bit of patience but is worth it for tender ribs.
Seasoning: Rub a light coating of oil over both sides of the ribs. This helps the seasoning stick and aids in the cooking process. Sprinkle the salt, garlic powder, and black pepper evenly on both sides of the ribs, massaging it into the meat.

Cooking the Ribs:

Baking: Place the seasoned ribs in a baking dish, meaty side up. Cover the dish tightly with aluminum foil to keep the moisture in. Bake the ribs in a preheated oven at 300°F (150°C) for 2 1/2 hours. This slow cooking method ensures the meat becomes tender and juicy.

Making the Teriyaki Sauce:

Combine Ingredients: While the ribs are baking, it’s time to prepare the teriyaki sauce. In a medium saucepan, combine the soy sauce, brown sugar, mirin, rice vinegar, pressed garlic, and ginger paste.
Cook the Sauce: Whisk the mixture together and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium and let it simmer for 8-10 minutes, stirring consistently to prevent burning. The sauce should reduce and thicken. If, after cooling, the sauce isn’t as thick as desired, you can bring it back to a boil and let it reduce further. Finally, stir in the sesame seeds for added flavor and texture.

Finishing the Ribs:

Apply the Sauce: Once the ribs have finished baking, remove them from the oven and discard the foil. Using two sets of tongs (for stability), carefully flip the ribs over so the bone side is up. Brush on 2-3 tablespoons of the homemade teriyaki sauce.
Broil the Ribs: Flip the ribs back to the meaty side and brush another 2-3 tablespoons of sauce on top. Place the ribs under the broiler on high for 2-3 minutes. Watch closely to prevent burning but allow the sauce to caramelize and create a nice char. Repeat the brushing and broiling process two more times, ensuring a rich, flavorful glaze.
Resting the Ribs: After broiling, let the ribs rest for 5-10 minutes before cutting. This resting period allows the juices to redistribute, making for more flavorful and tender ribs.

Serving:

Garnish and Serve: Before serving, garnish the ribs with chopped green onions for a fresh, vibrant touch. Serve with the leftover teriyaki sauce on the side for extra flavor.

Removing the Membrane: Removing the membrane can be tricky, but it’s crucial for tender ribs. If you have difficulty getting a grip, use a butter knife to get under the membrane and then pull with a paper towel.
Sauce Consistency: If your teriyaki sauce doesn’t thicken as desired, remember to let it reduce longer. The sauce thickens as it cools, so allow it some time to reach the right consistency.
Broiling: Broiling the ribs adds a delicious char but can quickly turn to burn if left unattended. Keep a close eye on them and adjust the broiling time as needed.
Resting Time: Allowing the ribs to rest before cutting helps keep them juicy. Resist the temptation to cut into them immediately.

Making teriyaki ribs at home is a rewarding experience that yields delicious results.

The combination of tender pork ribs and a rich, homemade teriyaki sauce creates a dish that is sure to impress family and friends.

With a few simple steps and some patience, you can enjoy restaurant-quality teriyaki ribs right from your own kitchen.

Happy cooking!

Author: Shubham Calmblay