Description
These Teriyaki Pork Ribs are slow-cooked to achieve tender, fall-off-the-bone meat, coated in a rich homemade teriyaki glaze. The perfect blend of sweet and savory flavors makes this dish a crowd-pleaser, ideal for any gathering.
Ingredients
Scale
- 2 pounds of pork ribs (baby back or spare ribs)
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon black pepper (freshly ground for best flavor)
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions
- In a medium-sized mixing bowl, combine the soy sauce, brown sugar, honey, rice vinegar, and sesame oil. Whisk until the sugar is fully dissolved.
- Add the minced garlic, grated ginger, black pepper, and red pepper flakes (if using). Stir well to incorporate all flavors.
- Set aside about 1/2 cup of the marinade in a separate bowl for basting later. Cover and refrigerate.
- Pour the remaining marinade over the pork ribs in a large resealable plastic bag or shallow dish. Ensure the ribs are well-coated. Seal or cover and refrigerate for at least 2 hours, ideally overnight.
- Preheat your oven to 300°F (150°C).
- Remove the ribs from the marinade, letting excess drip off. Discard the used marinade.
- Place the ribs on a large baking sheet lined with aluminum foil. If using a wire rack, place it on top of the baking sheet and lay the ribs on the rack.
- Cover the ribs tightly with another piece of aluminum foil.
- Bake in the preheated oven for about 2.5 to 3 hours, until tender but not falling apart.
- While the ribs are baking, prepare the teriyaki sauce. In a small saucepan, bring the reserved marinade to a gentle simmer over medium heat.
- In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk it into the simmering marinade. Cook for another 2-3 minutes until thickened. Remove from heat.
- After baking, carefully remove the ribs from the oven and take off the top layer of foil. Brush a generous amount of the thickened teriyaki sauce over the ribs.
- Increase the oven temperature to 400°F (200°C) and return the ribs to the oven, uncovered, for an additional 15-20 minutes to caramelize the sauce.
- Brush the ribs with more teriyaki sauce halfway through this final baking stage.
- Once caramelized, remove the ribs from the oven and let them rest for about 10 minutes.
- Cut between the bones to separate the ribs and arrange them on a serving platter.
- Drizzle any remaining teriyaki sauce over the ribs.
- Sprinkle sesame seeds and chopped green onions on top for garnish.
Notes
- For best results, marinate the ribs overnight to enhance flavor.
- Adjust the amount of red pepper flakes based on your heat preference.
- Serve with steamed rice or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 150 minutes