JUICY TERIYAKI BABY BACK RIBS
A friend gave me his personal recipe for teriyaki pork ribs years ago. This is now the only recipe I will use. They are so tender and juicy and just melt in your mouth and fall off the bone. Try it! I think you'll be hooked!
Provided by Kim Tremblay
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Place ribs in a very large pot, cutting them in half if necessary. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper, then add water to cover ribs. Stir ingredients by spinning the ribs around in the pan. Bring to a low boil and cook for 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
- Remove ribs from the pan and place on the prepared baking sheet. Add barbecue sauce to both sides.
- Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.
Nutrition Facts : Calories 522.4 calories, Carbohydrate 36.8 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 3321.2 mg, Sugar 29.9 g
PORK RIBS WITH HOMEMADE TERIYAKI SAUCE
You'll never buy teriyaki sauce again. You can substitute chicken thighs in this rib recipe for an easier prep since they won't need to be cut up. Serve immediately over sticky rice.
Provided by kimberly
Categories World Cuisine Recipes Asian
Time 4h35m
Yield 8
Number Of Ingredients 8
Steps:
- Mix soy sauce and sugar together in a microwave-safe bowl and microwave on high for 2 minutes. Stir in onion, sesame seeds, sesame oil, garlic, and ginger.
- Slice pork into 1/4-inch cutlets and place in a marinating pan or dish, spreading out evenly. Pour the marinade over the pork and refrigerate for at least 4 to 5 hours; overnight is better if you cut them thicker.
- Preheat the oven to 350 degrees F (175 degrees C). Spread pork evenly on a nonstick, oven-proof pan. Reserve the marinade.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork reaches 160 degrees F (71 degrees C), 15 to 20 minutes. Remove from the oven.
- Microwave remaining marinade on high for 2 minutes, or until it begins to boil. Pour over the pork.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.4 g, Cholesterol 61 mg, Fat 18.2 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.7 g, Sodium 1852 mg, Sugar 19.6 g
TERIYAKI-GLAZED PORK SPARE RIBS
Provided by Tyler Florence
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
- To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
- In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.
KALBI SHORT RIBS IN DA KITCHEN TERIYAKI SAUCE
Steps:
- Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs.
- Preheat a grill to medium heat.
- Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.
SLOW-COOKER TERIYAKI RIBS
Provided by Ree Drummond : Food Network
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the ribs: Cut each rack of ribs in half. Sprinkle the ribs with salt. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on low heat for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
- Transfer the ribs to a baking sheet and loosely cover to keep warm.
- Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over medium-high heat. Stir together the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
- Cut the ribs into pieces and put back in the skillet with the sauce. Toss to coat. Turn off the heat and keep warm.
- For the slaw: Whisk together the mayonnaise, vinegar and honey in a large bowl. Add the coleslaw mix, cilantro and red onion and toss to coat well. Season with salt and pepper if needed. Tip into a serving bowl.
- Serve the ribs in the skillet with the slaw alongside.
TERIYAKI RIBS WITH PINEAPPLE
I got this easy teriyaki pork rib recipe with pineapple from a friend at work and fell in love. Serve with white rice.
Provided by J
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix sugar, soy sauce, and crushed garlic in a bowl.
- Cut ribs to fit into a pot and place in the bottom. Add soy sauce mixture, pineapple chunks with juice, bell peppers, and onion. Bring to a boil. Lower heat and let simmer, stirring occasionally, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 972.3 calories, Carbohydrate 43.3 g, Cholesterol 240.2 mg, Fat 60.3 g, Fiber 2.3 g, Protein 62.7 g, SaturatedFat 22.1 g, Sodium 3795.5 mg, Sugar 36.3 g
SLOW-COOKER TERIYAKI RIBS
Easy slow cooker rib recipe. Serve with coleslaw.
Provided by kimmi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 4h15m
Yield 4
Number Of Ingredients 5
Steps:
- Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
- Cut ribs apart. Combine remaining 1/3 teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 8.7 g, Cholesterol 146.3 mg, Fat 36.7 g, Fiber 0.1 g, Protein 33.1 g, SaturatedFat 13.6 g, Sodium 1966.4 mg, Sugar 7.3 g
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