Description
Enjoy tender teriyaki pork ribs marinated in a sweet and savory glaze, baked to perfection for a melt-in-your-mouth experience. Perfect for any gathering, these flavorful ribs are sure to impress!
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 (for garnish)
- Chopped green onions (for garnish)
Instructions
- In a medium-sized bowl, combine the soy sauce, brown sugar, honey, rice vinegar, and sesame oil. Whisk them together until the sugar is mostly dissolved.
- Add the minced garlic, grated ginger, black pepper, and red pepper flakes (if using) to the bowl. Stir well to combine all the ingredients.
- Rinse the ribs under cold water and pat them dry with paper towels.
- If your ribs have a membrane on the back, remove it by sliding a knife under the membrane and pulling it off with a paper towel.
- Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the ribs for at least 4 hours, preferably overnight.
- Preheat your oven to 300°F (150°C).
- Line a baking sheet with aluminum foil and place a wire rack on top.
- Remove the ribs from the marinade, letting any excess drip off. Reserve the marinade for later use.
- Place the ribs on the wire rack, bone side down, and cover tightly with aluminum foil.
- Bake for 2.5 to 3 hours, or until the meat is tender and pulling away from the bones.
- In a small saucepan, pour the reserved marinade and bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for about 5 minutes.
- In a small bowl, mix the cornstarch and water until smooth. Gradually add this mixture to the simmering marinade, stirring constantly.
- Cook for another 2-3 minutes until the sauce thickens. Remove from heat and set aside.
Notes
- For extra flavor, consider grilling the ribs for a few minutes after baking to achieve a nice char.
- Adjust the amount of red pepper flakes based on your heat preference.
- Leftover ribs can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 150 to 180 minutes