Besides the great flavor, perfect texture, and stunning appearance, I think the reason I love these teriyaki ribs so much is because they aren’t the traditional, ubiquitous, American-style barbecued ribs. Those are great, but we’ve had them countless times, whereas enjoying a rack of teriyaki ribs is a much rarer thing. They just aren’t featured on restaurant menus, even most Japanese restaurants, so unless you make them yourself, you’re not likely to experience that sweet, salty, ultra-savory magic.
If you are going to make them yourself, you might as well use the best method, which I really think this is. Feel free to use a smoker, but the oven does a wonderful job, as long as you don’t under or over cook them. That’s simply a matter of monitoring and testing, and if you can nail that, you’re in for a huge, and rare treat. That’s why I really do hope you give these a try soon. Enjoy!
Ingredients
Ribs
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2 full racks baby back ribs
Marinade
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2/3 cup soy sauce
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2/3 cup sake
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1/2 cup mirin
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1/3 cup rice vinegar
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1/3 cup brown sugar
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/8 teaspoon cayenne pepper
Teriyaki Glaze
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reserved marinade
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1 (1 inch) piece fresh ginger, thinly sliced
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3 cloves garlic, sliced
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2 tablespoons sliced green onions, plus more for garnish (optional)
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1/2 teaspoon sesame oil
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1/2 teaspoon sesame seeds for garnish (optional)
Directions
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Unwrap ribs, and use a sharp knife to make slashes through the membrane attached to the bone side of the racks. The membrane can also be peeled off using a paper towel. Cut racks in half for easier marinating.
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For marinade, add soy sauce, sake, mirin, rice vinegar, brown sugar, black pepper, garlic powder, and cayenne to a bowl and whisk to combine.
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Transfer ribs into a container or resealable plastic bag, and pour over marinade. Ideally ribs should be just covered with marinade. Cover container or reseal the bag, and marinate in the refrigerator for 4 to 12 hours.
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Preheat the oven to 250 degrees F (120 degrees C). Place a large sheet of foil on a rimmed baking sheet, and arrange ribs on pan, bone side down. Reserve all leftover marinade in the refrigerator until needed.
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Place another piece of foil on top, and fold edges of bottom foil up over top piece to seal. Be sure everything is folded and crimped upward to keep all meat juices in.
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Bake in the preheated oven for 2 hours. Let rest 10 minutes before unwrapping. Transfer ribs to a plate and reserve.
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For teriyaki glaze, pour leftover marinade into a saucepan, and add any cooking liquids from the rib pan. Add ginger, garlic, green onions, and sesame oil, and bring to a boil over medium-high heat. Cook until liquids reduce by about half and thicken slightly, about 10 minutes. Remove from heat.
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Turn oven up to 350 degrees F (175 degrees C). Place ribs back on the foil lined pan, and brush with teriyaki glaze. Bake for 10 minutes.
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Remove ribs from oven and brush generously with teriyaki glaze. Place back in oven for another 10 minutes. Repeat this process 3 or 4 more times, or until ribs are tender. Test with the tip of a knife, which should slide in with almost no effort.
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Remove and let rest for 10 minutes, then slice between rib bones and serve. Garnish with a sprinkling of toasted sesame seeds and sliced green onions, and serve extra teriyaki glaze alongside. Thin glaze with a little splash of water if it is too thick.
![cutting board with teriyaki baby back ribs sprinkled with sesame seeds and green onion and sharp knife]()
John Mitzewich
From the Editor:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 576 | Calories |
| 31g | Fat |
| 34g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 576 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 9g | 47% |
| Cholesterol 88mg | 29% |
| Sodium 2664mg | 116% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 1g | 3% |
| Total Sugars 27g | |
| Protein 28g | 56% |
| Vitamin C 3mg | 3% |
| Calcium 98mg | 8% |
| Iron 3mg | 15% |
| Potassium 577mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
