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CookPal AI
The Best Teriyaki Ribs

The Best Teriyaki Ribs

Cost $20, save $30

Source: Recommended by CookPal

  • 190 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Ribs

    • 2 racks baby back ribs

  • Marinade

    • 2/3 cup soy sauce
    • 2/3 cup sake
    • 1/2 cup mirin
    • 1/3 cup rice vinegar
    • 1/3 cup brown sugar
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon garlic powder
    • 1/8 teaspoon cayenne pepper

  • Glaze

    • 1 (1 inch) piece fresh ginger
    • 3 cloves garlic
    • 2 tablespoons green onions
    • 1/2 teaspoon sesame oil
    • 1/2 teaspoon sesame seeds

STEPS

1

Unwrap ribs, and use a sharp knife to make slashes through the membrane on the bone side. Peeling off the membrane with a paper towel is optional. Cut the racks in half for easier marinating.

2

Mix soy sauce, sake, mirin, rice vinegar, brown sugar, black pepper, garlic powder, and cayenne in a bowl to make the marinade.

3

Marinate the ribs in a container or resealable bag, ensuring they are covered with the marinade. Refrigerate for 4 to 12 hours.

4

Preheat the oven to 250°F (120°C). Arrange ribs bone-side down on a foil-lined baking sheet. Reserve leftover marinade in the refrigerator.

5

Cover ribs with foil completely, sealing edges. Bake in the oven for 2 hours and rest for 10 minutes before unwrapping.

6

Pour leftover marinade and rib cooking juices into a saucepan. Add ginger, garlic, green onions, and sesame oil. Boil to reduce the liquid by half, thickening into a glaze for approximately 10 minutes.

7

Increase oven heat to 350°F (175°C). Brush ribs with the glaze and bake for 10 minutes. Repeat glazing and baking 3–4 times until ribs are tender.

8

Rest ribs for 10 minutes, then slice between rib bones. Garnish with sesame seeds and green onions before serving, with extra glaze on the side.

NUTRIENTS

Per 1 serving

🔥

576

Calories

  • 28
    Protein
  • 34
    Carbs
  • 31
    Fats

💡 For extra flavor, toast sesame seeds before garnishing.You can prepare the marinade and glaze a day ahead for convenience.Slowly reducing the marinade ensures a thicker, richer glaze.Peeling the rib membrane improves marinade penetration and texture.