Ribs Teriyaki: A Smoky, Sweet, and Savory Revelation
I remember the first time we made these ribs, it was a quiet Saturday afternoon, the kind where the aroma of something promising starts to fill the kitchen and you know you’re in for a treat. My partner and I were looking for something to break us out of the usual barbecue sauce rut, a desire for ribs that were vibrant and exciting, yet still deeply satisfying. This teriyaki-kissed creation, born from that very craving, has since become a cherished staple in our repertoire, offering a delightful departure from the expected.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 2 hours to 3 hours 15 minutes
- Total Time: 2 hours 20 minutes to 3 hours 35 minutes
- Servings: 6
- Yield: 1 rack of ribs
- Dietary Type: Can be adapted to Gluten-Free with GF teriyaki sauce
Ingredients
- 5 lbs Pork Ribs: Opt for St. Louis-style or baby back ribs for optimal flavor and tenderness.
- ½ cup Balsamic Vinegar: This adds a subtle tang and depth that beautifully complements the sweetness of the teriyaki.
- ¼ cup Water: Helps to create the perfect marinade consistency.
- ¼ cup Teriyaki Sauce: Your favorite store-bought or homemade teriyaki sauce will work wonderfully.
- 1 Garlic Clove (chopped and crushed): Fresh garlic provides an indispensable aromatic foundation.
- ½ teaspoon Liquid Smoke: This is key to imparting a smoky flavor without needing a smoker.
- ¼ cup Barbecue Sauce (optional): For an added layer of complexity and a hint of traditional barbecue flavor.
- ½ cup Teriyaki Baste and Glaze: This will be used for glazing the ribs during the grilling phase.
Equipment Needed
- Oven
- Foil Oven Bag
- Large Bowl or Ziploc Bag for Marinating
- Tongs
- Outside Grill (charcoal or gas)
- Basting Brush
Instructions
- Preheat your oven to a steady 300°F (150°C). This lower temperature is crucial for tenderizing the ribs slowly.
- Prepare your pork ribs for marination.
- In a large bowl or a sturdy Ziploc bag, combine the balsamic vinegar, water, teriyaki sauce, the chopped and crushed garlic clove, and the liquid smoke. If you’re opting for that extra layer of flavor, stir in the optional barbecue sauce now as well.
- Add the pork ribs to the marinade, ensuring they are well-coated.
- Carefully place the marinated ribs into a foil oven bag. If the bag is large enough, you can pour any remaining marinade over the ribs. Seal the bag according to the manufacturer’s instructions.
- Bake the ribs in the preheated oven for 1 ½ hours to 2 ½ hours. The exact time will depend on the thickness and type of ribs you’re using. The goal here is to achieve significant tenderness, so they should be easily pierced with a fork.
- Once the ribs have reached the desired tenderness, remove them from the oven.
- Carefully open the foil bag (watch out for steam!) and discard the marinade.
- Now, it’s time to take these tender ribs to the grill. Preheat your outside grill to medium/low heat.
- Transfer the ribs to the preheated grill.
- Grill the ribs for ½ hour to 45 minutes. Throughout this grilling period, you’ll want to mop them often with the teriyaki baste and glaze. This basting action builds up layers of sticky, caramelized sweetness and gives the ribs a beautiful, browned finish. Continue grilling until they are nicely browned and slightly crisped.
Expert Tips & Tricks
The beauty of this recipe lies in its dual cooking method, which ensures ultimate tenderness followed by a perfectly charred, flavorful exterior. When it comes to selecting your ribs, don’t be afraid to ask your butcher for recommendations; they can often guide you to the best cuts for this preparation. For the grilling stage, maintaining a medium-low heat is paramount. Too high, and you risk burning the glaze before the ribs have a chance to develop that beautiful char. Keep a close eye on them and turn them frequently while basting to ensure even caramelization. If you don’t have liquid smoke, don’t despair; while it adds a lovely dimension, the teriyaki and balsamic provide plenty of flavor on their own.
Serving & Storage Suggestions
These Ribs Teriyaki are a showstopper on their own, but they pair wonderfully with a variety of sides. Think fluffy steamed rice to soak up any extra glaze, a crisp Asian-inspired slaw, or grilled corn on the cob. For a truly complete meal, consider serving them with some steamed broccoli or bok choy.
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a low oven (around 250°F or 120°C) or on the grill over low heat. You can also give them a quick sear in a skillet. Be mindful not to overcook them when reheating, as they are already quite tender.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 1270.1 kcal | |
| Calories from Fat | 68% | |
| Total Fat | 95.7 g | 147% |
| Saturated Fat | 34.8 g | 173% |
| Cholesterol | 347.6 mg | 115% |
| Sodium | 1576.6 mg | 65% |
| Total Carbohydrate | 5.9 g | 1% |
| Dietary Fiber | 0.1 g | 0% |
| Sugars | 4.7 g | 18% |
| Protein | 90.6 g | 181% |
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)
Variations & Substitutions
For those seeking a gluten-free option, simply ensure your teriyaki sauce and barbecue sauce (if used) are certified gluten-free. This recipe is also quite adaptable to different cuts of pork; pork shoulder country-style ribs would also work, though they might require a slightly shorter marinating and baking time. If grilling isn’t an option, you can finish these ribs under the broiler in your oven, watching them very closely to prevent burning.
FAQs
Q: Can I marinate the ribs overnight?
A: Absolutely! Marinating for longer, even up to 24 hours in the refrigerator, will allow the flavors to penetrate the meat even further, resulting in an even more delicious outcome.
Q: What is the best type of pork rib for this recipe?
A: St. Louis-style ribs or baby back ribs are excellent choices as they offer a good balance of meat and fat, ensuring tenderness and flavor.
Q: How do I know when the ribs are tender enough after baking?
A: They should be easily pierced with a fork, and the meat should start to pull away from the bone. They shouldn’t be falling off the bone entirely, as they will firm up slightly on the grill.
Q: My glaze is burning on the grill, what should I do?
A: Ensure your grill is on medium-low heat. If you notice the glaze caramelizing too quickly, you can temporarily move the ribs to a cooler part of the grill or tent them loosely with foil.
Q: Can I make the teriyaki baste and glaze from scratch?
A: Yes, you can certainly make your own teriyaki baste and glaze. A simple homemade version often includes soy sauce, mirin, sake, sugar, and ginger.
Final Thoughts
This Teriyaki Ribs recipe is a testament to how simple ingredients and a thoughtful cooking process can transform humble pork ribs into something truly spectacular. It’s a dish that brings people together, igniting conversations around the dinner table with its irresistible aroma and perfectly balanced sweet, savory, and smoky notes. I encourage you to give these ribs a try; they might just become your new go-to for a weekend feast or a special family meal. Pour yourself a crisp lager or a chilled sake to accompany this delightful dish, and savor every delicious bite.