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
CHINESE SPARERIBS WITH TERIYAKI GLAZE
Provided by Tyler Florence
Categories appetizer
Time 2h28m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
- Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
- When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
- Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
RIBS TERIYAKI
Want something different? How about ribs that aren't soaked in BBQ sauce? DH and I came up with this version that we think is awesome! Let me know what you think.
Provided by Deely
Categories Pork
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven at 300*.
- Place ribs in a foil oven bag.
- Combine the next 6 ingredients.
- Pour over ribs.
- Bake for 1 1/2 hours to 2 1/2 hours (this depends on your ribs).
- Remove from oven and discard marinade.
- Move ribs to preheated outside grill.
- Grill over medium/low heat 1/2 hour to 45 minutes, mopping often with Teriyaki Baste and Glaze, until browned.
Nutrition Facts : Calories 1270.1, Fat 95.7, SaturatedFat 34.8, Cholesterol 347.6, Sodium 1576.6, Carbohydrate 5.9, Fiber 0.1, Sugar 4.7, Protein 90.6
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.
CONTEST-WINNING TERIYAKI PORK ROAST
How good is this dish? Well, Debbie Dunaway in Kettering, Ohio says it's the only kind of meat her two young kids will eat and enjoy-other than hot dogs! It's also incredibly easy to make and simply delicious!
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender., Remove roast; cover and keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 545 calories, Fat 21g fat (7g saturated fat), Cholesterol 194mg cholesterol, Sodium 945mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 0 fiber), Protein 56g protein.
PAN-ASIAN TERIYAKI SPARERIBS
Steps:
- Position rack in middle of oven and preheat to 375°F. Sprinkle ribs with pepper. Wrap each rib rack tightly with heavy-duty foil. Set packets on large rimmed baking sheet. Bake ribs until just tender, about 1 hour 15 minutes. Cool ribs 30 minutes in foil. Unwrap foil. Pour all juices from ribs into medium bowl. (Can be made 1 day ahead. Cover ribs and pan juices separately and chill.)
- Spoon off and discard fat from surface of pan juices. Stir teriyaki baste and next 4 ingredients into pan juices.
- Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill ribs until heated through and well glazed, turning and basting often with teriyaki mixture, about 20 minutes total.
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
SLOW COOKER TERIYAKI RIBS
I love the molasses. It gives such a rich flavor. I orriginally had 10 hours on here for cooking time, But recently changed it to 6 due to over whelming reports that 10 hours was too long for most folks.
Provided by Erin Justice
Categories Pork
Time 10h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put ribs in the slow cooker.
- Mix in a bowl the rest of the ingredients. And pour over the meat.
- Cover, and cook on low for 6 hours.
- Take the meat out of the crock.
- Pour the juices into a sauce pan. Boil until reduced. pour over ribs. Serve.
Nutrition Facts : Calories 685.4, Fat 53.2, SaturatedFat 17.1, Cholesterol 181.8, Sodium 1021.8, Carbohydrate 13.2, Fiber 0.2, Sugar 12.1, Protein 36.7
TERIYAKI TANGERINE RIBS
We usually prepare ribs on the grill. But the recipe is so good, you won't miss that smoky flavor if you bake these in the oven instead. Tangerines are a favorite of mine, but oranges work just as well.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place ribs, meat side down, on a rack in a foil-lined shallow roasting pan. Bake at 425° for 30 minutes. Drain; turn ribs. Reduce temperature to 350° and bake 30 minutes longer., Meanwhile, combine remaining ingredients in a saucepan; bring to a boil. Remove from the heat and set aside. Remove ribs from rack; discard drippings and foil. Return ribs to pan; pour tangerine mixture over ribs. , Bake, uncovered, turning ribs often, for 30-40 minutes or until tender.
Nutrition Facts : Calories 286 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 27g protein.
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