Best 12 Juicy Teriyaki Baby Back Ribs Recipes

JUICY TERIYAKI BABY BACK RIBS

Steps:

• Place ribs in a very large pot, cutting them in half if necessary. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper, then add water to cover ribs. Stir ingredients by spinning the ribs around in the pan. Bring to a low boil and cook for 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
• Remove ribs from the pan and place on the prepared baking sheet. Add barbecue sauce to both sides.
• Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

SLOW-COOKER TERIYAKI RIBS

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.

SLOW COOKER TERIYAKI RIBS

Steps:

• Cut each rack of ribs in half. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on a low heat for 8 hours.
• Transfer the ribs to a baking sheet and loosely cover with foil to keep them warm.
• Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over a medium-high heat.
• Mix the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
• Add the ribs to the sauce in the skillet and turn to coat.
• Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.

TERIYAKI-GLAZED PORK SPARE RIBS

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.

SLOW-COOKER TERIYAKI RIBS

Steps:

• For the ribs: Cut each rack of ribs in half. Sprinkle the ribs with salt. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on low heat for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
• Transfer the ribs to a baking sheet and loosely cover to keep warm.
• Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over medium-high heat. Stir together the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
• Cut the ribs into pieces and put back in the skillet with the sauce. Toss to coat. Turn off the heat and keep warm.
• For the slaw: Whisk together the mayonnaise, vinegar and honey in a large bowl. Add the coleslaw mix, cilantro and red onion and toss to coat well. Season with salt and pepper if needed. Tip into a serving bowl.
• Serve the ribs in the skillet with the slaw alongside.

BABY BACK RIBS

Steps:

• Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours, or until meat is tender. , In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables., Brush ribs with sauce. Grill, covered, on an oiled rack over medium-low heat for 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.

TENDER BABY BACK RIBS

Steps:

• Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, onion powder, garlic powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside., Prepare grill for indirect heat. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with sauce mixture. Grill 20 minutes or until meat is tender, turning and basting occasionally with sauce.

PORK RIBS WITH HOMEMADE TERIYAKI SAUCE

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.

CRAZY DELICIOUS BABY BACK RIBS

Steps:

• In a small bowl, combine the first 6 ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place ribs in a 6-qt. slow cooker. Cook, covered, on low until meat is tender, 5-6 hours., Preheat oven to 375°. In a small bowl, whisk the sauce ingredients. Transfer ribs to a foil-lined 15x10x1-in. baking pan; brush with some of the sauce. Bake until browned, 15-20 minutes, turning once and brushing occasionally with sauce. Serve with remaining sauce.

TERIYAKI TANGERINE RIBS

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.

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.

JUICY TERIYAKI BABY BACK RIBS

Steps:

• Place ribs in a very large pot, cutting them in half if necessary. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper, then add water to cover ribs. Stir ingredients by spinning the ribs around in the pan. Bring to a low boil and cook for 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
• Remove ribs from the pan and place on the prepared baking sheet. Add barbecue sauce to both sides.
• Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.