Best 4 Teriyaki Glazed Pork Spare Ribs Recipes

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Pork spare ribs are a delicious and versatile cut of meat that can be cooked in a variety of ways. One of the most popular methods is to glaze them in a sweet and savory teriyaki sauce. Teriyaki glazed pork spare ribs are a mouthwatering dish that is sure to please everyone at your table. They are perfect for a casual party or a special occasion.

Here are our top 4 tried and tested recipes!

CHINESE SPARERIBS WITH TERIYAKI GLAZE



Chinese Spareribs with Teriyaki Glaze image

Provided by Tyler Florence

Categories     appetizer

Time 2h28m

Yield 8 servings

Number Of Ingredients 14

2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish

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.

PORK RIBS WITH HOMEMADE TERIYAKI SAUCE



Pork Ribs with Homemade Teriyaki Sauce image

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

1 cup soy sauce
¾ cup white sugar
½ red onion, thinly sliced
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 teaspoon chopped garlic
1 teaspoon ground ginger
3 pounds boneless country-style ribs

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

JUICY TERIYAKI BABY BACK RIBS



Juicy Teriyaki Baby Back Ribs image

A friend gave me his personal recipe for teriyaki pork ribs years ago. This is now the only recipe I will use. They are so tender and juicy and just melt in your mouth and fall off the bone. Try it! I think you'll be hooked!

Provided by Kim Tremblay

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 6

Number Of Ingredients 11

2 racks baby back ribs, or more to taste
⅔ cup maple syrup
½ cup teriyaki sauce
¼ cup soy sauce
5 teaspoons beef base
4 ½ teaspoons seasoned salt
2 teaspoons salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
nonstick cooking spray
½ cup barbecue sauce, or to taste

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.

Nutrition Facts : Calories 522.4 calories, Carbohydrate 36.8 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 3321.2 mg, Sugar 29.9 g

PAN-ASIAN TERIYAKI SPARERIBS



Pan-Asian Teriyaki Spareribs image

Categories     Ginger     Pork     Bake     Pork Rib     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 7

2 3-pound racks pork spareribs, trimmed
1 12-ounce bottle thick teriyaki baste and glaze
1/3 cup dry Sherry
4 teaspoons dark brown sugar
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons chili-garlic sauce
1 cup hickory smoke chips, soaked in water 30 minutes, drained

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.

Tips:

  • Choose pork spare ribs that are meaty and have a good amount of marbling.
  • To make the teriyaki glaze, use a high-quality soy sauce and mirin. You can also add other ingredients to the glaze, such as ginger, garlic, or honey.
  • Marinate the pork spare ribs in the teriyaki glaze for at least 30 minutes, or up to overnight.
  • When grilling the pork spare ribs, cook them over indirect heat until they are cooked through. This will help to prevent them from drying out.
  • Baste the pork spare ribs with the teriyaki glaze frequently while they are grilling.
  • Serve the pork spare ribs with rice, vegetables, or your favorite sides.

Conclusion:

Teriyaki glazed pork spare ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients, you can create a flavorful and tender dish that your family and friends will love. So next time you're looking for a new recipe, give these teriyaki glazed pork spare ribs a try!

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