Pork Ribs with Homemade Teriyaki Sauce

Ingredients and Weight:

• 2 racks baby back pork ribs (about 4 pounds)
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 green onion, thinly sliced
• 1 tablespoon cornstarch
• 1 tablespoon water

Preparation Time:

15 minutes

Cooking Time:

2-3 hours

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Remove the ribs from the refrigerator and let them come to room temperature for about 30 minutes.
2. Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius).
3. In a small bowl, whisk together the soy sauce, brown sugar, mirin, sake, honey, sesame oil, garlic, and ginger.
4. Place the ribs in a large baking dish and pour the teriyaki sauce over them. Cover the dish with foil and refrigerate for at least 2 hours, or overnight.
5. Remove the ribs from the refrigerator and bake, covered, for 2-3 hours, or until the ribs are tender and fall off the bone.
6. While the ribs are baking, make the cornstarch slurry by whisking together the cornstarch and water in a small bowl.
7. Remove the ribs from the oven and increase the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
8. Brush the ribs with the cornstarch slurry and bake for an additional 10-15 minutes, or until the ribs are caramelized and sticky.
9. Serve the ribs with the remaining teriyaki sauce and garnish with green onions.

Nutritional Information:

Per serving (4 ribs):

• Calories: 600
• Fat: 30 g
• Saturated Fat: 10 g
• Cholesterol: 120 mg
• Sodium: 1200 mg
• Carbohydrates: 40 g
• Sugar: 30 g
• Protein: 40 g

Dish Characteristics:

• Tender and flavorful pork ribs
• Homemade teriyaki sauce with a sweet and savory flavor
• Simple and easy to prepare
• Perfect for a crowd

User Comments:

• "These ribs were so good! The meat was fall-off-the-bone tender and the teriyaki sauce was the perfect blend of sweet and salty." - Sarah

• "I love how easy these ribs were to make. I just threw everything in the oven and they came out perfect!" - John

• "These ribs are a crowd-pleaser. I always make them for parties and they're always a hit." - Mary

Special Precautions and Tips:

• If you don't have mirin, you can substitute rice vinegar.
• If you don't have sake, you can substitute dry white wine.
• Be sure to cook the ribs until they are fall-off-the-bone tender. If the ribs are not cooked through, they will be tough and chewy.
• Let the ribs rest for a few minutes before serving to allow the juices to redistribute.