The Best Teriyaki Ribs
The Best Teriyaki Ribs feature baby back ribs glazed with a glossy teriyaki reduction that balances salty soy, gentle sweetness, and a hint of heat. Slow-baked until tender, then repeatedly brushed and caramelized, they finish sticky, savory, and aromatic with ginger, garlic, and sesame. Ideal for a weekend dinner or game-day spread when you want richly flavored, fall-off-the-bone ribs.
- Prep40 mins
- Cook3 hrs 10 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in The Best Teriyaki Ribs, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 36 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 56 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 14
- Heart Health
- 41
- Metabolic
- 19
- Digestive
- 20
- Inflammatory
- 48
- Performance
- 28
- General Wellness
- 1
Unwrap the ribs, then use a sharp knife to make slashes through the membrane on the bone side of the racks. You can also peel the membrane off using a paper towel. Cut the racks in half to make marinating easier.
- 2
For the marinade, add the soy sauce, sake, mirin, rice vinegar, brown sugar, black pepper, garlic powder, and cayenne to a bowl, and whisk to combine.
- 3
Place the ribs in a container or resealable plastic bag, and pour the marinade over them. Ideally, the ribs should be just covered with the marinade. Cover the container or reseal the bag, and marinate in the refrigerator for 4 to 12 hours.
- 4
Preheat the oven to 250 degrees F (120 degrees C). Line a rimmed baking sheet with a large piece of foil, and arrange the ribs on the pan, bone side down. Reserve all leftover marinade in the refrigerator until needed.
- 5
Place another sheet of foil on top, and fold the edges of the bottom foil up over the top sheet to seal. Make sure everything is folded and crimped upward to keep all the meat juices inside.
- 6
Bake in the preheated oven for 2 hours. Let rest for 10 minutes before unwrapping. Transfer the ribs to a plate and reserve.
- 7
For the teriyaki glaze, pour the leftover marinade into a saucepan and add any cooking liquids from the rib pan. Add the ginger, garlic, green onions, and sesame oil, and bring to a boil over medium-high heat. Cook until the liquids reduce by about half and thicken slightly, about 10 minutes. Remove from the heat.
- 8
Increase the oven temperature to 350 degrees F (175 degrees C). Place the ribs back on the foil-lined pan, and brush them with the teriyaki glaze. Bake for 10 minutes.
- 9
Remove the ribs from the oven and brush generously with more teriyaki glaze. Return to the oven for another 10 minutes. Repeat this process 3 or 4 more times, or until the ribs are tender. Test with the tip of a knife; it should slide in with almost no effort.
- 10
Remove and let rest for 10 minutes, then slice between the rib bones and serve. Garnish with a sprinkle of toasted sesame seeds and sliced green onions, and serve extra teriyaki glaze on the side. If the glaze is too thick, thin it with a small splash of water.
- Calories 1091.0 kcal High 55%
- Protein 94.75 g Good Source 190%
- Carbohydrate 47.72 g 17%
- Total Fat 50.75 g High 65%
- Saturated Fat 17.76 g High 89%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 328.51 mg High 110%
- Sodium 1938.89 mg High 84%
- Dietary Fiber 1.73 g Low Source 6%
- Total Sugars 23.39 g --
- Added Sugars 1.86 g Low Source 4%
- Calcium 134.92 mg Moderate 10%
- Iron 4.58 mg Good Source 25%
- Potassium 1374.58 mg Good Source 29%
- Vitamin A 0.06 mcg Low Source 0%
- Vitamin C 0.5 mg Low Source 1%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Sesame
- Garlic 🧄
- Alcohol 🚫🍷
About This Recipe
The Best Teriyaki Ribs is a Japanese dinner recipe made with 15 ingredients. It takes about 3 hrs 50 mins, serves 6, and is rated medium. Key ingredients include Baby Back Ribs, Black Pepper, Brown Sugar, and Cayenne Pepper. Each serving provides about 1091.0 kcal, and is a good source of protein.
Recipe Questions
- What is The Best Teriyaki Ribs?
- It is a Japanese recipe made with 15 ingredients, usually served for dinner or lunch.
- What is The Best Teriyaki Ribs made of?
- The main ingredients are Baby Back Ribs, Black Pepper, Brown Sugar, Cayenne Pepper, Fresh Ginger. The full list of 15 is above.
- What goes well with The Best Teriyaki Ribs?
- Explore these Japanese side-dish recipes.
- How long does it take to make The Best Teriyaki Ribs?
- About 3 hrs 50 mins in total: 40 mins to prepare and 3 hrs 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 1091.0 kcal. The full nutrition breakdown is above.
- Is The Best Teriyaki Ribs easy to make?
- This recipe is rated medium, with 15 ingredients and 10 steps.
- Is The Best Teriyaki Ribs healthy?
- The Best Teriyaki Ribs has an easyChef Pro health score of 31/100. Per serving, it provides 1091.0 calories and 94.75 g of protein, or 190% of the Daily Value. It is a good source of iron and potassium. Worth noting per serving: sodium at 1938.89 mg (84% of the Daily Value) and saturated fat at 17.76 g (89% of the Daily Value). It contains Soy, Sesame, Garlic and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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