The Best Teriyaki Ribs

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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
• Protein 94.75 g Good Source
• Carbs 47.72 g Moderate
• Total Fat 50.75 g High
• Saturated Fat 17.76 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 328.51 mg High
• Sodium 1485.3 mg High
• Fiber 1.73 g Low Source
• Sugar 23.39 g High
• Added Sugar 1.86 g Low Source
• Calcium 187.96 mg Moderate
• Iron 7.49 mg Good Source
• Potassium 1765.78 mg Good Source
• Vitamin A 0.06 mcg_rae Low Source
• Vitamin C 1.18 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Alcohol 🚫🍷