Honey Teriyaki Ribs Recipe: Sweet, Savory, and Succulent

Directions

Preparing the Ribs

1. Preheat and Prep: Preheat your oven to 300°F (150°C). Line a baking sheet or large baking dish with aluminum foil for easy cleanup.
2. Season the Ribs: Remove the membrane from the back of the ribs if not already done. Season the ribs with salt and pepper, then place them on the prepared baking sheet.
3. Cover and Cook: Cover the ribs tightly with foil and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bone.

Making the Honey Teriyaki Sauce

1. Combine Ingredients: In a medium saucepan, combine the soy sauce, honey, rice vinegar, brown sugar, minced garlic, minced ginger, sesame oil, and 1/4 cup of water. Whisk to combine.
2. Simmer and Thicken: Bring the mixture to a simmer over medium heat. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the saucepan and whisk until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

Finishing the Ribs

1. Glaze the Ribs: Remove the ribs from the oven and discard the top foil. Brush the ribs generously with the honey teriyaki sauce.
2. Broil or Grill: Preheat your broiler or grill to high. Place the ribs under the broiler or on the grill and cook for 5-7 minutes, or until the sauce is bubbly and caramelized. Watch closely to prevent burning.
3. Garnish and Serve: Remove the ribs from the heat and let them rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving.

Notes and Tips

• Removing the Membrane: Removing the membrane from the ribs ensures they are more tender and allows the flavors to penetrate better.
• Marinating: For extra flavor, marinate the ribs in the sauce overnight before cooking.
• Cooking Methods: These ribs can also be cooked in a slow cooker. Simply place the seasoned ribs in the slow cooker, pour over the sauce, and cook on low for 6-8 hours. Finish under the broiler or on the grill to caramelize the glaze.

Storing Leftovers

Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) until warmed through, or microwave in short bursts. The sauce can be stored separately in a container in the refrigerator for up to a week.

Pairings and Suggestions

Honey Teriyaki Ribs pair wonderfully with steamed rice or a fresh vegetable stir-fry. For a complete meal, serve with a side of Asian slaw or grilled vegetables. A cold beer or a light, crisp white wine, such as Sauvignon Blanc, complements the rich flavors of the ribs perfectly.