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Teriyaki glazed pork ribs

I find spare ribs always go down well at  summer BBQs and drink parties. I particularly like serving these Teriyaki glazed pork ribs, because the precooking of the ribs can be done well in advance (even the day before) then the grilling only takes a few minutes. Serve the ribs with chilli sauce or Teriyaki dip and some salad such asJapanese cucumber salad.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 700 g of pork ribs
  • 2 cloves of garlic
  • 2 Tbsp soy sauce
  • 1 inch piece of ginger
  • 1 Tbsp Japanese rice vinegar
  • For the glaze:
  • 3 Tbsp Teriyaki sauce
  • 1 Tbsp Japanese rice vinegar
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp honey
  • 1 Tbsp toasted sesame seeds

Method
 

  1. Put the ribs in a bowl of water, add the soy sauce, vinegar, garlic and ginger (both peeled). Put the ribs in a bowl of water, add the soy sauce, vinegar, garlic and ginger ( both peeled). Bring to the boil over medium heat, cover and gently simmer for an hour. Drain and let the ribs cool. (You can refrigerate them until you’re ready to grill them).
  2. Mix the glaze ingredients in a small saucepan (except the sesame seeds). Gently heat and reduce it until you get a syrupy sauce. Taste and adjust the sweetness & sourness to your liking.
  3. Season the ribs with salt and pepper then glaze them with the sauce using a silicon brush. Make sure that each are covered all over.
  4. Sprinkle some sesame seeds over the ribs, then BBQ, grill or griddle them until golden brown and sticky.