Japanese-style Barbecue Ribs

Ingredients

While American barbecue ribs are typically slow-cooked and smothered in a tangy sauce, Japanese-style barbecue ribs are marinated in a teriyaki glaze and grilled to perfection. The teriyaki glaze adds a rich umami flavor and a touch of sweetness, giving the ribs a unique Japanese twist. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 1 cup (240 ml) soy sauce 1 cup (240 ml) soy sauce
• 1/2 cup (120 ml) mirin 1/2 cup (120 ml) mirin
• 1/4 cup (60 ml) sake 1/4 cup (60 ml) sake
• 1/4 cup (60 ml) honey 1/4 cup (60 ml) honey
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 15g (Sugars: 12g)
• Protein: 40g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, whisk together soy sauce, mirin, sake, honey, minced garlic, and grated ginger to make the teriyaki marinade.
2. 2.
   Place the pork ribs in a large ziplock bag and pour the teriyaki marinade over them. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the ribs from the marinade, reserving the marinade for basting.
5. 5.
   Brush the ribs with vegetable oil to prevent sticking.
6. 6.
   Grill the ribs for about 5-7 minutes per side, basting with the reserved marinade occasionally, until they are cooked through and nicely caramelized.
7. 7.
   Remove the ribs from the grill and let them rest for a few minutes.
8. 8.
   Slice the ribs into individual portions and garnish with sliced green onions and sesame seeds.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Pork ribs — Choose meaty ribs with a good amount of fat for juiciness and flavor.
• Mirin — Look for authentic Japanese mirin, as it has a distinct sweet flavor that enhances the teriyaki glaze.
• Sake — Use a good-quality sake for the best flavor in the marinade.
• Honey — Opt for a mild-flavored honey to balance the savory and sweet elements in the glaze.
• Garlic and ginger — Freshly minced garlic and grated ginger will add a vibrant and aromatic touch to the marinade.

Tips & Tricks

• For extra tenderness, you can wrap the marinated ribs in foil and bake them in a preheated oven at 150°C (300°F) for 2 hours before grilling.
• Baste the ribs frequently with the marinade while grilling to enhance the flavor and create a beautiful glaze.
• Serve the ribs with steamed rice and a side of pickled vegetables for a complete Japanese meal experience.
• If you prefer a spicier kick, add a teaspoon of chili flakes or a dash of hot sauce to the marinade.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Japanese-style Barbecue Ribs as a main course, accompanied by steamed rice, pickled vegetables, and a refreshing cucumber salad. Garnish with sliced green onions and sesame seeds for an authentic Japanese touch.

Presentation advice

Arrange the sliced ribs on a platter, drizzle with any remaining teriyaki glaze, and sprinkle with sesame seeds and sliced green onions. Serve with chopsticks and small bowls of steamed rice on the side for an elegant and traditional Japanese presentation.