Teriyaki Ribs

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2 hours 4 Servings (or 6 to 8 appetizer servings) Print RecipeEmail Recipe


1cupchicken stock
1⁄2cupsoy sauce
1⁄2cupwhite vinegar
2clovegarlic (minced)
1tablespoonfresh ginger (grated - or 1 tsp dried)


Have butcher remove backbone from each rack and saw racks horizontally into 2 portions, each about 3 inches wide. Parboil ribs and let cool.

Combine remaining ingredients except sauces. Place ribs in large pan or dish, spoon marinade over, cover and refrigerate 3 hours or overnight, basting occasionally. Grill, or lace on spit accordion-style and roast about 45 minutes, basting frequently. Serve with mustard and plum sauces.


Preparation time does not include marinading time.

Ribs may also be baked in 350F oven for 45 minutes.

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