Teriyaki Tangerine Ribs Recipes

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TERIYAKI-GLAZED PORK SPARE RIBS



Teriyaki-Glazed Pork Spare Ribs image

Provided by Tyler Florence

Categories     main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 14

Salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
2 tablespoons white sesame seeds, for garnish
Cilantro leaves, chopped, for garnish
Green onion, thinly sliced, for garnish
1 cup low-sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2 -inch piece fresh ginger, cut into 1-inch coins

Steps:

  • Preheat the oven to 300 degrees F.
  • Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
  • To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
  • In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.

JUICY TERIYAKI BABY BACK RIBS



Juicy Teriyaki Baby Back Ribs image

A friend gave me his personal recipe for teriyaki pork ribs years ago. This is now the only recipe I will use. They are so tender and juicy and just melt in your mouth and fall off the bone. Try it! I think you'll be hooked!

Provided by Kim Tremblay

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 6

Number Of Ingredients 11

2 racks baby back ribs, or more to taste
⅔ cup maple syrup
½ cup teriyaki sauce
¼ cup soy sauce
5 teaspoons beef base
4 ½ teaspoons seasoned salt
2 teaspoons salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
nonstick cooking spray
½ cup barbecue sauce, or to taste

Steps:

  • Place ribs in a very large pot, cutting them in half if necessary. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper, then add water to cover ribs. Stir ingredients by spinning the ribs around in the pan. Bring to a low boil and cook for 1 hour.
  • Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
  • Remove ribs from the pan and place on the prepared baking sheet. Add barbecue sauce to both sides.
  • Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

Nutrition Facts : Calories 522.4 calories, Carbohydrate 36.8 g, Cholesterol 117 mg, Fat 29.6 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 3321.2 mg, Sugar 29.9 g

TERIYAKI TANGERINE RIBS



Teriyaki Tangerine Ribs image

We usually prepare ribs on the grill. But the recipe is so good, you won't miss that smoky flavor if you bake these in the oven instead. Tangerines are a favorite of mine, but oranges work just as well.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 7

4 pounds country-style pork ribs
2/3 cup fresh tangerine or orange juice
1/3 cup light corn syrup
2 tablespoons soy sauce
1 teaspoon grated tangerine or orange zest
1/2 teaspoon ground ginger
1 garlic clove, minced

Steps:

  • Place ribs, meat side down, on a rack in a foil-lined shallow roasting pan. Bake at 425° for 30 minutes. Drain; turn ribs. Reduce temperature to 350° and bake 30 minutes longer., Meanwhile, combine remaining ingredients in a saucepan; bring to a boil. Remove from the heat and set aside. Remove ribs from rack; discard drippings and foil. Return ribs to pan; pour tangerine mixture over ribs. , Bake, uncovered, turning ribs often, for 30-40 minutes or until tender.

Nutrition Facts : Calories 286 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 27g protein.

TANGERINE TERIYAKI RIBS



Tangerine Teriyaki Ribs image

Provided by Sandra Lee

Categories     main-dish

Time 6h10m

Yield 4 servings

Number Of Ingredients 6

3 racks pork baby back ribs
2 cups tangerine juice (recommended: Harvest)
2 packets (1.06-ounce) ginger teriyaki marinade mix
2 cups hickory chips soaked in water at least 1 hour
1 cup tangerine juice
1 cup barbeque sauce (recommended: KC Masterpiece)

Steps:

  • Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside.
  • In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix. Pour marinade mixture over ribs. Cover and let marinate in the refrigerator for 1 to 3 hours.
  • Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes). Remove ribs from marinade mixture, but do not discard marinade. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to smokebox or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2 1/2 hours.
  • While ribs are cooking, make sauce by first adding rib marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add the tangerine juice and BBQ sauce. Simmer 10 minutes and remove from heat.
  • About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more sauce and repeat. Cook an additional 10 minutes. Cut into portions and serve hot with sauce on the side.
  • INDOOR: Prepare and marinate ribs as directed. Preheat oven to 350 degrees F. Remove ribs from marinade, reserving marinade, and place meat side up on a rack in a shallow roasting pan. Tightly cover with foil. Bake preheated oven for 1 hour. While ribs are baking, make sauce as directed. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce.

CHINESE SPARERIBS #5 WITH TERIYAKI GLAZE



Chinese Spareribs #5 with Teriyaki Glaze image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings (1 1/2 cups glaze)

Number Of Ingredients 14

2 racks pork spareribs, 4 pounds each, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro leaves and green onion, for garnish
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife

Steps:

  • Preheat the oven to 300 degrees F.
  • Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
  • To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
  • In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

PAN-ASIAN TERIYAKI SPARERIBS



Pan-Asian Teriyaki Spareribs image

Categories     Ginger     Pork     Bake     Pork Rib     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 7

2 3-pound racks pork spareribs, trimmed
1 12-ounce bottle thick teriyaki baste and glaze
1/3 cup dry Sherry
4 teaspoons dark brown sugar
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons chili-garlic sauce
1 cup hickory smoke chips, soaked in water 30 minutes, drained

Steps:

  • Position rack in middle of oven and preheat to 375°F. Sprinkle ribs with pepper. Wrap each rib rack tightly with heavy-duty foil. Set packets on large rimmed baking sheet. Bake ribs until just tender, about 1 hour 15 minutes. Cool ribs 30 minutes in foil. Unwrap foil. Pour all juices from ribs into medium bowl. (Can be made 1 day ahead. Cover ribs and pan juices separately and chill.)
  • Spoon off and discard fat from surface of pan juices. Stir teriyaki baste and next 4 ingredients into pan juices.
  • Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill ribs until heated through and well glazed, turning and basting often with teriyaki mixture, about 20 minutes total.

RIBS TERIYAKI



Ribs Teriyaki image

Want something different? How about ribs that aren't soaked in BBQ sauce? DH and I came up with this version that we think is awesome! Let me know what you think.

Provided by Deely

Categories     Pork

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

5 lbs pork ribs
1/2 cup balsamic vinegar
1/4 cup water
1/4 cup teriyaki sauce
1 garlic clove (chopped and crushed)
1/2 teaspoon liquid smoke
1/4 cup barbecue sauce (optional)
1/2 cup teriyaki baste and glaze

Steps:

  • Set oven at 300*.
  • Place ribs in a foil oven bag.
  • Combine the next 6 ingredients.
  • Pour over ribs.
  • Bake for 1 1/2 hours to 2 1/2 hours (this depends on your ribs).
  • Remove from oven and discard marinade.
  • Move ribs to preheated outside grill.
  • Grill over medium/low heat 1/2 hour to 45 minutes, mopping often with Teriyaki Baste and Glaze, until browned.

Nutrition Facts : Calories 1270.1, Fat 95.7, SaturatedFat 34.8, Cholesterol 347.6, Sodium 1576.6, Carbohydrate 5.9, Fiber 0.1, Sugar 4.7, Protein 90.6

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