Teriyaki Ribs in the Oven
Oven-cooked ribs finished with a pineapple teriyaki glaze.
Ingredients
- Ribs — 1 Rack Pork Baby-Back Ribs
- Ribs — Yellow Mustard, for Binder
- Ribs — Rub or Seasoning of Choice
- Glaze — ⅓ cup dark corn syrup
- Glaze — 1 Tbsp sesame oil
- Glaze — ½ cup water
- Glaze — 1 cup pineapple juice
- Glaze — ¼ cup dark brown sugar (packed)
- Glaze — 3 Tbsp gluten-free soy sauce
- Glaze — 3 Tbsp mirin
- Glaze — 2 Tbsp lime juice
Method
- PREPARE THE GLAZE: Combine all glaze ingredients in a small saucepan. Whisk until well combined. Bring to a boil over high heat. Immediately reduce to a simmer and cook for 30–45 minutes, whisking occasionally, until the liquid has reduced by at least half.
- PREPARE THE RIBS: Remove ribs from the refrigerator 30 minutes before cooking. Pat the ribs dry and remove the membrane. Rub a thin layer of yellow mustard over all sides to act as a binder. Season all sides of the rack thoroughly with your favorite barbecue rub. Slice between the bones to create individual rib portions and season both sides of each piece.
- INITIAL COOK: Preheat your oven to 275°F. Arrange ribs on a sheet pan with a drip grate, ensuring there is space between each rib. Cook for 1 hour. Flip the ribs and cook for an additional 1 hour.
- BRAISING: Transfer the ribs to a baking pan or disposable tin. Add the entire batch of prepared glaze as the braising liquid and cover tightly with aluminum foil. Increase the oven to 300°F and cook for 1 hour.
- FINISH AND SERVE: Remove the ribs from the braising pan and return them to the sheet pan with a drip grate. Brush one side with glaze from the braising pan and bake for 10 minutes. Flip, brush the second side and bake for another 10 minutes. Serve with sauce from the pan.