Teriyaki Pork Ribs

Yield

4

Ingredients

• 2 lbs pork ribs (baby back or spare ribs)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• ½ inch fresh ginger, grated
• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons mirin
• ½ cup water, plus more as needed
• 1 tablespoon oyster sauce, optional
• 1 teaspoon cornstarch
• 1 tablespoon water, for slurry
• Toasted sesame seeds, for garnish
• Chopped green onions, for garnish

Method

1. Cut the ribs into individual pieces or small sections. Pat dry and season with salt and black pepper.
2. Heat the vegetable oil in a 5-quart Dutch oven over medium-high heat. Sear the ribs in batches for 3–4 minutes per side until browned.
3. Return the ribs to the pot. Add the garlic and ginger and stir for 30 seconds until fragrant.
4. In a bowl, combine the soy sauce, brown sugar, mirin, ½ cup water, and oyster sauce, if using.
5. Pour the sauce over the ribs. Bring to a gentle simmer, then cover and reduce the heat to low.
6. Simmer for approximately 75–100 minutes, turning occasionally, until the ribs are tender. Add water as needed to prevent the sauce from burning.
7. Remove the lid. Mix the cornstarch with 1 tablespoon water and stir into the simmering sauce.
8. Cook uncovered for 3–5 minutes, turning the ribs until the sauce becomes thick, glossy, and sticky.
9. Transfer to a serving platter and spoon the remaining glaze over the ribs.
10. Garnish with toasted sesame seeds and chopped green onions. Serve warm.

Kitchen notes

Let the ribs become tender before reducing the glaze. This keeps the sugar from burning and creates a beautifully caramelized teriyaki coating.