Ingredients
Equipment
Method
- Place ribs in a freezer bag or large bowl and pour teriyaki sauce over ribs.
- Toss ribs and make sure they are coated evenly. Place in the refrigerator for 1-2 hours to marinate. Note: Best results, marinate overnight.
- Preheat oven to 300ºF.
- Pour ribs and marinade into a large pan and cover with foil.
- Cook for 2 1/2 hours, until the ribs are tender.
- Raise oven temperature to 400ºF.
- Remove foil and cook for another 20-30 minutes, or until slightly browned.
- Remove from the oven and let rest for 15-20 minutes.
- Garnish with diced green onions and Enjoy!
Nutrition
Notes
- Marinate overnight — One to two hours works, but overnight is where the flavor gets serious. The salt in teriyaki pulls into the pork; the sugars start working the surface.
- Don't skip the high-heat finish — The last 20-30 minutes uncovered at 400°F turns the braising liquid into a lacquered glaze. Leave the foil on for this step and you lose the whole crust.
- Go to 3 hours if your ribs are thick — Country style ribs vary in size. If yours are large and still feel a little tight after 2½ hours, add 30 more minutes before pulling the foil.
- Reduce the braising liquid — After the ribs come out, pour the pan liquid into a small saucepan and simmer for 5-10 minutes. You get a concentrated sauce built from the actual pork drippings — better than anything in the bottle.
- Jasmine rice is the natural pairing — it absorbs the extra glaze that pools around the ribs while they rest. Short-grain sticky rice works too, if you want that classic teriyaki bowl presentation.
- For vegetables, go with something that can take high heat and hold up on the plate: roasted bok choy, blistered broccoli, or stir-fried snap peas. A quick cucumber salad — rice vinegar, sesame oil, a pinch of chili flake — gives you acid to cut the sweet-salty glaze.
- To plate it: slice the ribs against the grain, spoon the reduced braising liquid over them, and finish with sliced green onions and sesame seeds if you have them.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep any remaining braising liquid separately — it reheats into a solid sauce.
- To reheat, bake covered at 350°F for 15-20 minutes. If the glaze has dried out, add a splash of teriyaki or the reserved liquid before covering. A skillet over medium heat also works and gives you a chance to re-caramelize the surface.
- These ribs freeze well. Pack them in a freezer-safe container with some of the braising liquid to keep them moist. Freeze up to 3 months and thaw overnight in the fridge before reheating.