Teriyaki Ribs

Few things are as satisfying as biting into perfectly cooked Teriyaki Ribs. These tender baby back ribs are slow-cooked until they reach that ideal balance. Soft enough to fall off the bone, but still holding together for the perfect bite. Coated in a glossy, deeply flavoured homemade teriyaki glaze, they’re irresistibly sweet, savoury and sticky. 

If you’ve never made ribs at home, this recipe is the perfect starting point. It requires minimal effort, yet delivers restaurant-quality results. Whether you’re planning a casual family dinner or a show-stopping dish for guests, Teriyaki Ribs always steal the spotlight.

The secret to their melt-in-your-mouth texture is the slow-cooking process. The ribs gently bathe in apple juice as they roast, keeping them moist while infusing a subtle sweetness. Once tender, they’re finished under the grill, where the teriyaki glaze caramelises into a rich, sticky coating. The result? Ribs that are impossibly juicy, packed with umami and impossible to resist.

Table of Contents

• Ingredient Breakdown
• How to Choose the Best Ribs
• The Key to Perfectly Tender Ribs
• Teriyaki Glaze Tips
• Getting That Perfect Charred Finish
• Serving Suggestions: Teriyaki Ribs

Ingredient Breakdown

• Pork loin ribs: Also known as baby back ribs, these are the perfect cut for tender, juicy meat with a good balance of fat.
• Apple juice: Adds moisture while subtly enhancing the natural sweetness of the ribs.
• Corn flour: Thickens the teriyaki sauce, giving it that classic glossy finish.
• Mirin: A Japanese sweet rice wine that brings depth and a slight caramel-like flavour.
• Soy sauce: Adds saltiness and umami, balancing the sweetness of the sauce.
• Sugar: Enhances the sticky, caramelised texture of the teriyaki glaze.
• Garlic paste: Brings a warm, aromatic savoury note to the sauce.
• Ginger paste: Adds freshness and a slight heat, balancing the richness of the ribs.
• Chilli (optional): Introduces a hint of spice, cutting through the sweetness.

How to Choose the Best Ribs

Not all ribs are created equal, and selecting the right type makes a big difference when making Teriyaki Ribs. This recipe calls for pork loin ribs, also known as baby back ribs. These ribs are smaller, leaner and naturally more tender than spare ribs, making them perfect for slow roasting. Their high meat-to-bone ratio ensures a juicy bite without excessive fat.

When buying ribs, look for racks that have even marbling but aren’t overly fatty. Avoid ribs with too much surface liquid. Excess moisture can prevent proper caramelisation when grilling. The colour should be a healthy pink, indicating freshness. It’s also a good idea to check for the thin silver membrane on the bone side of the ribs. While some butchers remove it, others leave it on. If still intact, peeling it off before cooking helps the seasoning and glaze penetrate the meat more effectively.

The Key to Perfectly Tender Ribs

The most crucial step in making Teriyaki Ribs is ensuring the meat is perfectly tender before grilling. Cooking ribs low and slow allows the connective tissue to break down gradually, giving you that juicy, pull-apart texture without drying out.

Apple juice plays a vital role here. As the ribs bake, the steam from the juice keeps them moist while subtly enhancing their flavour. Covering the roasting tins tightly with foil ensures the heat is evenly distributed, preventing the ribs from drying out. It’s important to resist the urge to rush this step. Higher temperatures won’t speed up the process, they’ll only toughen the meat. Three hours at a low temperature is the sweet spot, giving you perfectly tender ribs every time.

Once they’ve cooked through, the ribs need to rest for a few minutes before grilling. This allows the juices to redistribute, ensuring every bite is as succulent as possible. Then, they’re ready for their final transformation under the grill.

Teriyaki Glaze Tips

The irresistible shine of Teriyaki Ribs comes from a carefully balanced mix of sugar, soy sauce and mirin. But the real secret to that thick, sticky consistency lies in starch. Corn flour (also known as corn starch) is what transforms the sauce from thin and runny to rich and glossy. When heated, starch granules absorb liquid and swell, thickening the sauce without making it heavy.

This process, known as gelatinisation, happens quickly. Just a few minutes of simmering is enough to activate it. However, adding corn flour directly to a hot sauce can create lumps. That’s why it’s first mixed with cold water, creating a smooth slurry that blends seamlessly. Once added, gentle simmering allows the sauce to thicken gradually while intensifying its deep umami flavour. The result is a perfectly balanced glaze that clings beautifully to the ribs, creating that signature sticky finish.

Getting That Perfect Charred Finish

The final grilling stage is where Teriyaki Ribs develop their irresistible caramelised crust. This step is essential for locking in flavour and achieving that slight crispness that makes each bite so satisfying.

A few key tips ensure the perfect char:

• Use high heat: Switching the oven to the grill setting ensures the ribs caramelise quickly without overcooking.
• Line and grease the tin: The teriyaki glaze can get sticky fast, so lining the tin with foil makes cleaning up much easier. A light greasing prevents the ribs from sticking.
• Baste in layers: Applying the glaze in stages allows each layer to set before the next one is added. This creates a deep, lacquered finish.
• Turn the ribs carefully: Flipping them halfway through each stage ensures the glaze caramelises evenly on all sides.
• Watch closely: The high sugar content in the sauce means the ribs can go from perfectly caramelised to burnt in seconds. Keep a close eye to prevent over-charring.
  

Serving Suggestions: Teriyaki Ribs

A great side dish should complement Teriyaki Ribs without overpowering their bold, umami-rich flavour. Since the ribs are sweet and sticky, a fresh, slightly acidic side helps balance the meal. A crisp Asian slaw with shredded cabbage, carrots and a light sesame dressing cuts through the richness while adding a satisfying crunch. Steamed jasmine rice or coconut rice also work well, soaking up any extra teriyaki glaze without competing for attention.

For something heartier, roasted sweet potatoes add a natural sweetness that pairs beautifully with the sticky glaze. If you’re looking to add some greens, stir-fried vegetables like pak choi, tenderstem broccoli or sugar snap peas provide a vibrant contrast. 

For a creative twist, try pairing the ribs with Miso Aubergine or Kimchi Salt Roast Potatoes for a fusion-inspired meal. 

See how I make all these recipes and more over on my Instagram!