Teriyaki Ribs

Sweet, sticky and delicious! These melt-in-your mouth baby back ribs are incredibly easy to make. They’re slow-cooked until super tender then coated in a tasty homemade teriyaki sauce. The teriyaki sauce recipe is adapted from my friend @sarahjapan123’s recipe – check her out, her food is amazing!

  • Prep Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 6 1x
  • Category: Meat


  • 4 x 500 g pork loin rib rack (baby back ribs)
  • 1 litre apple juice
For the teriyaki sauce:
  • 2 tsps corn flour (corn starch)
  • 2 tbsps water
  • 120 ml mirin
  • 120 ml soy sauce
  • 3 tbsps sugar
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 chilli, finely chopped (optional)


  1. Heat your oven to 150℃ / fan 130℃.
  2. Lightly season the ribs with sea salt and freshly-ground black pepper. Emphasis on the lightly, most of the flavour (and salt) will come from the teriyaki glaze.
  3. Arrange the racks in a single layer in 2 roasting tins. Pour the apple juice over the ribs, dividing the apple juice between the two roasting tins. Tightly cover each roasting tin with 2 layers of foil. Bake for 3 hours, or until the ribs are very tender but not quite falling apart.
  4. Meanwhile, combine the corn flour and water in a small bowl and mix until smooth. Add the remaining sauce ingredients and whisk to combine.
  5. Pour the sauce into a small saucepan and bring to a simmer over medium-high heat. Turn the heat down to medium-low and simmer until thickened, 2 to 3 minutes. Transfer the sauce to a bowl and set aside.
  6. Once tender, carefully transfer the ribs to a chopping board or platter. Switch your oven to grill (high).
  7. Drain and wipe out the roasting tins. Line the roasting tins with foil and grease them lightly. Return the ribs to the tins and arrange in a single layer.
  8. Baste the ribs on both sides with a third of the teriyaki sauce. Grill for 5 minutes, turning once halfway through. Baste the ribs on both sides with the second third of the teriyaki sauce and grill, turning once halfway through, for a further 5 minutes. Finally, baste the ribs on both sides with the remaining teriyaki sauce and grill, turning once halfway through, for a final 5 minutes, or until lacquered and starting to crisp. Transfer to a platter and serve.

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