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Japanese-American·Main Course

Slow-Baked Teriyaki Baby Back Ribs

A sweet, salty, and ultra-shiny twist on traditional ribs, these baby backs are marinated overnight and slow-cooked in foil before being finished with a rich, reduced teriyaki glaze.

Prep

20m

Cook

160m

Total

180m

Serves

6

Method

  1. 01

    In a bowl, whisk together the soy sauce, sake, mirin, seasoned rice vinegar, brown sugar, black pepper, garlic powder, and cayenne to create the marinade.

    Step 1
    Watch · 0:19
  2. 02

    Prepare the ribs by either peeling off the silver skin membrane or making crisscross slashes through it. Poke the meat all over with the tip of a knife to allow the marinade to penetrate. Cut the racks in half, place in a container, and pour over the marinade. Refrigerate for at least 4 hours, ideally overnight.

    Step 2
    Watch · 1:31
  3. 03

    Preheat the oven to 250°F (120°C). Lay the ribs on a large sheet of heavy-duty foil over a sheet pan. Reserve the excess marinade in the fridge. Place a second sheet of foil on top, fold and crimp the edges tightly to seal the juices in, and bake for exactly 2 hours.

    Step 3
    Watch · 3:01
  4. 04

    Remove the ribs from the oven and let them rest in the foil for 10-15 minutes. Carefully open the foil and transfer the ribs to a plate. Pour all the accumulated juices from the pan into a saucepan along with the reserved marinade. Add the ginger, sliced garlic, green onions, and sesame oil.

    Step 4
    Watch · 4:10
  5. 05

    Bring the sauce to a boil over medium-high heat and reduce by half until it begins to thicken into a glaze. Increase the oven temperature to 350°F (175°C). Place the ribs back on a clean foil-lined pan and brush with a light layer of the glaze.

    Step 5
    Watch · 4:37
  6. 06

    Bake the ribs, pulling them out every 10 minutes to apply another layer of glaze. Repeat this for a total of 4 brushings (about 30-40 minutes) until the ribs are shiny, sticky, and tender. Garnish with toasted sesame seeds and fresh green onions before slicing.

    Step 6
    Watch · 5:31

From Chef John

  • “The 'Terry' part of Teriyaki actually means shine, and as you can see these are very, very Terry.”
  • “You are, after all, the assistant coach of your final garnishing approach.”
  • “The meat should not be falling off the bone, but once bitten or pulled, it should come off perfectly clean.”