The Best Baked Teriyaki Pork Ribs Recipe Is Fall-Off-the-Bone Tender by Donna John

When I can get a rack of pork baby back ribs for $4, you know ribs will be on the menu. Love those pork sales! Instead of handing the ribs over to my husband to throw on the grill, I decided to try a new pork recipe for baked teriyaki ribs. Score one for me! These ribs were so simple to prep and cook, were full of flavor and literally fell of the bone. Needless to say, this pork rib recipe found its way into my recipe binder.

These Asian-inspired pork ribs are marinated first before being baked. The remaining marinade gets some added ingredients and transforms into a rich teriyaki glaze and then sauce for serving. You can't beat that! Here is your shopping list so you can make these ribs for your family: pork ribs (baby back or spareribs), soy sauce, sake, mirin, rice vinegar, brown sugar, black pepper, garlic powder, fresh ginger, fresh garlic, green onions and sesame oil.

Pork ribs are wonderful for a high-protein dinner with pretty much any side dish. (Check out the health benefits of protein.) Because these ribs have Asian flavors, fried rice and a vegetable would be nice alongside them. I served mined with quinoa and sauteed spinach. These teriyaki pork ribs will be on repeat at my house. Bring on those pork sales!

Cooking Tips: I folded my ribs in half to fit into the storage bag, but you could also cut them in half. I only cooked one rack of ribs, but did not cut the marinade ingredients or glaze in half. I used The Bag Well to hold my plastic food storage bag while I poured in the ingredients for the marinade. It's a great kitchen tool.

Cuisine: Asian
Prep Time: 10 minutes 
Marinating Time: 1 to 24 hours
Cook Time: 2 1/2 to 2 hours and 40 minutes
Total Time: 2 hours and 50 minutes
Servings: 8

• 2 racks pork ribs (I used pork baby back ribs) 

Marinade

• 2/3 cup soy sauce (I used low-sodium soy sauce)
• 2/3 cup sake
• 1/2 cup mirin
• 1/3 cup rice vinegar
• 1/3 cup brown sugar, packed
• black pepper, to taste
• 1 teaspoon garlic powder

Teriyaki Glaze

• leftover marinade
• 1 tablespoon minced fresh ginger (I used Dorot Gardens frozen crushed ginger cubes)
• 4 cloves garlic, rough chopped
• 2 green onions, chopped
• 1/2 teaspoon sesame oil

Here's how to make it: 

1. Put the marinade ingredients into a large food storage bag and squish to combine. Add the ribs. Marinate in the fridge for at least 1 hour and up to 12. Turn the bag occasionally, if possible, to ensure all the ribs get a good soak.
   
2. When ready to cook, put a large sheet of aluminum foil onto a baking sheet. Remove the ribs from the marinade (save the marinade in the bag!) and place on the foil.
   
3. Fold the foil around the ribs tightly to ensure the juices stay inside. Place in a preheated 250-degree F oven and bake for 2 hours.
   
4. Right before the first cooking time is up, pour the leftover marinade into a saucepot. Add the remaining glaze ingredients and bring to a boil. Cook, stirring occasionally, until it starts to thicken, about 8 to 10 minutes. Turn the heat off.
   
5. Increase the oven temperature to 350 degrees F. Remove the ribs from the oven and carefully unwrap the foil from around the ribs. Brush generously with the teriyaki glaze. Return to the oven for about 10 minutes.
   
6. Continue brushing every 10 minutes until ribs are tender, about 20 to 30 minutes more.
   
7. Let the ribs rest for about 10 minutes before cutting between the bones for serving.
   
8. Garnish the ribs with chopped green onions, if desired, and serve with remaining teriyaki glaze.
   

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