A Delicious Recipe for Teriyaki Sticky Ribs
Let’s face it, nothing beats a smokey, fall off the bone barbequed pork rib with just a drizzle of BBQ sauce. However, sometimes it’s not always feasible to stand in front of a smoker for hours on end to get the nice crust you’re looking for, or maybe you are not even looking for some barbecue. It’s time to shake it up a bit then. Fall off the bone pork ribs with a spicy-salty Asian flare to them, that’s right, I’m talking about Teriyaki Sticky ribs. With this teriyaki recipe, you don’t need to use a smoker- although you can, I don’t find it necessary. We are going to slow cook pork ribs in our Thermodyne slow cook and hold oven for 6 hours and then blast them in the oven, broiler, grill or whatever. You must get that caramelization!
How are we utilizing the Thermodyne slow cook and hold oven?
When cooking with proteins in the Thermodyne oven, you always have to remember that these are low-temperature cooking ovens. We cannot brown anything in a Thermodyne, only slow cook and break down the meats. We are going to first brush the meat with a marinade to help flavor them. Then we will slow cook them in the Thermodyne oven and hit them with some high temperatures to finish them off.
Teriyaki Rib Cooking Instructions:
Preheat your Thermodyne oven to 200°.
2ea. Full Racks, pork baby back ribs
1 C. Teriyaki, divided
As Needed Salt
As Needed Asian Style BBQ Sauce
- Trim the rack of any gristle or fat, making sure to remove the silver skin from behind the ribs.
- Take half of the teriyaki and brush the ribs with it, then season with an even layer of salt.
- Allow to sit in the cooler for four hours.
- Place them in a Cambro pan, meat side down and cover with plastic wrap.
- Put the pan in a preheated Thermodyne oven and cook for 6 hours.
- When they are almost done, preheat your oven to 425°.
- Remove the ribs from the pan and place on a baking sheet. It helps with clean up to line it with foil!
- Brush with the rest of the teriyaki sauce and bake for 15 minutes.
- After 15 minutes, remove from the oven and brush with Barbecue sauce- this will allow the sugars in the barbecue sauce to caramelize. We are building flavors!
- After those 15 minutes, remove from the oven and allow it to rest for 7 minutes.
- Slice them into single bone sections.
- At this point, I like to garnish them. While it isn’t necessary, it does make your food look beautiful. I garnished mine with red onion, scallions, cilantro, orange zest and sesame seeds.
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