Ginger Garlic Teriyaki Baby Back Ribs
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 2½–3 hours (oven)
Ingredients
For the Ribs
- 1½–2 kg baby back ribs
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp chili powder (optional)
- 1 tsp onion powder
- 1 tbsp oil
For the Ginger Garlic Teriyaki Sauce
- ½ cup soy sauce (low sodium preferred)
- ⅓ cup brown sugar
- 3 tbsp honey
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger (grated)
- 1½ tbsp garlic (minced)
- 1 tsp cornstarch + 2 tbsp water (slurry)
- ½ tsp black pepper
- ½ tsp red chili flakes (optional)
Instructions
Step 1: Prepare the Ribs
- Remove the membrane from the back of the ribs.
- Rub ribs with oil, salt, pepper, paprika, chili powder, and onion powder.
- Let rest 15–30 minutes.
Step 2: Slow-Bake the Ribs
- Preheat oven to 160°C / 325°F.
- Wrap ribs tightly in foil.
- Place on a baking tray and bake for 2–2½ hours until tender.
Step 3: Make the Teriyaki Sauce
- In a saucepan, combine soy sauce, brown sugar, honey, vinegar, sesame oil, ginger, garlic, black pepper, and chili flakes.
- Bring to a gentle simmer.
- Stir in cornstarch slurry and cook until thick and glossy.
- Remove from heat.
Step 4: Glaze & Caramelize
- Remove ribs from foil and place on a lined baking tray.
- Brush generously with teriyaki sauce.
- Increase oven temperature to 220°C / 425°F or use grill/broiler.
- Roast for 10–15 minutes, brushing more sauce halfway, until sticky and caramelized.
Step 5: Rest & Serve
- Rest ribs for 5 minutes before slicing.
Garnish (Optional but Amazing)
- Toasted sesame seeds
- Chopped spring onions
- Fresh coriander
Serving Suggestions
- Steamed rice or fried rice 🍚
- Asian slaw 🥗
- Roasted vegetables
Pro Tips
✔ For fall-off-the-bone ribs, bake closer to 3 hours
✔ For BBQ flavor, finish on a grill
✔ Sauce can be made ahead and stored for 1 week