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Today is Day Three of my Big Island Hawaiian Style Teriyaki blog mini-series and have I got a treat for you. If you’ve been reading my blog, you know that grilling is a popular pastime for my family. Ribs make a frequent appearance on our grill and are usually gone within moments of being ready. This summer I made a batch of my teriyaki glaze for a quick chicken dinner when we wanted some sweet savory grilling but didn’t want to wait a day for marinade. But of course, this recipe made more than we needed for a single meal and I had to find something to do with the leftovers sitting in my fridge.
My solution became our new summer grilling staple which we ate about once (sometimes twice) a week while my nephew was visiting (Maybe I shouldn’t have let the boys plan the menu?). This glaze is suitable for quick additions of flavor to the outside of meat you are grilling. It can give your previously marinated meats a boost to their caramelizing if your cuts are too thin to cook long enough for the marinade to caramelize. More importantly, if you are pre-boiling or slow cooking your ribs, you can add some to the water to infuse the teriyaki flavor. It can be mixed into ground beef for teriyaki burgers and meatballs. And it makes an amazing sticky slow cooker wings, cocktail weenies, and meatballs. The Teriyaki Glaze recipe was posted on Day 2 of this blog mini-series. Recap below.
And now today, Ribs.
Recipe contains affiliate links:
- 1/2 cup dark brown sugar (#Ad)
- 1/2 cup white sugar (#Ad)
- 1-inch piece of fresh ginger sliced thinly
- ½ white onion in large chunks
- 10 fresh garlic cloves whole
- 1 bunch of green onions (#Ad) chopped (separate the whites from the greens)
- 1 Rack of pork (#Ad) , beef (#Ad) , bison (#Ad) , or lamb ribs/lamb chops (#Ad)
- 1 teaspoon of iodized salt (#Ad) (I use this because it tastes saltier to me but unionized can be substituted if desired.)
- 1 and ½ cups Big Island Style Hawaiian Teriyaki Glaze
NOTE: Use roasted garlic cloves when making your glaze for less bite and a sweeter garlicy flavor.
Many people prefer to pre-cook their ribs by either boiling, slow cooking or baking. I prefer doing the whole process on a grill and slow cooking the ribs. However, my mom prefers her ribs boiled first. I dislike when she does this because she just uses water and salt which doesn’t put a whole lot of flavor into the meat and it’s just a bland rib with a smoky sweet sticky outside. To mitigate this, I add a half cup of glaze to the boiling water.
This recipe replicates the flavor of the glaze with the brine that the ribs are boiled in. What that means is that the glaze flavor goes all the way through the meat, not just floating on the outside.
Take out your ribs, make sure they are thawed, and rise off the blood on the outside. Cut the ribs into pieces between the bones with two bones in each piece (For lamb chops, cut into individual ribs.). Toss in a large pot and add brown sugar, white sugar, ginger slices, the whole cloves of garlic, the salt, chopped white onion, the sliced white parts only of green onions and ½ cup of teriyaki glaze. Reserve the green parts of green onions for later for later. Add water to the pot to cover the meat. Bring to boil and reduce heat to simmer. Cook until meat is tender and almost ready to fall off the bone. This can also be done in a crockpot.
Remove pot from heat. If you can let the meat cool in the broth, that is best. It will allow the meat to fully absorb any liquids which the heat of cooking have driven out your ribs. Just like how meat is juicier and tastier if you let it rest for a bit after cooking so that juices can redistribute. This makes it a great prep ahead meal. Because you can just pop the whole pot in the fridge with a lid on it once cooled enough, to wait for when you are ready to grill. (I usually don’t wait longer than overnight so I can’t give an estimate of how long the dish will last.)
When grilling, coat your ribs with glaze before putting them on a HOT grill. Use a brush to add more glaze as desired. Grill or bake until meat is thoroughly heated through and glaze is bubbling and caramelized. I like to glaze ribs before baking/grilling and then add more glaze to both sides only once more while cooking. If baking ribs, bake in a pre-heated 400 degree Fahrenheit oven.
Note: The glaze recipe only makes enough glaze for one rack of ribs. So, if you want to have more than one rack of ribs you should make a double batch. There may likely be some leftover glaze though.
Other uses for teriyaki glaze?
Teriyaki burgers, grilled teriyaki bacon, grilled teriyaki mushrooms, teriyaki kabobs, teriyaki fish, or teriyaki shellfish. Because of the high sugar content of the glaze it should only be used on foods that will cook quickly on the grill or are already fully cooked. Or it can be poured over raw meat in a slow cooker. And can make a lovely finishing sauce for teriyaki meatballs by simmering fully cooked meatballs in in the glaze.
Another Note: I apologize for a lack of photos of finished products. The SD card with my photos on it was corrupted and photos will have to be added later.
If you like this blog mini-series check out my first one dedicated to Savory Summer Drinks. They are low calorie and a wonderful counterbalance to the sweetness of teriyaki. Check out Day 1 – Spicy Turmeric and Ginger Ice.
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