Main Course
Sweet and Savory Pork Ribs in Teriyaki Sauce
These tender pork ribs are glazed with a deliciously rich teriyaki sauce that perfectly balances sweet and savory flavors. It’s an easy recipe that’s sure to impress at any dinner or weekend gathering.
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35 min
Total Time
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4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by mixing the soy sauce and sugar in a microwave-safe bowl, then pop it in the microwave on high for about 2 minutes. Once it’s heated, stir in the chopped onion, sesame seeds, sesame oil, garlic, and ginger to make your marinade.
2
Step 2
Slice the pork into thin 1/4-inch cutlets and spread them out in a dish or pan. Pour the marinade over the pork, making sure each piece is coated. Cover and let it chill in the fridge for at least 4 to 5 hours—overnight is even better, especially if your slices are a bit thicker.
3
Step 3
When you’re ready to cook, preheat your oven to 350°F (175°C). Arrange the pork pieces evenly on a nonstick, oven-safe pan. Keep the leftover marinade aside for later.
4
Step 4
Bake the pork until it reaches an internal temperature of 160°F (71°C), which should take around 15 to 20 minutes. Once done, take it out of the oven.
5
Step 5
Finally, heat the reserved marinade in the microwave on high for a couple of minutes until it starts to bubble. Drizzle this warm sauce over the cooked pork just before serving. Enjoy!
Why You’ll Love This Recipe
These ribs offer a perfect balance of sweet and savory flavors that make every bite delicious. The tender meat falls off the bone, making them easy to enjoy. They are great for both weeknight dinners and special occasions.
Serving Suggestions
Serve the ribs with steamed rice and a side of sautéed vegetables or a fresh green salad. Adding pickled cucumbers or kimchi can provide a nice contrast and brighten the dish.
Storage Tips
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the meat moist. You can also freeze the ribs for up to 2 months; thaw overnight in the fridge before reheating.
