Dinner
Teriyaki and Bourbon Glazed Baby Back Ribs
A Japanese-American BBQ showpiece, baby back ribs slow-baked until fall-off-the-bone tender then finished with a teriyaki and bourbon glaze where the soy-mirin savoury depth and the caramel sweetness are equally structural.
$6
20 minsPrep
2 hrs 30 minsCook
170 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
35gCarbs
12gSugar
3gFiber
780mgSodium
110mgChol
0gSat Fat
Goes well with
Fresh Ginger Beer
local
Japanese Highball
international
High Protein
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Remove membrane from ribs using paper towel. Mix salt, pepper, smoked paprika, garlic powder; rub all over both sides. Combine soy sauce, mirin, bourbon, brown sugar, grated garlic, ginger, sesame oil in a bowl. Shred napa cabbage, julienne carrot. Whisk rice vinegar, sesame oil, soy sauce, honey for slaw dressing.
2
Bake
Preheat oven to 150°C/300°F. Wrap each rib rack tightly in two foil layers. Place on baking tray, bake 2 hours until meat is very tender and pulls back from bone ends. While ribs bake, simmer glaze ingredients in a saucepan over medium heat 8–10 minutes, stirring until sugar dissolves and glaze reduces by half and turns glossy.
3
Glaze
Increase oven to 220°C/425°F. Unwrap ribs carefully. Brush generously with glaze on both sides. Return uncovered to oven 10–15 minutes, brushing with more glaze every 5 minutes until sticky and deeply caramelised.
4
Rest
Remove ribs from oven. Rest 5 minutes. While ribs rest, toss cabbage and carrot together, pour dressing over, toss well, scatter sesame seeds on top.
5
Plate
Slice ribs between the bones. Arrange on a platter with steamed jasmine rice and Asian slaw alongside. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 racks baby back pork ribs
- 3/4 tsp3/4 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp garlic powder
- 41 ml41 ml soy sauce
- 30 ml30 ml mirin
- 30 ml30 ml bourbon
- 1 1/2 tbsp1 1/2 tbsp soft brown sugar
- 1 cloves1 cloves garlic
- 7.5g7.5g fresh ginger
- 1 tsp1 tsp sesame oil
- 150g150g napa cabbage
- 11 medium carrot
- 1 tbsp1 tbsp rice vinegar
- 1/2 tsp1/2 tsp honey
- 1/2 tbsp1/2 tbsp toasted sesame seeds
- jasmine rice
