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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Bake
Preheat oven to 150°C/300°F. Wrap the rib rack tightly in two foil layers. Place on baking tray, bake 1.5 hours until meat is very tender and pulls back from bone ends. While ribs bake, simmer glaze ingredients in a saucepan over medium heat 6–8 minutes, stirring until sugar dissolves and glaze reduces by half and turns glossy.
Glaze
Increase oven to 220°C/425°F. Unwrap ribs carefully. Brush generously with glaze on both sides. Return uncovered to oven 8–12 minutes, brushing with more glaze every 5 minutes until sticky and deeply caramelised.
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.
Plate
Slice ribs between the bones. Arrange on a platter with steamed jasmine rice and Asian slaw alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.