Simple, easy, oven-method Teriyaki Ribs that are so tender they fall-off-the-bone and melt in your mouth! Elegant and drop-dead-gorgeous enough for company, dinner for 2 for Valentine’s Day, the Super Bowl, yet perfect for an easy dinner for the family as well! Juicy and bursting with flavor, this no-grill-required baby back rib recipe will fast become one of your regular go-to’s for any occasion!
Yes, we are on a bit of a teriyaki train right now, after I recently found out how much my hubby LOVES teriyaki anything, and he found this fabulous teriyaki sauce in a bottle complete with sesame seeds already in it!
How handy is this? Right?!! Use your own fave or make your own from scratch, but if you’re looking for simple, quick and easy, this has become my new kitchen BFF!!
For extra fun, I had a little wasabi powder left over from Christmas when I made my prime rib, so I added some of this magic powder to my dry rub, and it could not have worked out better!
This is the stuff I use, and it comes in a tiny jar. We just get it at “Wally World” (aka Walmart), but if your stores don’t carry it, you can simply order some online. Any brand will work, this is just what our store happens to carry.
So, onto prepping the ribs. This is a MUST, friends. You must, must, must remove that icky “sinew” / silverskin from the back of the ribs. I just start a corner with a butterknife, getting underneath it, then grab hold of it with a paper towel, and pull that whole yucky thing off in one long piece!
If you don’t take it off, it becomes rubbery when it bakes, and the rub and flavors can’t get through it, either. It’s easy to do, so don’t skip this step!
Next, rinse them off with cold water if needed, and pat them dry with paper towel.
Make the rub and pat in on. Do the meaty side first so that they will end up baking meaty-side down.
I buy the commercial-sized foil so I can do a whole rack on one sheet of foil. But if your foil is too small, simply cut your ribs in half or in thirds, and make several foil packages.
After coating the meaty side and turning them over, use the other half of the rub to coat the rib side and edges. Then dot the top with butter.
Bring up the sides, match them together, and roll the foil down until it’s touching the ribs. Then roll up the ends.
Place your package(s) of ribs onto a foil-lined baking sheet.
Pop them into the medium-low oven, and bake!
Open the foil package carefully, and transfer the ribs to a clean, foil-lined baking sheet. Baste the rib side with lots of yummy teriyaki sauce!
Pop back into the oven for 5 – 10 minutes.
Carefully turn them over….
…(BTW, aren’t they GORGEOUS already?)…
…and baste the meaty side with lots more sauce.
Look at all those delicious little sesame seeds that are already included in the sauce!
Then just bake them for maybe 5 minutes longer…
…and TA. DAH.
Stinkin’ freakin’ gorgeous!!!
I couldn’t get a decent shot that does these justice to save my life! Hope you can see them ok!!
Then just slice them into servings and ENJOY!!!
I simply served them with my nice, cool, Creamy Deli-Style Macaroni Salad with a few minor adjustments! (I reduced the pickle relish to 1 Tbl., and added a good 3 – 4 Tbl. chopped, drained pimiento peppers, since I happened to have them on hand for once!)
But you could also serve them with a nice wild rice pilaf if you prefer. Add a tossed side salad, cole slaw, or green veggie, and you’re good to go!
So, if you’re searching for a nice dinner to make today for Valentine’s Day, and just not into all the fru-fru stuff, these Fall-Off-The-Bone Oven-Baked Teriyaki Ribs are right up your alley!
Stay safe and dine in! Wear those masks! And keep a safe distance! Love to all, and
♥ Happy Valentine’s Day! ♥
Fall-Off-The-Bone Oven-Baked Teriyaki Ribs
Makes 1 Rack Baby Back Ribs / 2 – 4 servings
1 rack baby back ribs, sinew from back removed
4 Tbl. butter, cut up into 7 or 8 slices
1/2 – 1 cup Kikkoman Teriyaki Sauce Original Takumi Collection, as you like
For Dry Rub:
1/3 cup packed brown sugar, light or dark
2 tsp. garlic powder
1 tsp. wasabi powder
1 tsp. coarse ground black pepper
1/8 tsp. regular salt
1/8 tsp. chipotle powder, can sub cayenne, add a little more if you want more heat
Preheat oven to 300º F.
In small bowl, mix together WELL the dry rub ingredients. Set aside.
Remove sinew/silver skin from back of ribs, pat ribs dry. Place meaty side up onto large sheet of heavy duty foil that has been sprayed down the center. Sprinkle on half of the dry rub and pat on. Turn rack of ribs over, sprinkle with rest of rub, and pat on, including edges/sides. Dot top (rib side) with butter. Bring up sides of foil and roll down until touching the ribs. Roll up ends. Place onto a foil-lined baking sheet. (*If your sheet of foil isn’t going to be large enough, you can cut the rack in half and make 2 packages.)
Place into center of 300º F preheated oven and bake for 2 1/2 hours. Remove from oven, leaving oven on.
Carefully open foil package(s), and transfer ribs with large spatulas to a clean, foil-lined baking sheet, still rib side up. Baste rib side well with lots of teriyaki sauce, place back into oven and bake for 5 – 10 minutes. Remove from oven, carefully turn over, and baste top (meaty side) with lots more teriyaki sauce. Pop back into oven and bake another 5 minutes. Cut into serving-sized pieces.
Serve hot with wild rice, and a nice green veggie or tossed salad. Enjoy!