Teriyaki Pork Ribs Made from Scratch

succulent pork ribs are coated in a rich, homemade teriyaki sauce that’s both sweet and savory. Perfect for a cozy dinner, they’re easy to make and sure to impress your family and friends.

Chef Tips

Marinate the ribs for at least a few hours or overnight to let the flavors fully soak in.
Cook the ribs low and slow to ensure they become tender and juicy.
Use a grill or broiler at the end to get a nice caramelized finish on the sauce.

Ingredients 0/8

1 cup soy sauce ¾ cup white sugar ½ red onion, thinly sliced 1 tablespoon sesame seeds 1 tablespoon sesame oil 1 teaspoon chopped garlic 1 teaspoon ground ginger 3 pounds boneless country-style ribs

Why You'll Love Making This

These ribs are tender, flavorful, and packed with a perfect balance of sweet and savory notes. Making the sauce from scratch allows you to control the ingredients and customize the taste to your liking. It’s a satisfying dish that feels special but is easy enough for any weeknight.

Directions

Stir the soy sauce and sugar in a microwave-safe bowl, then heat it on high for about 2 minutes. Once it’s warm, stir in the onion, sesame seeds, sesame oil, garlic, and ginger to make your marinade. Slice the pork into thin, 1/4-inch cutlets and lay them out in a dish or pan. Pour the marinade over the pork, making sure each piece gets coated, then pop it in the fridge for at least 4 to 5 hours—overnight if you have the time, especially if your slices are a bit thicker. When you’re ready to cook, preheat your oven to 350°F (175°C). Arrange the pork cutlets on a nonstick, oven-safe pan, spreading them out evenly, and save the leftover marinade. Bake the pork until it’s cooked through and an instant-read thermometer hits 160°F (71°C), which should take around 15 to 20 minutes. While the pork is baking, heat the reserved marinade in the microwave for about 2 minutes until it starts to boil. Once the pork is done, drizzle the hot marinade over the top and serve.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

How To Enjoy This Dish

Serve these ribs with steamed white rice or garlic fried rice for a hearty meal. A side of stir-fried vegetables or a fresh cucumber salad can add a nice contrast and balance the richness of the meat.

Refrigeration Tips

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or on the stovetop to keep them moist. You can also freeze the ribs for up to 2 months; thaw in the refrigerator before reheating.

Frequently Asked Questions

Can I use bone-in ribs instead of boneless for this recipe?

Yes, but cooking time will be longer. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Can I grill the pork instead of baking it?

Yes, grill over medium heat until the internal temperature reaches 160°F (71°C), about 4-5 minutes per side depending on thickness.

Can I substitute brown sugar for white sugar?

Yes, brown sugar works well and will add a slight molasses flavor to the marinade.

Is it necessary to heat the marinade before mixing?

Heating helps dissolve the sugar and blend flavors better, but you can mix without heating if short on time.

How thick should I slice the pork cutlets?

Aim for about 1/4-inch thick slices for even cooking and best flavor absorption.

Can I make the marinade ahead of time?

Yes, you can prepare the marinade up to a day in advance and store it in the fridge.

What can I serve with this dish?

It pairs well with steamed rice, sautéed vegetables, or a fresh green salad.