Teriyaki Tangerine Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TANGERINE TERIYAKI RIBS



Tangerine Teriyaki Ribs image

Provided by Sandra Lee

Categories     main-dish

Time 6h10m

Yield 4 servings

Number Of Ingredients 6

3 racks pork baby back ribs
2 cups tangerine juice (recommended: Harvest)
2 packets (1.06-ounce) ginger teriyaki marinade mix
2 cups hickory chips soaked in water at least 1 hour
1 cup tangerine juice
1 cup barbeque sauce (recommended: KC Masterpiece)

Steps:

  • Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside.
  • In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix. Pour marinade mixture over ribs. Cover and let marinate in the refrigerator for 1 to 3 hours.
  • Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes). Remove ribs from marinade mixture, but do not discard marinade. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to smokebox or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2 1/2 hours.
  • While ribs are cooking, make sauce by first adding rib marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add the tangerine juice and BBQ sauce. Simmer 10 minutes and remove from heat.
  • About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more sauce and repeat. Cook an additional 10 minutes. Cut into portions and serve hot with sauce on the side.
  • INDOOR: Prepare and marinate ribs as directed. Preheat oven to 350 degrees F. Remove ribs from marinade, reserving marinade, and place meat side up on a rack in a shallow roasting pan. Tightly cover with foil. Bake preheated oven for 1 hour. While ribs are baking, make sauce as directed. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce.

SLOW-COOKER TERIYAKI RIBS



Slow-Cooker Teriyaki Ribs image

Provided by Ree Drummond : Food Network

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 racks baby back ribs (about 5 pounds total)
Kosher salt
1 head garlic, cloves peeled and roughly chopped
One 3-inch piece fresh ginger, peeled and roughly chopped
1/2 cup honey
1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons cornstarch
1/4 cup mayonnaise
1/4 cup rice vinegar
2 teaspoons honey
One 14-ounce bag shredded coleslaw mix
1 cup fresh cilantro leaves
1 small red onion, thinly sliced
Kosher salt and freshly ground black pepper

Steps:

  • For the ribs: Cut each rack of ribs in half. Sprinkle the ribs with salt. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on low heat for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.
  • Transfer the ribs to a baking sheet and loosely cover to keep warm.
  • Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over medium-high heat. Stir together the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
  • Cut the ribs into pieces and put back in the skillet with the sauce. Toss to coat. Turn off the heat and keep warm.
  • For the slaw: Whisk together the mayonnaise, vinegar and honey in a large bowl. Add the coleslaw mix, cilantro and red onion and toss to coat well. Season with salt and pepper if needed. Tip into a serving bowl.
  • Serve the ribs in the skillet with the slaw alongside.

PORK RIBS WITH HOMEMADE TERIYAKI SAUCE



Pork Ribs with Homemade Teriyaki Sauce image

You'll never buy teriyaki sauce again. You can substitute chicken thighs in this rib recipe for an easier prep since they won't need to be cut up. Serve immediately over sticky rice.

Provided by kimberly

Categories     World Cuisine Recipes     Asian

Time 4h35m

Yield 8

Number Of Ingredients 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

Steps:

  • Mix soy sauce and sugar together in a microwave-safe bowl and microwave on high for 2 minutes. Stir in onion, sesame seeds, sesame oil, garlic, and ginger.
  • Slice pork into 1/4-inch cutlets and place in a marinating pan or dish, spreading out evenly. Pour the marinade over the pork and refrigerate for at least 4 to 5 hours; overnight is better if you cut them thicker.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread pork evenly on a nonstick, oven-proof pan. Reserve the marinade.
  • Bake in the preheated oven until an instant-read thermometer inserted into the pork reaches 160 degrees F (71 degrees C), 15 to 20 minutes. Remove from the oven.
  • Microwave remaining marinade on high for 2 minutes, or until it begins to boil. Pour over the pork.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 22.4 g, Cholesterol 61 mg, Fat 18.2 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.7 g, Sodium 1852 mg, Sugar 19.6 g

TERIYAKI-GLAZED PORK SPARE RIBS



Teriyaki-Glazed Pork Spare Ribs image

Provided by Tyler Florence

Categories     main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 14

Salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
2 tablespoons white sesame seeds, for garnish
Cilantro leaves, chopped, for garnish
Green onion, thinly sliced, for garnish
1 cup low-sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2 -inch piece fresh ginger, cut into 1-inch coins

Steps:

  • Preheat the oven to 300 degrees F.
  • Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
  • To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
  • In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.

TERIYAKI TANGERINE RIBS



Teriyaki Tangerine Ribs image

We usually prepare ribs on the grill. But the recipe is so good, you won't miss that smoky flavor if you bake these in the oven instead. Tangerines are a favorite of mine, but oranges work just as well.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 7

4 pounds country-style pork ribs
2/3 cup fresh tangerine or orange juice
1/3 cup light corn syrup
2 tablespoons soy sauce
1 teaspoon grated tangerine or orange zest
1/2 teaspoon ground ginger
1 garlic clove, minced

Steps:

  • Place ribs, meat side down, on a rack in a foil-lined shallow roasting pan. Bake at 425° for 30 minutes. Drain; turn ribs. Reduce temperature to 350° and bake 30 minutes longer., Meanwhile, combine remaining ingredients in a saucepan; bring to a boil. Remove from the heat and set aside. Remove ribs from rack; discard drippings and foil. Return ribs to pan; pour tangerine mixture over ribs. , Bake, uncovered, turning ribs often, for 30-40 minutes or until tender.

Nutrition Facts : Calories 286 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 27g protein.

SLOW COOKER TERIYAKI RIBS



Slow Cooker Teriyaki Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 8h25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 racks baby back ribs (about 5 pounds total)
1 head garlic, peeled and roughly chopped
One 3-inch piece fresh ginger, peeled and roughly chopped
1/2 cup honey
1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons cornstarch
Serving suggestion: coleslaw

Steps:

  • Cut each rack of ribs in half. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and cook on a low heat for 8 hours.
  • Transfer the ribs to a baking sheet and loosely cover with foil to keep them warm.
  • Strain the cooking juices from the slow cooker into a large skillet. Stir in the honey, soy sauce and vinegar. Bring to a boil over a medium-high heat.
  • Mix the cornstarch with 2 tablespoons water in a small bowl, then whisk into the skillet and simmer until thickened, about 1 minute.
  • Add the ribs to the sauce in the skillet and turn to coat.
  • Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.

KOREAN BARBECUE SHORT RIBS TERIYAKI



Korean Barbecue Short Ribs Teriyaki image

We are doing Korean-style barbecue beef short ribs, except that we're going to use a classic Japanese teriyaki marinade, which aside from being super easy, works incredibly well on this cut of beef. I served mine with rice and coleslaw, and topped the ribs with green onion and cilantro or cilantro flowers.

Provided by Chef John

Time 4h15m

Yield 4

Number Of Ingredients 8

½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
¼ cup packed brown sugar
2 teaspoons finely grated ginger
2 tablespoons finely minced green onions
1 teaspoon ground turmeric
2 pounds beef short ribs, cut flanken-style

Steps:

  • Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
  • Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
  • Preheat a charcoal grill for high heat.
  • Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
  • Serve immediately, spooning or brushing on any accumulated juices from the plate.

Nutrition Facts : Calories 623.9 calories, Carbohydrate 24.4 g, Cholesterol 93.1 mg, Fat 41.6 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 17.6 g, Sodium 1858 mg, Sugar 21.7 g

SLOW-COOKER TERIYAKI RIBS



Slow-Cooker Teriyaki Ribs image

Easy slow cooker rib recipe. Serve with coleslaw.

Provided by kimmi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 4h15m

Yield 4

Number Of Ingredients 5

2 ½ pounds baby back ribs, cut into 2-rib portions
½ teaspoon ground black pepper
⅔ cup teriyaki sauce, divided
1 tablespoon balsamic vinegar
2 cloves garlic, pressed

Steps:

  • Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
  • Cut ribs apart. Combine remaining 1/3 teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 8.7 g, Cholesterol 146.3 mg, Fat 36.7 g, Fiber 0.1 g, Protein 33.1 g, SaturatedFat 13.6 g, Sodium 1966.4 mg, Sugar 7.3 g

More about "teriyaki tangerine ribs recipes"

STICKY RIBS WITH TERIYAKI SAUCE – PRIMAL KITCHEN
sticky-ribs-with-teriyaki-sauce-primal-kitchen image
Web Jun 5, 2019 Instructions. Remove the membrane from the back of the ribs by getting a butter knife under it, and then using a paper towel to grab hold and pull the membrane away. Place ribs in a large resealable plastic …
From primalkitchen.com


FALL-OFF-THE-BONE OVEN-BAKED TERIYAKI RIBS
fall-off-the-bone-oven-baked-teriyaki-ribs image
Web Feb 14, 2021 Directions: 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 …
From wildflourskitchen.com


TANGERINE TERIYAKI CHICKEN WITH GRILLED PLANTAINS
tangerine-teriyaki-chicken-with-grilled-plantains image
Web 1: Arrange the chicken breasts in a baking dish just large enough to hold them. 2: In a bowl, combine the soy sauce, tangerine juice, honey, sesame oil, rum, garlic, scallion whites, and ginger and whisk to mix. Stir in the …
From barbecuebible.com


TERIYAKI MARINATED SPARE RIBS | METRO
Web Preparation. Pour water into a large saucepan and simmer spare ribs for 40 minutes, covered. Preheat barbecue at medium high. In a shallow glass dish, mix all marinade …
From metro.ca


TANGERINE TERIYAKI RIBS | RECIPE | RIB RECIPES, FOOD NETWORK …
Web Dec 19, 2015 - Get Tangerine Teriyaki Ribs Recipe from Food Network. Dec 19, 2015 - Get Tangerine Teriyaki Ribs Recipe from Food Network. Pinterest. Today. Explore. …
From pinterest.com


DELICIOUS BEEF TERIYAKI RECIPES
Web Jul 1, 2021 The combination of beef broth, soy sauce, brown sugar, garlic powder and cornstarch becomes a sweet and syrupy teriyaki sauce when it's cooked with beef and …
From allrecipes.com


TANGERINE TERIYAKI RIBS | PUNCHFORK
Web 3 racks pork baby back ribs; 1 cup barbeque sauce; 2 packets (1.06-ounce) ginger teriyaki marinade mix; 2 cups tangerine juice; 1 cup tangerine juice; 2 cups hickory chips …
From punchfork.com


SLOW-COOKED TERIYAKI RIBS - GOOD HOUSEKEEPING
Web Sep 22, 2015 Simmer remaining teriyaki sauce, balsamic vinegar, and garlic uncovered on medium-high 5 minutes; brush onto cooked ribs. Step 3 Serve with slaw. Garnish with …
From goodhousekeeping.com


SLOW-COOKER TERIYAKI RIBS - THE PIONEER WOMAN
Web May 12, 2020 1 For the ribs: Cut each rack of ribs in half. Scatter the garlic and ginger in the bottom of a 6-quart slow cooker, then top with the ribs, bone-side down. Cover and …
From thepioneerwoman.com


TANGERINE TERIYAKI RIBS - PLAIN.RECIPES
Web Directions. Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside. In a bowl, combine 2 cups …
From plain.recipes


TERIYAKI TANGERINE RIBS RECIPE: HOW TO MAKE IT
Web Save on Pinterest. Tweet this. Email
From stage.tasteofhome.com


Related Search