Ginger Teriyaki Ribs with KOW Orange Wine

Ginger Teriyaki Ribs

15 minutes 2 hours 15 minutes 4–6 servings

Ingredients

• 3 teaspoons kosher salt
• ½ teaspoon cracked black pepper
• 2 tablespoons avocado oil
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, grated
• 1 to 2 racks of baby back ribs (about 2½ pounds each), silver skin removed
• ½ cup (120 ml) store-bought teriyaki sauce
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 teaspoons Sriracha (optional)
• 1 clove garlic, grated

Instructions

1. Preheat oven to 500ºF. Season the ribs with salt and pepper on both sides. Brush with avocado oil and spread the grated ginger and garlic evenly over both sides.
2. Place each rack of ribs on a large piece of heavy-duty aluminum foil. Wrap tightly and place on a baking sheet.
3. Bake at 500ºF for 20 minutes. Then reduce heat to 250ºF and continue baking for 1½ hours until the ribs are tender.
4. Meanwhile, in a small bowl, mix the teriyaki sauce, soy sauce, rice vinegar, sesame oil, ginger, Sriracha (if using), and garlic. Set aside.
5. When the ribs are done baking, unwrap and baste them with a few tablespoons of the teriyaki sauce mixture.
6. Preheat grill or broiler to high. Grill or broil the ribs for a few minutes on each side until browned and crispy, basting once or twice more during cooking.
7. Cut the ribs and serve with additional sauce on the side.

xoKatie