Beef teriyaki ribs is a fusion between Asian and Western taste. The teriyaki marinade and barbecue sauce blend together well, giving the meat a delectable flavor.
2 lbs. beef spare ribs
6 pepper corns
1 bay leaf
1 medium sized white onion
For the teriyaki marinade:
2/3 cup soy sauce
1/2 cup mirin
1/2 teaspoon sesame oil
2 tablespoons sugar (preferably brown)
6 garlic cloves, minced
1/2 inch piece fresh ginger, peeled and minced
For the barbecue sauce:
1 cup hoisin sauce
1/2 cup soy sauce
3 tablespoons cider vinegar
1/3 cup freshly squeezed orange juice
Put the beef ribs, bay leaf, peppercorns and onion in a heavy pot or Dutch oven. Fill it with water until the beef is covered. Place the pot over high heat and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the ribs are soft. Use a pressure cooker if desired. Remove the meat from the pot and place them on a shallow dish. Air-dry them for at least thirty minutes.
In a small bowl, combine the soy sauce, mirin, sesame oil, sugar, garlic cloves and ginger. Mix well until the sugar is dissolved. Pour the marinade over the beef ribs and let it sit in the refrigerator for at least two hours or up to overnight. Turn at least once.
Place the hoisin sauce, soy sauce, cider vinegar and orange juice in a bowl. Mix well and set aside.
Grill the ribs for eight to ten minutes per side or until it is done to your liking. Baste it with the barbecue sauce while grilling. Transfer the ribs on a platter or individual plates. Serve with barbecue sauce on the side.
Photo Courtesy Of: Bordecia34