Teriyaki ribs

1987alum · Post by **1987alum** » Mon Oct 08, 2007 11:35 am

Yep, made some up yesterday and, good lord, were they every good!

Also test out a simple pickled cucumber recipe it was a phenomenal side dish. Having this weather in October makes for a great grilling season!

PGY Tiercel · Post by **PGY Tiercel** » Mon Oct 08, 2007 1:13 pm

Details man. What'd ya use? How'd ya cook it?

1987alum · Post by **1987alum** » Mon Oct 08, 2007 1:29 pm

PGY Tiercel wrote:Details man. What'd ya use? How'd ya cook it?

The sauce is pretty simple ...

2 cups mirin, 1 cup sake, 1 cup pineapple juice, 1 cup soy sauce, 6 tablespoons of honey, 1 big ol' fresh ginger root peeled and sliced about 1/4 inch thick.

Whisk all that together and put it on the grill over medium/medium high heat (I go about 425 or so). It should cook for about 20 minutes. It is crucial that the sauce thicken a bit!

I cook my ribs for about 8 hours in a covered roaster at 220 or so. They're rubbed with a combination of fresh ground black paper, garlic powder, cumin and ground ginger. Before I rub them with spices, I rub them down with a little bourbon and some roasted garlic. I place a bottle and half of lager and/or porter in the bottom of the pan.

Once the ribs go to the grill, I baste them with the teriyaki sauce about every three to five minutes. After about 30 minutes, it's time to eat!

The cucumbers .... my father-in-law found these mini cukes and they are perfect! Take 2 cups of rice wine vinegar, one tablespoon of suger and a healthy dash of crushed red pepper flakes and whisk it all together. Combine that with sliced cukes (about 1/4 inch thick), cover and let sit for about 90 minutes in the fridge. Uncover and eat.

What a great meal. Yummy!

hammb · Post by **hammb** » Mon Oct 08, 2007 4:37 pm

Loin Backs or Spares 87?

Seems like a long time to cook Loin Backs, I'll bet they were plenty tender though!

I was thinking about brewing some beer and doing some ribs this Saturday morning and eat some ribs during the Miami game

1987alum · Post by **1987alum** » Mon Oct 08, 2007 4:59 pm

hammb wrote:Loin Backs or Spares 87?

Seems like a long time to cook Loin Backs, I'll bet they were plenty tender though!

I was thinking about brewing some beer and doing some ribs this Saturday morning and eat some ribs during the Miami game

baby backs ... they fall off the bone!

Gotta say, the bourbon and beer make a huge difference. A friend of mine puts water in the bottom of his roaster and that helps make them tender, but the bourbon and beer add good flavor.

And oh, that teriyaki sauce ...

hammb · Post by **hammb** » Mon Oct 08, 2007 8:04 pm

Sounds good man.

I don't care for Teriyaki, so I probably won't be trying this out, but it's all about making something that you can enjoy

Personally, I'm a BBQ traditionalist...I do my ribs low 'n' slow on the smoker. 5 hours or so at 225* over a hardwood charcoal fire. I like to mix hickory & cherry or apple chunks for smoke flavor.

Then I coat it with my mustard based BBQ sauce. Good stuff for sure

Pair it up with a nice IPA!

Yep...gonna have to bust out the BBQ this weekend, methinks...

Jacobs4Heisman · Post by **Jacobs4Heisman** » Mon Oct 08, 2007 10:08 pm

1987alum wrote: They're rubbed with a combination of fresh ground black paper,

The sauce sounds delicious, as I love me some teriyaki. I've never thought of using a paper based rub, though.