Teriyaki-Glazed Pork Spare Ribs

Total Time:
5 hr
Prep:
20 min
Inactive:
2 hr
Cook:
2 hr 40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
  • For the Teriyaki Glaze:
  • 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
Directions

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.


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Pairs Well With
Riesling

Peachy, honeyed white wine

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    56 Reviews
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    Didn't like it very disappointed.
    Update: Our culinary team has clarified the directions for the rub as follows. 
     
    Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use.  
     
    Admin Customer Service
    the 1/2 cup of FIVE SPICE is obviously not right...he just dusted them with the powder. still a bit too much to be honest. that stuff is very strong. the sauce was a bit salty so I added some additional stuff and the whole thing was ok.
    This was an excellent "base" recipe. I added, of course, and subbed. Why not?? Love this anyway 
    I read the reviews so I was aware of the mistake of too much 5 spice powder. Use common sense DUH! I also added brown sugar to the glaze. Baking in the oven was a great way to cook the ribs in the middle of winter. I used baby backs and they were delicious. I even put some regular B Q sauce on top of the glazed ribs and they were really tasty as well.
    Lots of previous raters mentioned the problems with the recipe. I found a more recipe on Tyler Florence's own web page: 
    tylerflorence. com 
    search for "Chinese Spareribs with Teriyaki Glaze" 
     
    I agree that Tyler's recipes are generally very good but this was not one of my favorites. I found the sauce very salty, but did not, as the recipe indicated, use "low sodium" soya sauce. Will be more careful next time. I do like the fact that he included instructions to cook the ribs in the oven. Living in central Canada, where it can be very cold in the winter, we can't BBQ effectively in the winter.
    The ribs were so moist cooking them in the oven that long, but something wrong with the sauce. It was runny and salty, had to add alot of brown sugar, the I added molasses, to make it sticky and not so salty. The recipe was a little different than what he did on the show, which was confusing.
    This was delicious!!! I'm glad I checked the reviews and watched the video because the recipe is still incorrect. I added more brown sugar than the video called for because I found the sauce was not thickening up. The ribs came out so moist and the flavoring and sticky glaze was out of this world.
    so good!
    This was absolutely delicious! My only problem was I had to run out to the store b/c I didn't have enough rice wine vinegar. So, it cooked longer than recommended by nearly an hour. So much the better, Im thinking. I don't know what the heck 5 spice powder is, but gleaned from other reviews that it contained ground cloves, so I sprinkled some of those on the ribs and went with Emeril's essence instead of the Chinese stuff. These were the best ribs my husband and I have ever eaten. Tyler never fails!
    This recipe is still wrong after so many reviews. WATCH THE VIDEO!!!!!!!!!! Like the previous reviews mentioned; there is no way that he used 1/2 cup of the five-spice powder. Also there are two ingredients missing from recipe for the sauce: 1/4 cup brown sugar (looks like more than that but sounds like he said 1/4 cup and scallions. 
     
    Ribs are tasty. I would try to up it to 1/3 cup brown sugar next time though since my less sodium soy sauce is a little more salty than I thought.
    The recipe smells great! Not a glaze though. It doesn't get sticky with these ingredients. Great idea though.
    The receipt wasn't that great as it was written . But what you can do is do the ribs how you would season them for the grill and cook them the same as the receipt and use you own BBQ sauce and its actually very good to do this way. A great substitute to some fresh off the grill ribs
    I wish I'd read the reviews before I wasted an evening making these ribs...OH MY GOSH IT WAS INEDIBLE!!! half a cup of chinese 5 spice powder??? If this is a typo, which I believe it is, than the food network owes me $16.00! I totally agree with the other reviews, the salt curled my hair, and i had guests over! No one could eat it, and ESPECIALLY my kids. YUCK
    Very good recipe, though I used a whole pork loin and put it on the rotisserie. I put the rub on and put it on low so it would get a nice crispy crust, then marinated it for the next 3 hours. Very tender, nice flavor!
    Too salty. I didn't even add that much salt when mixing it with 1/8 cup of Chinese 5-spice. I also used 3/4 cup of soy sauce instead of 1 cup. And I even added some brown sugar. Next time when I make this, I'll use even less soy sauce, no salt, and more brown sugar. Hopefully it turns out less salty! But otherwise the meat was perfect.
    This recipe would be sooo much better if we knew how much salt and pepper to use. As it was we used too much salt and the ribs were hardly edible, sauce was good though, used POG instead of grapefruit juice. POG (passion orange guava juice will try again if you revise the recipe =
     
    I have been making this for a few years.... ever since I first saw the Food 911 episode this recipe appeared on. I usually make this for a crowd (Superbowl, BBQ, etc) and I am telling you the platter is empty within minutes. Kids, adults, seniors.... everyone loves these ribs. Here's how I altered the recipe/instructions.
     
    (1) For those who don't like the 5-spice powder I have found one major improvement for this recipe. I always make these 1 day in advance. They are WAY better the following day and the spices really mellow overnight. (2) I put my 5-spice powder in a shaker jar and just give the ribs a good dusting... not too light... but certainly not a 1/2 cup. (3) For the glaze, I replace the grapefruit juice for orange juice. I cook the glaze for about 40 mins until it is a maple syrup consistency. (4) I glaze them once on the day I am cooking them, let the glaze get some color in the oven then I refrigerate them. When heating them for service the next day I let the ribs come to temp in the oven then I re-glaze them and stick them under the broiler for a few minutes. (5) Slice, then serve!
     

     
    Hey, I made this according to the recipe and really didn't like it. THEN read the comments. I re-made them with the brown sugar, with less grapefruit juice and more ketchup, and let the sauce simmer for longer than 20 minutes. WOW. It was excellent then. Try it with Lagasse's Asian Slaw recipe.
    What a disappointment. This recipe is so awful with the 5 spice - we used only a tiny fraction of what was called for in the recipe and still the whole house smelled awful and the ribs were not eddible. We ended up tossing out all of the expensive ribs and ate a frozen dinner instead.
     

     
    We like spicy asian and ethnic foods so I know it isn't just a matter of personal taste of being sensitive to the 5 spice. The five-spice is just bad and it ruined the ribs!
     

     
    Shame on you Tyler Florence!
    Chinese five spice is an acquired taste. I f you like it this recipe is great. I left out the five spice and the ribs were wonderful. Never had a bad recipe from Tyler!
    The recipe calls for 1/2 cup of Chinese five spice powder, which is way too much. Five spice powder contains star anise and fennel seeds, both of which have a strong licorice flavor. It also has ground cloves, another potent spice that should be used in small quantities. Five spice is very potent and you don't need much. For each pound of ribs, I recommend using only 1 to 2 teaspoons of five spice powder. Adjust to your own liking, but I would start there.
     

     
    You can't make Teriyaki sauce without sugar. Depending on how sweet you like it, I'd recommend 1/3 cup of brown sugar. Teriyaki sauce normally contains sake or mirin. If you don't have sake or mirin, you can use sherry but sake is better. I don't usually add juice to my teriyaki sauce, but I would suggest 1/4 cup of pineapple juice instead of 1 cup of grapefruit juice. The hoisin isn't needed but you can add it if you like it. You can make a good teriyaki sauce with 1/2 soy sauce, 1/2 cup water (or 1/4 cup pineapple juice and 1/4 cup water), 3 minced cloves garlic, 1/4 cup sake or mirin, 1/3 cup brown sugar, 1 inch piece of ginger (chopped), 1 tablespoon lemon juice, 1/2 teaspoon sesame oil, and a few grinds of black pepper. If you don't have fresh ginger, you can substitute 1 teaspoon ground dried ginger. Bring to a boil and simmer covered for 15 minutes. Strain. You can thicken the sauce with a slurry of cornstarch if desired.
     

     
    Tyler is an excellent chef; however, there appears to be editing errors in the recipe and the ingredients in the sauce won't make a good teriyaki, in my opinion!
    Don't know what all the naysayers are talking about. I followed the recipe exactly and loved it. Very complex flavours. If you don't like 5-spice powder, you won't like this. But if you do -- you'll love it. I made the pork and shrimp dumplings from the same episode as well -- totally spot on. Great menu. Although I'd like a green bean or eggplant dish to go with all of this yummy dim sum!
    Like others, I was not sure if this recipe would be worth it after reading some reviews. But i saw the episode when it was aired, and could not stop thinking about it. So i broke down and got the few ingredients i was missing, most I already had in the kitchen. I was hesitant on paying almost $8.00 for a jar of the chinese five spice, but have tasted that spice before and knew it could not be duplicated, you really need the real stuff!! I do not know if some of the reviewers read that you need LOW SODIUM soy sauce, i only had regular so i did not add any extra salt, and instead of ketchup (tends to be salty as well) and chili, I used fresh ground chili paste, it is also on the Asian isle at the grocers.Seriously, they turned out perfect!! And like other reviews, if you do not want the sauce tangy, add the brown sugar, otherwise, just watch the salt, you can always add more at the end after tasting.
    I was very disappointed. They were so salty we were unable to eat them. What a shame. It's often that what you see on Food network is not what you get. Another one to delete! Come on Tyler!
    Never again, the rub is awful smelling and tasting the marinade hardly makes a difference and really I was sick all night just from eating a little bit. This was not work the cost of making it and certainly not the time. Never ever again
    The sauce tasted and smelled so vile that I wouldnt dare ruin a rack of baby back ribs with it! 20 min for the glaze was more like 50! Ran out at 10pm to buy bbq sauce to fix so we wouldnt starve! I have made many of Tyler's recipes and all have been excellent...not sure what happened here!! :(
    * 2 racks pork spareribs, 4 pounds each, trimmed of excess fat
     
    * 1/2 cup Chinese five spice powder
     
    * Sea salt and freshly ground black pepper
     
    * 2 tablespoons sesame seeds, for garnish
     
    * Chopped fresh cilantro and green onion, for garnish
     

     
    Teriyaki Glaze
     

     
    * 1 cup low-sodium soy sauce
     
    * 1 cup grapefruit juice
     
    * 1/4 cup hoisin sauce
     
    * 1/4 cup ketchup
     
    * 3 tablespoons rice wine vinegar
     
    * 1/4 cup brown sugar
     
    * 1 fresh red chile, halved
     
    * 5 garlic cloves, halved
     
    * 2-inch piece fresh ginger, whacked open with the flat side of a knife
     
    These ribs turned out very good despite not having all of the ingredients. I couldn't find the Chinese 5 spice in Kroger so I looked it up online and realized I had 3 of the 5 spices. I made my own rub with cinnamon, salt, and ground clover with a small amount of Kroger grill mates for pork. For the teriyaki sauce, I also couldn't find the hoisin sauce in the store so I just completely eliminated that one. I didn't have chilli peppers, so I mixed in a bit of cayenne pepper to give the spicey flavor. I did have to thickened it up with flour though, b/c it just wasn't thickening fast enough. Overall, the sauce turned out amazing. My mom and fiance thoroughly enjoyed it.
    My wife isn't a huge pork fan so I changed the temp to 325 and roasted a whole 3lb chicken for about 2 hours and 15 minutes using all the same ingredients. It was so moist, and all of the flavors of the dry rub as well as the sauce permeated through the entire bird. Tyler you are the most underrated chef on the network!
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