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Teriyaki-Glazed Pork Spare Ribs Recipe

Teriyaki-Glazed Pork Spare Ribs

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

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  • on March 05, 2013

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    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

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  • on July 07, 2012

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    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.

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  • on January 23, 2012

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    This was an excellent "base" recipe. I added, of course, and subbed. Why not?? Love this anyway

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  • on January 12, 2012

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    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.

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  • on December 29, 2011

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    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.

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  • on August 22, 2011

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    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.

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  • on August 02, 2011

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    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.

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  • on May 18, 2011

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    so good!

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  • on May 16, 2011

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    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!

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  • on April 12, 2011

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    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.

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