Spareribs Teriyaki Recipe
Spareribs Teriyaki is a delicious and filling meat preparation that has saved me from fussing over the main dish for parties many times. You will love this Spareribs Teriyaki recipe. Try it!
Ingredients
3 lbs (1.4 kg) spareribs
1/4 Cup (60 ml) soy sauce
1/2 Cup (125 ml) onion, sliced
2 tbsp (30 ml) brown sugar, well packed
1 finely sliced garlic clove
1 tsp (5 ml) ground ginger
1/2 tsp (2 ml) salt
1 tbsp (15 ml) sherry
3 Cups (750 ml) apricot juice or orange juice
5 tsp (25 ml) cornstarch
2 tbsp (30 ml) water
Directions
– Preheat oven to 400 °F (205 °C).
– Slice spareribs in half through the middle and separate into 3-inch (7,5 cm) pieces, then place in a three-quart (4 L) stove-top casserole.
– In a bowl, combine soy sauce, onion, brown sugar, garlic, ginger, salt, sherry, and juice. Pour mixture over spareribs, cover and cook for 1 hour, turning spareribs every 20 minutes. Mean while, dissolve cornstarch in water and set aside.
– Place spareribs in a serving dish and keep warm. Skim excess fat off sauce and add dissolved cornstarch. Stir over high heat for 5 to 6 minutes or until sauce thickens, then pour over spareribs.
– Slice spareribs in half through the middle and separate into 3-inch (7,5 cm) pieces, then place in a three-quart (4 L) stove-top casserole.
– In a bowl, combine soy sauce, onion, brown sugar, garlic, ginger, salt, sherry, and juice. Pour mixture over spareribs, cover and cook for 1 hour, turning spareribs every 20 minutes. Mean while, dissolve cornstarch in water and set aside.
– Place spareribs in a serving dish and keep warm. Skim excess fat off sauce and add dissolved cornstarch. Stir over high heat for 5 to 6 minutes or until sauce thickens, then pour over spareribs.
