Sparerib Teriyaki
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees Tender pork spareribs simmered in a savory-sweet homemade teriyaki glaze and oven-roasted until beautifully browned. This vintage recipe offers a delicious twist on classic weeknight pork dishes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 40 mins | None | 4 Servings |
🔪 Key Equipment
- Saucepan
- Roasting pan
- Stirring spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Soy Sauce | null |
| 1/2 Cup | Sugar | null |
| 2 Teaspoons | Worcestershire Sauce | null |
| 1 Tablespoon | Vinegar | null |
| 3 Tablespoons | Catsup | null |
| 1 Teaspoon | Dry Mustard | null |
| As needed | Cut Up Spareribs | cut into pieces |
Instructions
Step 1: Make the Teriyaki Sauce and Simmer
- In a saucepan, mix the 1/2 cup soy sauce, 1/2 cup sugar, 2 teaspoons Worcestershire sauce, 1 tablespoon vinegar, 3 tablespoons catsup, and 1 teaspoon dry mustard. Bring the mixture to a rolling boil.
Step 2: Simmer the Spareribs
- Add the cut up spareribs to the boiling sauce and let them simmer for 20 minutes, stirring occasionally until the meat begins to absorb the flavors.
Step 3: Roast to Finish
- Drain the spareribs, reserving the excess sauce, and place them in a roasting pan. Roast in a preheated oven at 325°F to 350°F until browned and tender, about 20 to 30 minutes, using the reserved excess sauce for basting.
💡 Make-Ahead & Storage: Spareribs can be simmered in the sauce up to one day in advance, then refrigerated before roasting.
Original Recipe Scan
