Teriyaki-Glazed Ribs Recipe

ingredients

4 racks pork baby back ribs (1 lb each)
1 tablespoon olive oil or vegetable oil
4 green onions, thinly sliced
1/2 cup teriyaki sauce
2 tablespoons cornstarch
3 tablespoons finely chopped, peeled fresh ginger
12 ounces quince or apple jelly
5 medium nectarines, each cut in half and pitted
2 tablespoons sugar
grilled French bread (optional)

directions

In 8 quart saucepot or Dutch oven, heat ribs and water to cover to boiling over high heat Reduce heat to low; cover and simmer 45 to 60 minutes, until tender transfer to platter If not serving right away, cover and refrigerate

Prepare Glaze: In 1 quart saucepan, heat oil over medium heat

Add green onions and cook, stirring frequently, until golden Stir in teriyaki sauce, next 3 ingredients, and 1/4 cup water Cook, stirring, until mixture thickens and boils

Boil 1 minute Sprinkle nectarines with sugar Place cooked ribs on grill over medium heat

Grill 15 minutes, turning frequently, and brushing with glaze during last 5 minutes of cooking, until heated through After ribs have cooked 5 minutes, add nectarines to grill

Cook 10 minutes, turning often, or until browned serve ribs and nectarines with French bread, if you like

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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