Oven Roasted Black Pepper Teriyaki Glazed Ribs

This Oven Roasted Black Pepper Teriyaki Glazed Ribs is a fun flavor variation to my Honey BBQ Glazed Ribs, and a crowd favorite for dinner parties! This recipe packs a lot more heat and sweetness – with the same easy 3 steps: marinade, dry rub, and glaze. The sticky teriyaki glaze melds so well with that extra kick of black pepper from the dry rub. These tender, fall-off-the-bone ribs are perfect for a larger crowd, but you might end up not wanting to share!

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Birthday Meal For My Family

I just made this rib recipe for our last big 15 person family gathering. While I was making it, I thought, “What if I made it into a smokey black pepper teriyaki glaze instead next time?” Let me tell you, it was so so good that I will 100% be adding this to my next big gathering!

I’m hosting my family for dinner on the last day of birthday week, and I’m very excited for my family to come over tonight! Instead of spicy garlic shrimp, I think I want to make some ribs. Since I’m heading to Taiwan soon, I’m also cleaning out my fridge with an easy macaroni salad. Since I’m rushing this recipe today, I’m skipping the marinating and going straight to dry rub. But, I’ll be giving you the full recipe.

Black Pepper Teriyaki Ribs Ingredients

Pork Ribs

Today I’m using St. Louis Style Ribs for our BBQ ribs. But, this recipe works just as well with a baby back rib or spare ribs. Before cooking, make sure to trim off any excess fat and the membranes. This is a really important step to help avoid chewy or rubbery ribs. It also allows the dry rub and marinade to fully penetrate for maximum flavor and even cooking.

Use a butter knife to loosen a corner of the membrane, then grip it with a paper towel and just pull. It should come off fairly easily!

Orange Juice Marinade

My favorite way to get extra tender ribs is overnight marination. Because I didn’t have time today, I decided to go straight to seasoning. If you have time to prep a day ahead, I absolutely recommend not skipping this step like I did. My top marinade? Fresh orange juice. It’s naturally acidic, making it a wonderful meat tenderizer. To really let the acidic juice work its magic, let it sit overnight.

Black Pepper Dry Rub

To get all of the flavors into the ribs while in the oven, we’re starting with a black pepper dry rub. Instead of letting the glaze take over with sticky sweetness, this intensely peppery base of both white and black pepper cuts through. It’s punchy but balanced. This contrast of spicy and tangy-sweet makes it so easy to eat one rib after another.

After generously applying the dry rub seasonings all over the ribs, they are slow-baked in the oven at a lower temperature to lock in the juiciness and infuse that super smokey flavor.

Teriyaki Glaze

The MVP of the ribs is of course, the sticky teriyaki glaze. It’s tangy, sweet, and just the right amount of thickness to coat every part of that rib with sticky goodness. Made with honey, soy sauce, ketchup, and vegetarian oyster sauce, its glaze thickens into a beautiful gloss. In one bite, you get this bright and tangy glaze that matches so well with that warm, peppery dry rub underneath.

Make sure the keep an eye on your ribs, because the extra sugars in the glaze makes it easy to burn. Finish It off with an extra layer of glaze after broiling, and your ribs are ready!

Step By Step Process For BBQ Soy Glazed Ribs

1. Trim off any excess fat and remove the membrane from the back of the ribs.
2. In a large dish, marinate the ribs in orange juice. Cover and refrigerate overnight.
3. In a small bowl, mix together the white pepper, onion powder, garlic powder, paprika, salt, and black pepper.
4. After marinating, take the ribs out and pat dry. Generously coat both sides with the dry rub.
5. Wrap the ribs tightly in foil, ensuring the seam is at the top to trap the juices in.
6. Bake at 285°F for 3 hours until tender and juicy.
7. In a small saucepan, combine soy sauce, honey, vegetarian oyster sauce, dashi, ketchup, and freshly grated ginger.
8. Bring to a low boil and simmer for 5 minutes, stirring occasionally.
9. Once the ribs are done baking, unwrap them and brush a generous layer of glaze on both sides.
10. Place the ribs back in the oven under the broiler on high for 2-3 minutes, watching closely to avoid burning.
11. Remove from the oven and brush on another layer of glaze.
12. Let the ribs rest for 5-10 minutes before cutting them apart.

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