Oven Roasted Black Pepper Teriyaki Ribs
By Tiffy Cooks
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!
Ingredients
Ribs
- 1 large rack of ribs about 7 pounds or 3.2 kg
- 3 cups fresh orange juice
Black Pepper Dry Rub
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
Teriyaki Glaze
- 1 cup soy sauce
- 3 tablespoons vegetarian oyster sauce
- 2 tablespoons dashi powder
- 3 tablespoons ketchup
- ½ cup honey
- 1 tablespoon freshly grated ginger
Instructions
- Trim off any excess fat and remove the membrane from the back of the ribs.
- In a large dish, marinate the ribs in orange juice. Cover and refrigerate overnight.
- In a small bowl, mix together the white pepper, onion powder, garlic powder, paprika, salt, and black pepper.
- After marinating, take the ribs out and pat dry. Generously coat both sides with the dry rub.
- Wrap the ribs tightly in foil, ensuring the seam is at the top to trap the juices in.
- Bake at 285°F for 3 hours until tender and juicy.
- In a small saucepan, combine soy sauce, honey, vegetarian oyster sauce, dashi, ketchup, and freshly grated ginger.
- Bring to a low boil and simmer for 5 minutes, stirring occasionally.
- Once the ribs are done baking, unwrap them and brush a generous layer of glaze on both sides.
- Place the ribs back in the oven under the broiler on high for 2-3 minutes, watching closely to avoid burning.
- Remove from the oven and brush on another layer of glaze.
- Let the ribs rest for 5-10 minutes before cutting them apart.
