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Roasted Teriyaki Spareribs

Maren Caruso

Servings: 4

A low oven gently roasts these ribs to a moist and tender doneness. The sweet-salty teriyaki glaze goes well with steamed rice and stir-fried vegetables.

This recipe is excerpted from Big Buy Cooking.


For the ribs

  • 2 racks pork spareribs (about 9 lbs.)
  • 2 Tbs. light brown sugar
  • Kosher salt
  • 1 Tbs. Asian sesame oil
  • 2 tsp. five-spice powder

For the glaze

  • 1/4 cup peeled and coarsely chopped fresh ginger
  • 2 medium cloves garlic, coarsely chopped
  • 2 Tbs. canola oil
  • 1/2 cup honey
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tbs. white vinegar
  • 1 Tbs. Asian sesame oil
  • 2 tsp. toasted sesame seeds
  • 1 tsp. Asian chili sauce (like Sriracha)
  • 2 tsp. cornstarch


Prepare & cook the ribs

  • Position a rack in the center of the oven. Heat the oven to 325°F. Line a rimmed baking sheet with aluminum foil, and place a cooking rack on top of the foil. In a small bowl, mix the brown sugar, 1 Tbs. salt, the sesame oil, and 5-spice powder, and rub over the ribs. Arrange the ribs meaty side up on the rack. Roast until the ribs brown and become tender, about 2 hours.

Make the glaze

  • Put the ginger and garlic in a mini chopper or food processor and process until minced. In a small (2-quart) saucepan, combine the canola oil, garlic, and ginger, and cook over medium heat, stirring occasionally, until the mixture becomes very fragrant and the garlic and ginger start to brown lightly, about 2-1/2 minutes. Add the honey, soy sauce, vinegar, sesame oil, sesame seeds, and chili sauce, and bring to a simmer. Whisk the cornstarch with 2 Tbs. water and stir into the honey mixture. Cook the sauce, stirring, until it thickens, about 1 minute. Remove from the heat. Divide the glaze between two bowls, and set one bowl aside.
    Raise the oven temperature to 425°F. Brush the ribs with one bowl of the glaze and continue to roast, brushing every couple minutes, until the glaze browns and caramelizes, about 10 minutes total. Remove from the oven and let cool for a couple minutes, then transfer the ribs to a cutting board and cut the racks in half (meaty side down so they’re easier to slice). Serve with the remaining glaze for dipping.


Rate or Review

Reviews (4 reviews)

  • Rhodocro | 07/13/2020

    These were great and super easy to make. The family really enjoyed them. I will be making them again!!

  • OakvilleK | 01/28/2019

    These are delicious! I have always pre-steamed my pork ribs, but this method of slow roasting is much better. Tender and moist with a nice crispy outside. The teriyaki sauce is great too. I find Fine Cooking recipes to be reliably excellent.

  • Timeinkitchen | 11/15/2014

    Really good recipe! Ease in preparation yet the result is simply delicious. My little boy enjoys it so much he asks to bring it to school for lunch the next day.Another tip though: be sure to rinse and dry your ribs well so that the dry rubs will adhere to the ribs.

  • SIMONE1950 | 06/05/2012

    Easy to prepare and a wonderful flavor. We all enjoyed it very much.

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