Cooked in the oven until the meat falls away from the bone then finished on the barbecue for a delicious char, these slow-cooked teriyaki beef ribs are bound to promote gratitude all round. Before the meal, it’s traditional to say “itadakimasu”, meaning “I humbly receive”.
Ingredients
Spice rub
Teriyaki sauce
Method
1.For spice rub, combine ingredients, plus 1 tsp sea salt flakes, in a small bowl.
2.Pat ribs dry with paper towel. Peel away thin membrane on the bone side. Rub spice mix all over ribs to completely cover then place on a roasting tray.
3.Preheat oven to 160ËšC. Combine teriyaki sauce ingredients and 125ml water in a jug; pour into tray. then cover with foil. Bake for 4 hours or until meat is tender and pulls away from the bone.
4.Preheat a barbecue or char-grill pan on medium-high heat. Lightly brush spring onions with oil, then barbecue, turning occasionally, until charred (2-3 minutes).
5.Spoon teriyaki sauce from the pan over ribs to coat. Barbecue, turning frequently and basting occasionally, until charred and caramelised. Transfer to a large platter with barbecued spring onions and drizzle with remaining teriyaki. Scatter with toasted sesame seeds and serve with rice and pickles.
Drink suggestion Fukuju Junmai Ginjo, Nada, Hyogo prefecture.
Notes