Honolulu Spareribs

These Hawaiian-inspired spareribs get their flavor from a two-stage process that cuts the usual rib cooking time way down. A quick lemon-garlic microwave pre-cook tenderizes the meat, then a teriyaki glaze caramelizes under the broiler or on the grill for sticky, lacquered edges.

The lemon juice does double duty here. It tenderizes the pork during that initial microwave stage and brightens the rich teriyaki glaze so the ribs taste vibrant instead of one-note sweet. Green onions stirred into the sauce add a sharp, fresh bite that balances the salty-sweet glaze.

Baste frequently during broiling or grilling. Each layer of teriyaki builds up and chars slightly, creating those glossy, caramelized spots that make these ribs so addictive.

Chef Tips

• Cut ribs into individual pieces before cooking so they microwave evenly and each piece gets maximum glaze coverage under the broiler.
• Watch closely when broiling. Teriyaki sauce has sugar that burns fast, so 6 minutes per side is a guideline. Pull them when the edges darken and bubble.
• If grilling, keep the ribs over medium-hot coals, not directly over flames. Flare-ups from dripping fat and sauce will char them black before the inside finishes.

Variations

• Add a tablespoon of pineapple juice to the teriyaki mixture for a sweeter, more tropical glaze.
• Sprinkle toasted sesame seeds over the finished ribs for crunch and nuttiness.
• Swap pork ribs for boneless country-style ribs if you prefer meatier, less fatty cuts.