Terriyaki-Glazed Ribs
Yield
4 servingsPrep
12 hrsCook
20 minReady
12 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork ribs
|
|
| ½ | cup |
brown sugar, light
|
*
|
| ⅓ | cup |
soy sauce, tamari
|
|
| ⅓ | cup |
ketchup
|
|
| ⅓ | cup |
hoisin sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork ribs
|
|
| 118 | ml |
brown sugar, light
|
*
|
| 79 | ml |
soy sauce, tamari
|
|
| 79 | ml |
ketchup
|
|
| 79 | ml |
hoisin sauce
|
*
|
Directions
Cut the ribs into pieces of about 4 ribs each.
Place in the pressure cooker and add water to cover, making sure the water doesn't go beyond maximum fill level.
Cover and bring up to high pressure.
Reduce heat to stabilize pressure and cook 12 minutes.
Release, drain ribs, and allow to cool slightly.
In a large bowl, combine the brown sugar, soy sauce, ketchup, and hoisin.
Stir to mix well.
Add ribs and turn to coat.
Cover and refrigerate 12 to 24 hours.
Prepare a medium-hot grill, preferably with a mix of charcoal and wood.
Remove the ribs from the marinade, letting excess marinade drip back into bowl.
Grill until they are browned on both sides, brushing them several times with reserved marinade.
