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Happy Mouth Yakitori Ribs


yakitori ribs
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4.20 from 10 votes
Japanese Yakitori sauce is usually painted on grilled meats, but it works wonder on smoked ribs too.

Course:
Main Course
Cuisine:
Japanese

Makes:

1 rack of ribs
Servings: 3

Takes:

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes

Ingredients

Notes:
Optional. If you like the high heat of wasabi, put a dab on your plate and dip the meat into the green paste.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Make the sauce. This can be done hours ahead.
  • Prep. Skin 'n' trim the slab. Cut the slab into individual bones trying to leave the same amount of meat on all sides of all bones.
  • Fire up. Set up the grill for 2-zone cooking or fire up your smoker and shoot for about 225°F on the indirect side.
  • Cook. Place the ribs over indirect heat. Put the lid on but resist the temptation to add wood. I think it clashes with the sauce. After 2 hours baby backs should be ready for sauce. They cook a lot faster when cut into individual bones than when cooked as a slab. Paint both sides with sauce or dip them in the sauce and put them back on for about 15 minutes to bake it on. One coat should be enough.
  • Serve. Just before serving, sprinkle them with the green onions as a garnish. If anyone reaches for a knife and fork, throw them out.

Nutrition per Serving

Calories: 589kcal | Carbohydrates: 23g | Protein: 39g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1304mg | Potassium: 612mg | Fiber: 2g | Sugar: 19g | Vitamin A: 167IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 3mg