Ribs are not traditional in Japanese yakitori restaurants where the food is served on skewers, but the sweet salty sauce makes fantastic yakitori ribs.
I first discovered yakitori years ago when my wife gave a scientific paper at a conference in Japan. I tasted the combo of grilled meat and flavored soy sauce at a baseball game and then at every street corner vendor I could. If you’ve already had the sauce on quick grilled meats, try it on slow cooked pork ribs. Here’s my yakitori ribs recipe. Click here for the sauce itself.
Makes:1 rack of ribs
- ½ cup Japanese Happy Mouth Yakitori Sauce
- 1 slab baby back ribs
- 2 green onions chopped for garnish
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
- 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.