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
- 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.