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.
Happy Mouth Yakitori Ribs
Rate this RecipeJapanese Yakitori sauce is usually painted on grilled meats, but it works wonder on smoked ribs too.
Makes
1 rack of ribsIngredients
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.
Notes
Optional. If you like the high heat of wasabi, put a dab on your plate and dip the meat into the green paste.
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