Crispy Teriyaki Ribs

with Sweet Teriyaki Sauce & Marinade
time: Over An Hour | serves: 2 to 4
  • Baby back ribs
  • Dry rub
  • 1 cup vegetable oil
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 cup Sweet Baby Ray's Sweet Teriyaki
  • 6 scallions, thinly sliced
  • Sesame seeds, for garnish
  • Heat oven to 350°F.
  • Coat ribs with your favorite dry rub. Wrap in tin foil and bake for 2 hours. Remove from oven and cut into individual ribs.
  • In a large pot, heat 1 ½ inches of vegetable oil to 350°F. In a large bowl, whisk the flour with the cornstarch. Toss the ribs in the flour mixture and shake off the excess. Place in the pot and fry for two minutes until the coating is lightly golden and crisp. Transfer the ribs to paper towels to drain.
  • Place rib pieces in a bowl and add Sweet Baby Ray’s Teriyaki sauce. Toss to coat.
  • Top with sesame seeds and green onions.

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