- 2½ - 3 kg pork spare ribs (6 lbs)
- teriyaki sauce (recipe)
- olive oil
- 1 tsp cayenne pepper (5 ml)
- salt and pepper to taste
Cut the ribs into separate pieces, I like to cut into single ribs, you can make them 2 or 3 ribs wide depending on size.
In a large cooking pot, cover the ribs with water, add 2 tsp (10 ml) salt and 1 tsp (5 ml) cayenne pepper.
Bring to a boil and simmer for about 35 minutes, skimming off any foam and excess fats that rise to the surface.
Drain and transfer to a glass bowl or casserole.
Pour teriyaki sauce over the ribs while they are still warm.
Use a brush or spoon to massage the sauce into the ribs.
Cover and refrigerate for at least four hours.
Preheat oven or barbecue to 350°F or 180°C.
Use a brush to remove excess teriyaki sauce, brush lightly with oil.
Bake on a grill in an ovenproof dish, or on barbecue grill, brush with oil after 15 minutes and turn.
After 15 minutes or so, turn and brush lightly with oil and teriyaki sauce.
Add more teriyaki sauce to finish and bake for an additional 5 minutes or so.