How to Make Teriyaki Spare Ribs

Looking for the best teriyaki pork ribs you’ve ever made at home? You’re in the right place. This easy teriyaki spare ribs recipe works whether you want oven baked teriyaki ribs or slow cooker teriyaki spare ribs—and honestly, both methods deliver that sticky, sweet, savory goodness you’re craving.

Here’s the thing. I spent years ordering Japanese teriyaki spare ribs from restaurants, convinced I couldn’t make them at home. Then my neighbor Mr. Tanaka—a retired chef from Osaka—watched me struggling with a rack of ribs one summer afternoon. He shook his head, came over, and changed everything.

My Teriyaki Spare Ribs Journey

Mr. Tanaka didn’t speak much English. But he pointed at my bottle of store-bought sauce and laughed. Actually laughed. Then he disappeared into his house and came back with soy sauce, mirin, sake, and fresh ginger. In broken sentences and lots of hand gestures, he showed me how to make homemade teriyaki sauce for ribs.

“Too much sugar, American sauce,” he kept saying. “Balance. Balance.”

That afternoon changed how I cook ribs forever. The teriyaki spare ribs we made together? My family still talks about them. Mr. Tanaka passed away two years ago, but every time I make this recipe, I think of him standing in my backyard, shaking his head at my mistakes and then nodding when I finally got it right.

Why This Teriyaki Spare Ribs Recipe Wins

Let me be straight with you. This isn’t a quick weeknight dinner. Good teriyaki spare ribs take time. But the actual work? Maybe 20 minutes total. The rest is just waiting—and your house smelling incredible.

Here’s why this recipe beats restaurant versions:

• Homemade sauce with real ingredients (no corn syrup)
• Fall off the bone teriyaki ribs every single time
• Works in the oven OR slow cooker
• Leftovers taste even better the next day
• Impresses people way more than it should for the effort involved

Ingredients You’ll Need for Teriyaki Spare Ribs

For the Ribs

• 3-4 lbs spare ribs – St. Louis cut works best, but baby backs work too
• 1 tsp salt – brings out the meat flavor
• 1/2 tsp black pepper – just a bit of heat
• 1 tsp garlic powder – flavor base

For the Homemade Teriyaki Sauce

• 1/2 cup soy sauce – the backbone of the sauce
• 1/4 cup mirin – adds sweetness and shine
• 2 tbsp sake – or dry white wine if you can’t find it
• 3 tbsp brown sugar – creates that sticky glaze
• 2 tbsp honey – extra depth and caramelization
• 1 tbsp fresh ginger, minced – don’t skip this
• 3 cloves garlic, minced – because garlic makes everything better
• 1 tsp sesame oil – that finishing touch
• 1 tbsp cornstarch + 2 tbsp water – for thickening

Equipment You’ll Need

Nothing fancy here. You probably have everything already:

• Large baking sheet with rack (for oven method)
• Slow cooker (for hands-off method)
• Small saucepan for the teriyaki sauce
• Basting brush
• Aluminum foil
• Meat thermometer (optional but helpful)

How I Make Teriyaki Spare Ribs Step by Step

Step 1: Prep Your Ribs

Remove the membrane from the back of the ribs. This part matters—trust me. Grab a paper towel for grip, get under the membrane at one end, and pull. It should come off in one piece. Season both sides with salt, pepper, and garlic powder.

Step 2: Make the Homemade Teriyaki Sauce for Ribs

Combine soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic in a saucepan. Bring to a simmer over medium heat. Let it bubble gently for 5 minutes. Mix cornstarch with water, add to the pan, and stir until thickened. Remove from heat and stir in sesame oil. Set aside.

Step 3: Cook Your Teriyaki Spare Ribs (Oven Method)

For oven baked teriyaki ribs: Preheat oven to 300°F. Place ribs on a rack over a baking sheet. Cover tightly with foil. Bake for 2.5 hours. Remove foil, brush generously with teriyaki sauce, increase heat to 400°F, and bake another 20-30 minutes. Brush with more sauce every 10 minutes.

Step 3 (Alternative): Slow Cooker Teriyaki Spare Ribs

Cut ribs to fit your slow cooker. Pour half the sauce over ribs. Cook on low for 8 hours or high for 4 hours. Transfer to a baking sheet, brush with remaining sauce, and broil for 5-8 minutes until sticky and caramelized.

Tips That Make a Difference for Perfect Teriyaki Spare Ribs

Don’t skip the membrane removal. I know it seems like extra work. It’s not optional if you want fall off the bone teriyaki ribs.

Real mirin matters. The stuff labeled “mirin-style” is just sugar water with corn syrup. Get the real thing in the Asian aisle or at an Asian grocery store.

Low and slow wins. Rushing ribs never works. That low temperature breaks down the connective tissue properly.

Layer the sauce. Multiple thin coats beat one thick coat every time. You get more flavor and better caramelization.

Easy Variations for Your Teriyaki Spare Ribs

Spicy Teriyaki Spare Ribs

Add 1 tbsp sriracha or gochujang to the sauce. Garnish with sliced chilies.

Pineapple Teriyaki Version

Add 1/4 cup pineapple juice to the sauce. Top finished ribs with grilled pineapple rings.

Sesame Ginger Twist

Double the ginger and add 2 tbsp toasted sesame seeds when serving.

Storage and Reheating Your Teriyaki Spare Ribs

Refrigerator: Store in an airtight container for up to 4 days. The flavors actually get better overnight.

Freezer: Wrap individual portions tightly in plastic wrap, then foil. Freeze for up to 3 months.

Reheating: Best method? Low oven (275°F) covered with foil for 20-30 minutes. Brush with extra sauce before serving. Microwave works in a pinch—cover with a damp paper towel.

Teriyaki Spare Ribs FAQs

Can I make teriyaki spare ribs ahead of time?

Absolutely. Cook them a day ahead, refrigerate, then reheat with fresh sauce before serving. Many people think reheated ribs taste better because the flavors have time to meld.

What’s the best cut of ribs for this recipe?

St. Louis style spare ribs work best for Japanese teriyaki spare ribs. They have more fat, which means more flavor and tenderness. Baby back ribs work too but cook faster—reduce oven time by about 30 minutes.

Can I use store-bought teriyaki sauce instead?

You can, but homemade teriyaki sauce for ribs really does make a difference. If you must use bottled sauce, add fresh ginger and garlic to improve it. Kikkoman is a decent option.

How do I know when my teriyaki spare ribs are done?

The meat should pull away from the bones easily. If you have a thermometer, you’re looking for 195-203°F internal temperature. The ribs should bend easily when you pick them up from one end.

What should I serve with teriyaki spare ribs?

Steamed rice is classic. Add some pickled ginger and a simple cucumber salad. Grilled vegetables work great too—especially bok choy or asparagus brushed with the same teriyaki sauce.

Final Note

Learning how to make teriyaki spare ribs changed my cooking confidence entirely. It’s one of those recipes that seems intimidating but really isn’t. The slow cooking does most of the work. Your job is just patience and a good homemade sauce.

Every time I pull a rack of these fall off the bone teriyaki ribs out of my oven, I think about standing in my backyard with Mr. Tanaka, watching him shake his head at my store-bought sauce. He was right. The real stuff matters. The time matters. And the people you share it with? They matter most of all.

Give this easy teriyaki spare ribs recipe a try this weekend. Send me a message and let me know how it turns out. I’d love to hear about it.

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