Teriyaki Ribs with Noodle Salad, Lime, and Rice

By Culiora

Tender, oven-baked ribs glazed with a rich homemade teriyaki sauce with a deep sweet-and-savory balance. Served alongside a crisp, zesty noodle salad flavored with lime and cilantro, and freshly cooked jasmine rice.

• Servings: 4
• Prep time: 30 min
• Cook time: 105 min
• Total time: 135 min

Ingredients

• 1.2 kg baby back ribs or spare ribs
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 dl Japanese soy sauce
• 0.5 dl mirin
• 0.5 dl brown sugar
• 2 pcs garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 tsp cornstarch dissolved in 2 tbsp cold water
• 150 g egg noodles or rice noodles
• 1 pcs carrot, julienned
• 0.5 pcs cucumber, seeded and julienned
• 2 pcs scallions, thinly sliced
• 1 pcs fresh red chile, finely chopped
• 1 bunch fresh cilantro, roughly chopped
• 2 pcs limes, juiced
• 1 tbsp toasted sesame oil
• 1 tbsp fish sauce (or light soy sauce)
• 1 tsp granulated sugar or honey
• 3 dl jasmine rice
• 1 tbsp toasted sesame seeds
• 1 pcs lime, cut into wedges

Instructions

1. Preheat the oven to 160°C conventional heat. Pat the ribs dry with paper towels and remove any membrane from the back of the bones. Season all over with salt and black pepper.
2. Place the ribs on a baking sheet lined with parchment paper. Cover tightly with aluminum foil to trap the steam. Bake in the center of the oven for about 1 hour and 20 minutes, until the meat is very tender.
3. Meanwhile, prepare the teriyaki glaze: Combine the soy sauce, mirin, brown sugar, finely grated garlic, and ginger in a small saucepan. Bring to a boil over medium heat and simmer for 3–4 minutes. Stir in the cornstarch slurry and simmer, stirring continuously, for 1–2 minutes until the sauce thickens into a glossy glaze. Remove from the heat.
4. Cook the jasmine rice according to package instructions in a covered saucepan. Keep warm until serving.
5. Cook the noodles according to package instructions, then immediately rinse in cold water and drain thoroughly. In a large bowl, whisk together the lime juice, sesame oil, fish sauce, and sugar. Toss in the chilled noodles, carrot, cucumber, scallions, chile, and most of the chopped cilantro.
6. Remove the ribs from the oven and discard the foil. Increase the oven temperature to 225°C on the grill/broil setting. Generously brush both sides of the ribs with the teriyaki glaze.
7. Broil near the top of the oven for 5–8 minutes until the glaze is bubbling and nicely caramelized with lightly charred edges. Watch carefully to prevent burning. Remove and brush with another thin layer of glaze if desired. Let rest for 5 minutes before slicing between the bones.
8. Arrange the freshly sliced ribs on a platter or individual plates alongside the noodle salad and warm jasmine rice. Sprinkle with toasted sesame seeds and the remaining cilantro, and serve with lime wedges.