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Grilled Spare Ribs
This is truly our favorite meat to prepare and serve using our Teriyaki Sauce.
Our most important grilling tip is always "slow and low", meaning cook them at a
low tempature for a longer time.
First, use baby back or the larger spare ribs, whichever you prefer. Then
generously marinate the ribs overnight. That's right, overnight. That allows
all that great Teriyaki flavor to really penetrate the meat. At minimum,
marinate for 3 to 4 hours.
Second, we use a gas grill at its lowest setting and grill as normal. Be sure
and keep a close eye on them. As the sugar begins to carmelize, they will turn a
nice dark brown color almost to the point of blackening. At that point you want to
remove the ribs and check them for doneness. See if the meat is pulling away from
the bone, use a meat temperature themometer for pork degrees or
whatever method you use to check doneness.
If they're not quite done, and that's sometimes the case, put them in the
oven, covered, at about 275 degrees for an additional 10 to 20 minutes until
done.
The keys to grilling are:
- low tempature
- baste several times with marinade
- remove them just before that wonderful carmelized sugar begins to burn (and
it will burn if you're not careful!)
Now truly enjoy!
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Carole’s Hawaiian
Chicken
In a
crock pot:
4-5
frozen boneless chicken breasts
1 20 oz
can of pineapple chunks, with juice
1 cup
of Truly Hawaiian Teriyaki
Set on
low, cook 3-4 hours.
Serve
over rice. Add teriyaki sauce as desired.
Other
additional ideas: peppers and purple onions
Some Other
Teriyaki Ideas
-
Grilled Salmon with
pineapple or mango salsa
-
Grilled Fish
-
Grilled or Sauteed
Scallops or Shrimp
-
Grilled/Baked/Sauteed/Shredded Chicken
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Marinated and
Grilled Steak
-
Marinated and Grilled
Kabobs
-
Marinated and Grilled Pork
Tenerloin
-
Chopped or
Sliced Pork
-
Stir Fry Vegetables with
Chicken, Pork, Beef or Seafood
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Fried Rice
-
Low Mein
Noodles
-
Tofu
-
Marinate and Grilled
Pineapple, Stone Fruits, Peppers
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