This master sauce is great for anything! Use it for stir fries, marinades, or grilling. This version is amazing on some BBQ ribs!
Created by Chef Jet Tila and inspired by Kikkoman.
Very good sauce. I followed the ingredient list exactly except did not specifically use Kikkoman branded products. Some were, some weren't. As far as the recipe goes, I did not marinade, bake or grill as directed. Instead I dumped everything in a slow cooker and let it go. This resulted in a very nice Teriyaki rib. The sauce had largely become liquid with the melted fat from the ribs. It was not gooey like you would expect from a rib sauce, but that was just fine, the flavor was there. The meat almost looked as if there was no sauce on it at all. I would like to try this on ribs again using a more traditional procedure to give me that gooey goodness that goes with ribs. I've had a request to use this sauce again on chicken breasts. I think the possibilities are endless. I served with lo mein and fried broccoli. I slow cooked on high for about 3 or 3 1/2 hours and low for another hour. When the meat starts working up the bone, they are ready.
Read MoreVery good sauce. I followed the ingredient list exactly except did not specifically use Kikkoman branded products. Some were, some weren't. As far as the recipe goes, I did not marinade, bake or grill as directed. Instead I dumped everything in a slow cooker and let it go. This resulted in a very nice Teriyaki rib. The sauce had largely become liquid with the melted fat from the ribs. It was not gooey like you would expect from a rib sauce, but that was just fine, the flavor was there. The meat almost looked as if there was no sauce on it at all. I would like to try this on ribs again using a more traditional procedure to give me that gooey goodness that goes with ribs. I've had a request to use this sauce again on chicken breasts. I think the possibilities are endless. I served with lo mein and fried broccoli. I slow cooked on high for about 3 or 3 1/2 hours and low for another hour. When the meat starts working up the bone, they are ready.
This was an awesome recipe! I didn't have the oyster sauce , and baked the ribs for 2 hours, then caramelized them on the grill. Everything went perfectly! You use a lot of tin foil! I will definitely make again!
I made this recipe tonight and I must say, this recipe is sticking around! My wife said it was the best ribs she has ever had. Keeper!
The sauce was amazing! I didn't have oyster sauce on hand so I added additional hoisin sauce and teriyaki marinade and sauce. I have kids, so I didn't add the sriracha sauce. The flavor was delicious! My husband now wants to use this sauce for his short ribs recipe. Next time I think I will try this sauce using pork spareribs.
