This master sauce is great for anything!  Use it for stir fries, marinades, or grilling. This version is amazing on some BBQ ribs!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Jet's Master Sauce:

Directions

Instructions Checklist
  • In a bowl, mix together the master sauce ingredients until well combined. Marinate ribs in half of the Master Sauce.

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  • Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings and combine with remaining master sauce. Place ribs in a large roasting pan.

  • Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with master sauce.

Tips

Created by Chef Jet Tila and inspired by Kikkoman.

Nutrition Facts

500 calories; 30.6 g total fat; 117 mg cholesterol; 1828 mg sodium. 28.4 g carbohydrates; 26.1 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2014
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 More
(2)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/05/2014
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 More
(2)
Rating: 5 stars
10/05/2014
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 More
(2)
Rating: 5 stars
02/17/2019
Reduced to a small batch and it did not disappoint... Read More
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Rating: 5 stars
04/15/2017
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! Read More
Rating: 5 stars
01/07/2014
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. Read More
Rating: 5 stars
10/25/2016
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! Read More
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