My family loves ribs. In fact, I don’t think I’ve ever made ribs that the family did not enjoy. In the summer, I always cook and freeze rhubarb bbq sauce to last us through the winter. For dinner one night, I had anticipated making rhubarb bbq glazed ribs however after rummaging through the freezer, I realized there was none left. Well, I guess that meant I had to do something entirely different. For pork, I always tend to lean towards a sweeter flavor profile. And, not long ago, I had experimented with making my own yakitori sauce which was fantastic on chicken. So, I thought I’d change the ratios slightly and adjust it for the pork ribs. As it turns out, the two work pretty well together.
These pork ribs take time, but most of it is unattended except towards the end when do you have to flip and baste a few times. The basting is key, it allows the glaze to set into the meat so that the ribs are flavored right down to the bone. My husbands response after the first bite, “oh the kids are going to be fighting for the last one”. And, surely, they did...every last rib was devoured.