Hungry Hunter Recipes
Wild Pork Teriyaki Ribs
In This Report
From the Kitchen
Ingredients
- 1 x rack of wild pork ribs (approx 1kg)
- Teriyaki Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1/4 cup water
- 1 tablespoon cornstarch (optional, for thickening)
- Garnishes (optional):
- Sesame seeds
- Sliced green onions
Method
Boil the pork Ribs
- Place the ribs in a large pot with salt, pepper and bring to a slow rolling boil.
- Cook for approx. 2 hours or until the bone can be slid through the meat without falling apart.
Prepare the Marinade
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, minced garlic, grated ginger, and sesame oil.
- If you prefer a thicker sauce, dissolve the cornstarch in water and add it to the marinade.
- Add the pork ribs to the marinade and either let cool in the fridge for 24 hours or cook immediately!
Cook the Ribs
- Remove the ribs from the marinade, reserving the marinade for later.
- The ribs are already tender at this point so simply reheat the ribs by placing in the oven, bbq or over a fire on high heat to add some caramelised charcoal flavour.
- Brush the ribs with the teriyaki glaze and remove once caramelised.
Serve
- Transfer the ribs to a serving platter.
- Garnish with sesame seeds and sliced green onions, if desired.
- Serve hot with extra teriyaki glaze on the side.
Tips
- Pair with steamed rice and stir-fried vegetables for a complete meal.
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