Teriyaki-mumbo Ribs Recipe
Meaty Pork Back Ribs, Grilled & Tossed With Teriyaki-Mumbo Sauce, White Sesame Seeds, Fried Shallots, Parsley
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Ingredients
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Specials
Method
Specials
- 1
Prepare the rib rub
In a small bowl, combine kosher salt, black pepper, and garlic powder. Mix well. Pat ribs dry with paper towels.
- 2
Season and rest ribs
Rub the spice blend evenly over both sides of the pork back ribs. Let rest at room temperature for 15-20 minutes to let the rub penetrate.
- 3
Make Teriyaki-Mumbo Sauce
In a small saucepan, whisk together Teriyaki sauce and Mumbo sauce. Bring to a gentle simmer over medium heat for 2-3 minutes to combine flavors and slightly thicken. Remove from heat and keep warm.
- 4
Prepare fried shallots
In a deep pan, heat neutral oil to 350°F (175°C). Fry thinly sliced shallots in batches until golden brown and crisp, about 2-3 minutes per batch. Drain on paper towels.
- 5
Preheat grill
Set up grill for two-zone cooking: indirect heat at medium (about 350-400°F / 175-205°C). Lightly oil the grates to prevent sticking.
- 6
Grill ribs (indirect)
Place ribs bone-side down over indirect heat. Close lid and grill for 25-35 minutes, turning once, until the meat is nearly tender and starting to pull back from the bones.
- 7
- 8
Toss with sauce
Transfer the glazed ribs to a clean tray or large bowl. Pour a generous portion of the Teriyaki-Mumbo Sauce over the ribs and toss to coat evenly.
- 9
Garnish and serve
Sprinkle white sesame seeds over the ribs, top with fried shallots, and finish with chopped parsley. Slice into individual portions and serve while hot.
