1teaspoontapioca starchor corn starch dispersed in 2 tablespoons of water
3 to 4tablespoonsvegetable cooking oil
1tablespoofinely sliced onion leaves
Cut the baby back ribs along the meat part between the bones.
In a bowl, mix together the gin, soy sauce, sugar and grated ginger. Add the cut ribs, mixing and working the marinade into the meat with your hands. Cover and let sit in the fridge for a couple of hours or overnight.
Heat the cooking oil in a large shallow pan (I used a wok). Strain the baby back ribs; reserve the marinade.
Fry the baby back ribs in the hot oil just until a crust starts to form on the surface. The more accurate term would be until lightly browned but that’s kinda hard to discern considering that the ribs had been marinating in a very dark mixture for hours.
Pour in the marinade, add a cup of water, set the heat to the lowest setting, cover the pan and simmer the ribs for an hour.
Meanwhile, prepare the mushrooms. If they are rather large, cut into halves or quarters.
When the pork is tender, add the mushrooms. Stir a couple of times and continue simmering for another five minutes.
Pour in the starch solution, turn up the heat and cook, stirring, until the sauce is thick and clear. Transfer the cooked baby back ribs, mushrooms and sauce to a serving platter and garnish with sliced onion leaves before serving.
Baby back ribs and mushrooms a la teriyaki printed from for personal use only. Not for republication nor distribution.