Teriyaki Ribs with Homemade Marinade and Glaze

Unwrap the ribs and make slashes through the membrane on the bone side. Cut racks in half for easier marinating.

In a bowl, combine soy sauce, sake, mirin, rice vinegar, brown sugar, black pepper, garlic powder, and cayenne pepper. Mix well to create the marinade.

Place ribs in a container or resealable plastic bag. Pour the marinade over the ribs, ensuring they're just covered. Seal the container or bag and let the ribs marinate in the refrigerator for 4 to 12 hours.

Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with foil, and arrange ribs bone-side down on the sheet. Cover with another piece of foil and crimp the edges together to create a seal.

Bake for 2 hours. Let the ribs rest for 10 minutes before unwrapping them. Transfer to a plate and set aside.

For the teriyaki glaze, pour the leftover marinade into a saucepan. Add ginger, garlic, green onions, and sesame oil. Bring to a boil over medium-high heat and reduce liquids by about half until slightly thickened (about 10 minutes). Remove from heat.

Increase oven temperature to 350°F (175°C). Place ribs back on the foil-lined pan and brush with teriyaki glaze. Bake for 10 minutes.

Repeat step 7, brushing with glaze every 10 minutes, until the ribs are tender (about 3 or 4 more times). The ribs should be tender enough to slice easily between bones.

Let the ribs rest for 10 minutes before slicing and serving. Garnish with sesame seeds and extra green onions. Serve additional teriyaki glaze alongside, thinning it with a splash of water if needed.