Mrs Bear picked up a pack of Boneless Country Style Ribs (CSRs).
I like the ones with bones in better, because they are always less lean & are more juicy & tender than the boneless, but they’re still plenty good on the Grill.
I had to try to make my own Teriyaki Marinade & Glaze, so I found a few recipes on the Internet, and manipulated their ingredients to what sounded good to me. Below are the ingredients I ended up using. I would say it was pretty good for my first try, as I don’t usually make my own Marinades.
Teriyaki Marinade & Glaze:
1/4 Cup of Soy Sauce (Low Sodium)
1 Cup of Water
2 TBS of Sesame Oil (Blend)
1/2 tsp of Ground Ginger
1/4 tsp of Garlic Powder
5 TBS of Brown Sugar
2 TBS of Honey
1 tsp of Sesame Seeds
2 TBS of Cornstarch
1/4 Cup of Cold Water
#1 Mix all ingredients except the 1/4 cup of water & the cornstarch, and begin to heat on stove.
#2 Mix cornstarch & water in a cup & add it to the mix.
#3 Remove about 75% or 80% of mix when it becomes a good Marinating consistency.
#4 Continue to heat the remainder until it gets to a thicker Glaze consistency.
#5 Add small amount of water if it gets too Thick.
So I marinated my CSRs over night, and then I put two coats of the above glaze on each side, as I was flipping them on my Grill.
I removed the pieces one at a time, as they reached at least 145° IT.
Everything else is covered in the Captions above each picture below.
Thanks for stopping by,
Here’s all the stuff I used to make my Teriyaki Marinade & Glaze:
Cooking Down a small part of it to thicken it for the Glaze:
Most of it I left relatively thin, for my Teriyaki Marinade. After cooling, I put the CSRs in this over night:
On the Weber “Q” they go:
Here they are after 2 coats of my Teriyaki Glaze was brushed on each side of all pieces:
Just about Done—Removing as they hit at least 145° IT:
These were all at least 145°, and time to take inside to eat:
Bear’s First Helping for Supper, with Curly Fries & Green Beans: