Teriyaki-Glazed Ribs from GourmetFoodPlaza.com

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Recipe for Teriyaki-Glazed Ribs.....you'll find more recipes like this in our Recipe pages

Teriyaki-Glazed Ribs
Finger-licking good, teriyaki ribs are one of the joys of summer. Simmering them before grilling guarantees tenderness and removes excess fat. Turn them often to avid burning. If the weather doesn't permit outdoor grilling, oven broiling is just as fast.
Serves 5
4 racks	pork baby back ribs (1 lb each)
1 tbsp	olive oil or vegetable oil
4	green onions, thinly sliced
1/2 cup	teriyaki sauce
2 tbsp	cornstarch
3 tbsp	finely chopped, peeled fresh ginger
12 oz	quince or apple jelly
5	medium nectarines, each cut in half and pitted
2 tbsp	sugar
-	grilled French bread (optional)

-	In 8 quart saucepot or Dutch oven, heat ribs and water to cover to boiling over high heat
-	Reduce heat to low; cover and simmer 45 to 60 minutes, until tender
-	transfer to platter
-	If not serving right away, cover and refrigerate

	Prepare Glaze
-	In 1 quart saucepan, heat oil over medium heat
-	Add green onions and cook, stirring frequently, until golden
-	Stir in teriyaki sauce, next 3 ingredients, and 1/4 cup water
-	Cook, stirring, until mixture thickens and boils
-	Boil 1 minute
-	Sprinkle nectarines with sugar

-	Place cooked ribs on grill over medium heat
-	Grill 15 minutes, turning frequently, and brushing with glaze during last 5 minutes of cooking, until heated through

-	After ribs have cooked 5 minutes, add nectarines to grill
-	Cook 10 minutes, turning often, or until browned
-	serve ribs and nectarines with French bread, if you like

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