Teriyaki

My love for Aldi is well known.  There are somethings, though, that I can't or don't get there.  They don't have Greek yogurt or buttermilk, and the fresh meat case leaves a little to be desired.  So when I go to Meijer (like Saturday), I tend to stock up.  One of the things I got this week was country style bone in pork ribs.  Not the leanest of cuts, but cheap and flavorful.  A marinade amps up the flavor even more.  One of my favorite marinades is teriyaki, which is super easy to throw together and very flexible (yep, another one of those "some of this and that" recipes).

I started backwards by putting the ribs in the zip top bags first.  It's much easier to mix if all the marinade ingredients go in first. I used low sodium soy sauce, ketchup, honey, garlic, ginger, and lime juice.  Later, I realized a shot or two of sriracha hot sauce would have been great.  After mixing the marinade together, add the meat (also works great with chicken) and stash in the fridge for at least a few hours.  Either grill (the far preferred method) or broil until cooked through.  I think they took about 20 minutes on the grill last night, but we did them in two shifts. 

Check out the technique here of keeping the coals heaped to the the inside and the ribs around the outside edges. (Jeff, not me.) This was the "second shift," which is why there are only four ribs instead of five.

Obviously, there are a LOT of leftovers.  Some are in another zip bag in the freezer for a later day.  The rest are in the fridge, waiting for me to decide their fate.  Stir fry or fried rice is the obvious choice, and that might indeed be how they end up.  But when I mentioned "BBQ" as an option last night, everyone's face lit up.  So I'll probably throw together some kind of barbecue sauce and maybe some cornbread with a salad.  I know--teriyaki pork leftovers turned into BBQ pork?  The teriyaki flavor doesn't compete here, but really does bring a lot to the party.