In saucepan, whisk together teriyaki glaze, honey and pineapple juice over low heat for about 2 minutes or until warm. Season ribs with salt and pepper. Place in shallow hotel pan; cover with foil. Bake in 400°F oven for 1 hour; remove foil and bake 15 minutes more. Cut slabs into individual ribs (there should be about 72 ribs). Toss with 5 cups of the glaze mixture; return ribs to hotel pan. Bake glazed ribs for about 5 minutes or until glaze is shiny and dark. Keep warm. On gas or charcoal grill, grill pineapple slices for 5 minutes, turning once. Remove from grill; brush with remaining cup of glaze mixture. Keep warm. For each serving, to order: Place 1 slice pineapple on plate; arrange 3 ribs on top of pineapple.
ingredients
4 cups Kikkoman Teriyaki Glaze
1 cup honey
1 cup pineapple juice
9 pounds pork back ribs in slabs
salt and pepper, as needed
24 fresh pineapple slices, 1/2 inch thick
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
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