Grilled Teriyaki Pork Skewers

by Donna Dick
(Martin, TN)

Great with ramen noodles and a salad.

Great with ramen noodles and a salad.

Great with ramen noodles and a salad.
So tender it will melt in your mouth.
Cut ribs lengthwise
Wrap points of skewers to prevent poking holes in Ziploc bag

Grilled Teriyaki Pork Skewers

The secret to this cross between Country Cooking and Oriental Cuisine is the marinade. This dish serves up an unbelievably tender meat that practically melts in your mouth.

Serves: 2 or 3
Yield: 6 skewers
Preparation time: 10 minutes
Cooking time: 20 minutes

  • 2 lbs country style ribs (boneless 2"x4" strips)

  • 1/2 cup teriyaki sauce

  • 1/2 cup water

  • 2 Tbs dried (or fresh) minced onions

  • 2 tsp dried (or fresh) minced garlic

  • 2 Tbs brown sugar

  • 2 Tbs cornstarch

6 wooden skewers


1. Combine all ingredients together, except meat, in a plastic Ziploc bag to make a marinade.

2. (*)Cut each, boneless, country rib in half lengthwise (see illustration A), add to marinade. Seal Ziploc bag and shake to thoroughly cover meat. Place in refrigerator and marinade for 12 to 24 hours, turning bag occasionally.

3.Twenty minutes before cooking; (**)Soak 6 wooden skewers in water (in a shallow pan or a Ziploc bag) for 20 minutes to prevent them from catching fire on the grill (See illustration B).

4. When ready to cook: Shake bag to combine the cornstarch with the marinade. Remove meat from Ziploc bag and skewer 2 or 3 pieces of pork onto each pre-soaked skewer. Do NOT discard leftover marinade.

5. Preheat grill: medium-hot for propane, or for a charcoal grill or an open campfire, place grate 8 inches above coals or wood (use only hardwood for open campfire cooking. Softwood will not provide a pleasing flavor.

6. Place skewers on grill. Cook 20 minutes; rotatating skewers 1/4 turn every 5 minutes, basting with leftover marinade at each rotation.

NOTE: Pork should always be cooked to, at least, 160 degrees; at which temperature it may be slightly pink on the inside. At this degree of doneness; the meat will practically fall off of the skewer but will be done. Overcooking will result in a tough, chewy, meat.

Cooking Tips

(*)Turn bag occasionally (2 or 3 times) to thoroughly marinade meat. The cornstarch will accumulate in the bottom of the Ziploc bag; this is okay. The purpose of the cornstarch in the marinade is to help the marinade stick to the meat during grilling and basting.

(**) If soaking skewers in a Ziploc bag: use a 1 gallon Ziploc bag, a paper towel, and a rubber band or string. Fold paper towel in half 2 times. Fold in half lengthwise twice. Lay sharp end of skewers on paper towel, fold at center, then place rubber band or tie string to hold skewers in place. This prevents the sharp end of skewers from poking through plastic bag. Place skewers in Ziploc bag. Fill bag 1/4 full with water, remove as much air as possible and seal.

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