Teriyaki Ribs

• 1 kg of pork ribs
• a small bunch of parsley
• 150 ml of water + 2 tablespoons
• 1 flat teaspoon of potato flour

Marinade:

• 100 ml Yamasa Teriyaki Sauce
  
• 50 ml Lea & Perrins Worcestershire Sauce
• 5 tablespoons of ketchup
• 3 spoons of honey
• 4 garlic cloves
• a few slices of ginger
• 1 chili pepper
• 50 ml of oil
• 1 tablespoon smoked paprika
• 2 tablespoons of coriander seeds

For the sauce:

• 1 teaspoon S&B Wasabi Pastes
• 3 tablespoons of mayonnaise
• 1 teaspoon French mustard

1. In a bowl, prepare the marinade by combining the chopped garlic, chili and remaining ingredients.
2. Pour the marinade over the ribs in the baking dish, cover and refrigerate for 8 hours.
3. Add a bunch of parsley and about 150 ml of water to the marinated ribs. Cover the dish tightly with aluminum foil, for example, and bake at 180°C for 2,5 hours.
4. Remove the ribs from the pot, strain the sauce through a sieve, and add the potato starch mixed with 2 tablespoons of cold water. Stir until thickened.
5. Serve the ribs with the sauce and, for example, fries or baked potatoes. Prepare a sauce for the fries by combining mayonnaise, mustard, and wasabi paste.