These ribs are pan cooked with teriyaki seasoning for a more moist rib than is possible with oven or grill cooking. The meat should be tender after cooking and practically falling off the bone. The best way to get this is to cook them very slowly for a long time. When I make these, I simmer them until the water has nearly gone, then leave them overnight sitting in the pan, top up the water again, and simmer again until the water has reduced down again.

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These pan fried ribs are slow cooked and flavoured with tumeric & spices to give a curried flavour. You can find several more rib recipes in the Western Influences section of this site, including my personal favourite, Pan Cooked Sweet Thai Ribs

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