Cover the meat in the combined teriyaki sauce and prune juice. Refrigerate, covered, overnight. Remove the ribs from the marinade. Bring the marinade to a boil in a large pot with 1 cup water and 1/2 tsp whole black peppercorns. Lower the heat, add the ribs and cover. Simmer for 2 hours, or until the meat is very tender. Remove the ribs to a platter. Reduce the sauce over medium-high heat until thick and syrupy. Pour over the ribs. 4 servings.
From Recipes 1-2-3 (Rozanne Gold, Penguin Books 1996)