Sticky Ribs with Teriyaki Sauce
June 05, 2019
Our sticky ribs recipe makes use of two delectable sauces to flavor pork spare ribs. We start with a sweet, salty, umami marinade with nuanced spice from chili sauce and the warm bite of fresh ginger, and let that seep into the ribs for a few hours. Then, we baste the slabs with our no-soy Thick & Sticky Honey Teriyaki Sauce throughout the grilling to ensure a flavorful crust with the perfect sear. Served with a reduction made from the marinade and topped with an Asian-inspired riff on a gremolata, these fall-off-the-bone-tender grilled sticky ribs pair beautifully with Sesame Ginger Slaw or an Egg Roll Bowl.
Sticky Ribs with Teriyaki Sauce
5 hours 5 minutes
Craving a stick-to-your-ribs meal? These delectably sweet ribs are marinated in spicy sauce, oven baked (or grilled, if you prefer), and coated in Primal Kitchen Thick & Sticky Honey Teriyaki Sauce made with high-quality, USDA organic ingredients and without artificial sweeteners, refined sugar, or GMOs.
- 2 slabs pork spare ribs
Primal Kitchen Avocado Oil Spray
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup coconut aminos
- 3 tablespoons raw honey, optional
- 1 tablespoon chili sauce
- 1 teaspoon sesame oil
- ½ teaspoon fish sauce
- ¼ cup raw cashews, soaked, drained, and roughly chopped
- 2 tablespoons toasted sesame seeds
- ¼ cup cilantro, chopped 1 scallion, sliced
For the ribs:
For the marinade:
For the garnish:
Remove the membrane from the back of the ribs by getting a butter knife under it, and then using a paper towel to grab hold and pull the membrane away.
Place ribs in a large resealable plastic bag or large glass container with a lid.
In a bowl or pyrex cup, whisk together all marinade ingredients.
Pour marinade over the ribs. Seal tightly and then slosh the marinade around in the bag or container to ensure both rib slabs are equally coated.
Place ribs in the refrigerator and marinate for at least one hour—ideally, four hours total.
When you’re ready to cook the ribs, remove them from the refrigerator and place them on a baking sheet.
Pour the marinade, plus ½ cup of water, into an InstantPot or saucepan on the stove.
InstantPot: Cook on manual high for 30 minutes. Release valve and let pressure release for 10 minutes. Stovetop: Bring marinade to a rolling boil over high heat. Once the marinade has boiled, reduce the heat to medium-low to low and allow to simmer for about 20 minutes, or until the liquid has reduced by about half.
In the meantime, heat the grill.
Brush teriyaki sauce on both sides of the ribs.
Lightly spray the grill rack with Primal Kitchen Avocado Oil Spray. Cook, covered with lid, basting generously with teriyaki sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat). Cook until tender and browned, 30 to 40 minutes total.
Place ribs onto a cutting board and spoon reduced marinade on top.
Sprinkle chopped cashews, seeds, cilantro and scallions on top.
Allow to stand for 5–10 minutes before cutting into ribs. Serve with more sauce on the side.
Nutritional information calculated using Cronometer.
- Serving Size
- 1 serving
- per serving
- 28 grams
- 40 grams
- 36 grams
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