Sticky Asian Pork Ribs
Servings: 4
Ingredients
- 2½ pounds pork baby back ribs membrane removed
- Salt and black pepper
- 3 tablespoons Marukan Sudachi Ponzu
- 3 tablespoons Marukan Genuine Brewed Rice Vinegar
- ¼ cup tamari or gluten-free soy sauce
- 3 tablespoons honey or coconut sugar
- 2 tablespoons chili garlic sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Garnishes:
- Toasted sesame seeds
- Thinly sliced scallions
- Fresh cilantro leaves
- Lime or wedges
Instructions
- Season ribs lightly with salt and pepper. Whisk ponzu, rice vinegar, tamari, honey, chili garlic sauce, ginger, and sesame oil. Coat ribs well and marinate for at least 1 hour or up to overnight.
- Heat oven to 300°F (150°C). Place ribs on a foil-lined sheet or baking dish, cover tightly, and bake 2–2½ hours until tender.
- Pour marinade into a saucepan and bring to a simmer for 5–7 minutes. Stir in the cornstarch slurry and cook until glossy.
- Brush ribs generously with glaze and broil 3–5 minutes until bubbling and slightly charred.
- Let rest 5 minutes, then slice between bones and brush with extra glaze.
Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 1228mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.4mg
