My family enjoys eating pork and it’s on our dinner menu several times a week. It doesn’t matter if it’s a slow-cooked pork roast, chops, steaks or ribs, my family loves it! Matter of fact, bbq pork ribs are one of my husband’s favorite ways to eat.
Today’s guest-post recipe is courtesy of The Cocoa Exchange. You can visit their website to learn more about them and to get additional recipes.
Sticky Teriyaki Pork Ribs Recipe
2 racks of pork ribs (around 3 lbs. each; Baby back or St. Louis cut preferably)
1 cup POD & BEAN™ GINGER ORANGE TERIYAKI SAUCE
1 cup granulated sugar
1/2 cup dry sherry or Japanese cooking wine (sake)
1/2 cup soy sauce
1 piece of ginger (4-inch), washed and sliced into rounds
5 garlic cloves, smashed
2 tsp POD & BEAN™ CANTONESE SEASONING BLEND
5 green onion (scallions); cut white part into 1-inch and green part into garnishing size
GLAZE
1 (10.5oz) jar red pepper jelly
1/2 cup cider vinegar
1/2 tsp POD & BEAN™ CANTONESE SEASONING BLEND
green onion (scallion) garnishing from above
Preheat oven to 350 ° F and put rack in middle position. Remove the skin-membrane on the backside of the ribs but loosening with tip of knife and grabbing loosened piece with paper towel; pull skin-membrane off slowly.
In a large roasting pan, mix POD & BEAN™ GINGER ORANGE TERIYAKI SAUCE, sugar, sherry/sake, soy sauce, ginger, garlic, POD & BEAN™ CANTONESE SEASONING BLEND, and white sections of the green onion. Coat ribs with mixture, place rib (meat side down) in pan; cover pan tightly with foil. Cook until tender (about 2.5 hours).
After ribs are done, collect/strain 3 cups of cooking liquid from roasting pan and put into a large sauce pan (throw away the solids and remaining liquid if any). Skim the fat from the liquid in the sauce pan. Mix in the red pepper jelly, vinegar, and POD & BEAN™ CANTONESE SEASONING BLEND. Bring to simmer and reduce for about 15 minutes (should end up with about 2 cups of a syrup-like liquid). Turn off heat and let cool.
Turn on oven to broil (keep rack in middle position). Put a cookie cooling rack onto a sheet tray (with a rim), place ribs meat side down on rack and brush with glaze. Broil ribs until they begin to brown (about 2-3 minutes). Flip ribs, repeat process. Do this a few times over until you get a deep brown sticky glaze covering the ribs. This is an important step so watch ribs carefully so you don’t burn them!
Let ribs rest once completed for 10 minutes, slice between bones, sprinkle with garnishing green onions and some POD & BEAN™ CANTONESE SEASONING BLEND— serve with remaining glaze if desired.
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I love the flavors, but I think I would use less sugar in the recipe. Maybe I would try some honey.
This souds delicious. I have never I don think used Cantonese seasonings. I like the idea of the sticky ribs though. Hubby loves the short ribs too, I think they come out the most tender in the shortest time. Also much less fatty, or at least they seem to be. I might have to give this one a try!
These ribs look devine! I love making ribs for Saturday night dinner. We often cookout on the grill and invite the neighbors over; so much fun. However, I think I need to try your recipe, the photo looks so tasty.
This reminds me of a recipe in my chinese recipe book. It also uses fresh ginger and green onions. Haven’t made it in a while but it is very good.