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Ginger Teriyaki Ribs Recipe

Ginger Teriyaki BBQ Ribs

Shared by: Jason Waschkowski

I came up with this dish very simply – I absolutely love baby back ribs and the excitement of Asian flavours! I make fall off the bone navel citrus bbq ribs a lot, but here I wanted something more along the lines of sticky ribs, perfect with the caramelized pork! A great fusion of low and slow ribs and sticky ginger teriyaki BBQ. The Asian rocket salad just works, and the mini loaded baked potatoes with chives and bacon round out the perfect plate! The flavour is firing on all cylinders – sweet, salty, umami – the ginger, garlic, heat

Prepping Time:

25 minutes

Cooking Time:

3 hours, 40 minutes

# of Servings:

Serves 4-6

Prepping Time:

25 minutes

Cooking Time:

3 hours, 40 minutes

# of Servings:

Serves 4-6

Ingredients:

  • 2 racks of Ontario pork back ribs (about 3 lbs/1.36 kg)
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/3 cup (75 mL) dark brown sugar
  • 1/4 cup (60 mL) liquid honey
  • 3 tbsp (45 mL) grated fresh ginger
  • 5 cloves garlic, minced
  • 2/3 cup (150 mL) water
  • 1/2 cup (125 mL) soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1 tsp (5 mL) each Worcestershire sauce and sesame oil
  • Asian Salad with Honey Lime Dressing (see recipe)
  • Sesame seeds (optional)

Cooking instructions:

  1. Preheat oven to 275ºF (135ºC).

  2. Place ribs bone side up on cutting board. Place finger under membrane on one side of rib and lift to loosen. Pull up slightly and using a paper towel, pull membrane back all across ribs to remove. Discard membrane. Sprinkle ribs with salt and pepper and wrap well with foil. Place on a baking sheet and bake for 3 hours or until cooked through and very tender. Let cool to firm up for the grill.

  3. Teriyaki Sauce: Meanwhile, in a saucepan, whisk together sugar, honey, ginger, garlic, water, soy sauce, vinegar, Worcestershire sauce and sesame oil. Bring to a boil, whisking. Reduce heat to medium and simmer gently for about 8 minutes or until reduced slightly. Set aside to cool.

  4. Preheat grill to medium heat. Unwrap ribs and brush them lightly with the teriyaki sauce. Place on the grill bone side down and brush the ribs frequently to build the flavour. Turn ribs carefully and continue to brush with the teriyaki sauce for about 40 minutes or until well glazed and almost falling off the bone. Serve the ribs with the Asian Salad and any remaining Teriyaki sauce and sprinkle with sesame seeds if desired.

Jason is an entrepreneur, private chef and life-long student of local food. He is also a self-titled and wholly unapologetic “culinary pickpocket.”

Nutritional Information

The following nutritionals are based on one (1) serving:

Calories: 530

Protein: 33g

Sugar: 25g

Fat: 31g

Saturated Fat: 12g

Cholesterol: 125mg

Sodium: 1550mg

Calcium: 75mg

Carbohydrates: 28g

Fibre: 0g

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Ginger Teriyaki Ribs

I came up with this dish very simply - I absolutely love baby back ribs and the excitement of Asian flavours! I make fall off the bone navel citrus bbq ribs a lot, but here I wanted something more along the lines of sticky ribs, perfect with the caramelized pork! A great fusion of low and slow ribs and sticky ginger teriyaki BBQ. The Asian rocket salad just works, and the mini loaded baked potatoes with chives and bacon round out the perfect plate! The flavour is firing on all cylinders - sweet, salty, umami - the ginger, garlic, heat
Prep Time25 mins
Cook Time3 hrs
Grill Time40 mins
Total Time4 hrs 5 mins
Course: Main Course
Cuisine: Asian
Keyword: BBQ Ribs Recipe, Ginger Teriyaki BBQ Ribs, Sticky Ribs Recipe, Teriyaki Ribs
Servings: 4
Calories: 530kcal
Author: Ontario Pork, Jason Waschkowski

Ingredients

  • 2 racks Ontario pork back ribs (about 3 lbs/1.36 kg)
  • ½ tsp each salt AND pepper (2 mL)

Teriyaki Sauce

  • cup dark brown sugar (75 mL)
  • ¼ cup liquid honey (60 mL)
  • 3 tbsp grated fresh ginger (45 mL)
  • 5 cloves garlic, minced
  • cup water (150 mL)
  • ½ cup soy sauce (125 mL)
  • 2 tbsp rice vinegar (30 mL)
  • 1 tsp each Worchestershire sauce AND sesame oil (5 mL)
  • sesame seeds (optional)

Instructions

  • Preheat oven to 275ºF (135ºC).
  • Place ribs bone side up on cutting board. Place finger under membrane on one side of rib and lift to loosen. Pull up slightly and using a paper towel, pull membrane back all across ribs to remove. Discard membrane. Sprinkle ribs with salt and pepper and wrap well with foil. Place on a baking sheet and bake for 3 hours or until cooked through and very tender. Let cool to firm up for the grill.
  • Teriyaki Sauce: Meanwhile, in a saucepan, whisk together sugar, honey, ginger, garlic, water, soy sauce, vinegar, Worcestershire sauce and sesame oil. Bring to a boil, whisking. Reduce heat to medium and simmer gently for about 8 minutes or until reduced slightly. Set aside to cool.
  • Preheat grill to medium heat. Unwrap ribs and brush them lightly with the teriyaki sauce. Place on the grill bone side down and brush the ribs frequently to build the flavour. Turn ribs carefully and continue to brush with the teriyaki sauce for about 40 minutes or until well glazed and almost falling off the bone. Serve the ribs with Asian Salad and any remaining Teriyaki sauce and sprinkle with sesame seeds if desired.

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