Sticky Teriyaki Spare Ribs with Ginger Coconut Rice
Sticky Spare Ribs
So the other day I really wanted a set of sticky ribs, like the kind you get from a take out Chinese restaurant. But I don’t know how to do that.. but I know how to make a teriyaki glaze. Well, sort of. I don’t use rice wine, because that requires an extra purchase of something I hardly use. Instead, I use vinegar. Tastes great, according to myself and Babe, my tried and true food tester.
So if you’re interested in the recipe, check it out below!
Sticky Teriyaki Spare Ribs
- 5 Quart Pot or Dutch Oven
- Cutting Board
- 4-5 lbs Pork Spare Ribs
- 3 Cloves Garlic
- 1 inch Ginger
- 3 Green Onions
- Viggo Ginger Coconut Rice
- 1 Tbspn Minced Garlic
- 1 Tbspn Minced Ginger
- 1 Tbspn White Vinegar
- 6 Tbspn Soy Sauce
- 1/8 tspn Cayenne Pepper
- 1 tspn Chinese Five Spice
- 5 Tbspn Water
- 6 Tbspn Brown Sugar
Total Time: 1 Hour 35 Minutes
Servings: 6 Servings.
- In a large pot, add garlic, ginger, bottom halves of green onion and fill with water, leaving about 4 inches from the top. Set water to boil.
- Cut spare ribs into individual pieces. I went further and cut them in half at the joint where the cartilage meets the bone.
- Add spare ribs to boiling water, let it boil for an hour.
- In the meantime, follow instructions to cook Ginger Coconut Rice. You can also replace this with rice of your choosing.
- For the sauce, mix together minced garlic, minced ginger vinegar, soy sauce, cayenne pepper, Chinese five spice, water, and brown sugar. Microwave at 15 second intervals until you get a thicker consistency.
- Pre-heat oven to 350º F, when the ribs have been boiled, place them on a roasting pan, and brush on sticky sauce. Bake for 10-15 minutes.
- Serve ribs over fluffy rice, garnish with green onions and use additional sauce as desired.