Sticky Teriyaki Spare Ribs with Ginger Coconut Rice

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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


Equipment

  • 5 Quart Pot or Dutch Oven
  • Cutting Board
  • Knife

Ingredients

  • 4-5 lbs Pork Spare Ribs
  • 3 Cloves Garlic
  • 1 inch Ginger
  • 3 Green Onions
  • Viggo Ginger Coconut Rice

Sauce

  • 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

Directions

Total Time: 1 Hour 35 Minutes

Servings: 6 Servings.

  1. 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.
  2. Cut spare ribs into individual pieces. I went further and cut them in half at the joint where the cartilage meets the bone.
  3. Add spare ribs to boiling water, let it boil for an hour.
  4. In the meantime, follow instructions to cook Ginger Coconut Rice. You can also replace this with rice of your choosing.
  5. 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.
  6. 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.
  7. Serve ribs over fluffy rice, garnish with green onions and use additional sauce as desired.

GET CREATIVE! I LOOK FORWARD TO SEEING YOUR CREATIONS!

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