Grilled Pork Ribs with Ponzu Sauce
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Fall-off-the-bone ponzu pork ribs, grilled and smothered in a sweet and tangy ponzu sauce, will be your next obsession. Slow-cooking the ribs makes these supremely tender, and if you’ve never cooked with ponzu sauce, you’re in for a finger-licking treat!
When you bring these ponzu pork ribs to a potluck or backyard BBQ, you’ll have everyone asking for the recipe. These are not your standard ribs.
The secret to these ponzu ribs is simmering them in vinegar to tenderize the meat, marinating them in the sauce, and finally grilling them.
Since ponzu sauce takes a few days to make, I lean into the flavor profile instead of actually making the sauce. It has all the sweet, salty, and tangy flavors I love about ponzu sauce, and it only takes a few minutes to whip up.
What to serve with ponzu ribs
No doubt these ponzu ribs will be the centerpiece of your meal, but here are some ideas of what you can serve alongside this dish to put together one incredible table:
- Noodle stir fry with lemon sesame sauce, or opt for the veggie-forward carrot noodle stir fry with bok choy to balance the meat.
- This cauliflower fried rice would be nice with ponzu ribs or a simple garlic butter rice.
- Try this Asian salad with sesame ginger dressing or a creamy kale caesar salad.
Also, try these braised pork ribs and these oven baked ribs! And for another tasty pork recipe, try our baked pork chops!
Ponzu Pork Ribs Recipe
Ingredients
- 5 lb pork ribs
- ¼ cup vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup soy sauce
- 1 cup brown sugar
- Zest and juice from 1 lemon
- Zest and juice from 1 orange
- 1 tablespoon Sriracha
- ½ teaspoon ground cinnamon
- ¼ cup toasted cashews (chopped)
- Orange slices (to garnish)
Instructions
- Place the ribs in a large pot, fill it with water, and add the vinegar. Bring the pot to a boil then reduce the heat and simmer for 30 minutes.5 lb pork ribs, ¼ cup vinegar
- While the ribs are cooking, make the ponzu sauce. In a small bowl, mix the cornstarch and water.1 tablespoon cornstarch, 1 tablespoon cold water
- Add the soy sauce, brown sugar, zest and juice from the lemon and orange, sriracha, and cinnamon to a small pot and bring it to a boil. Boil for 5 minutes or until it has thickened to a syrup. Add the cornstarch and water slurry and whisk until the sauce is thick. Set aside ½ cup of the sauce for serving1 cup soy sauce, 1 cup brown sugar, Zest and juice from 1 lemon, Zest and juice from 1 orange, 1 tablespoon Sriracha, ½ teaspoon ground cinnamon
- Drain the ribs and place them in a large non-metal baking dish. Pour the ponzu sauce over the top, making sure that the ribs are coated well. Cover and place it in your fridge for 1-2 hours to marinate.
- Remove the ribs from your fridge and preheat your BBQ to medium. Grill for 30 minutes, brushing the sauce on generously.
- Serve the grilled pork ribs with the cashews sprinkled over the top, a few orange slices on the side, and the extra sauce over the top.¼ cup toasted cashews, Orange slices
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More rib recipes
For more inspiration, check out all of our pork recipes!
Please tell how much vinegar to add to the pot of water.
¼ cup!