Grilled Pork Ribs with Ponzu Sauce is my favorite summer BBQ recipe. The ribs are fall off the bone tender and coated in the most delicious sweet and tangy ponzu sauce.

Grilled Ribs with Ponzu Sauce

Today I have one of my favorite-ever things to share with you: grilled pork ribs.

The recipe is different than any grilled pork ribs recipe I've made. You start by simmering the ribs until they are very tender (think braised or crock pot tender), and then you marinate them, and then finally you grill them. The three steps do take a bit of time, but since 99% of it is hands-off time it really is a very simple recipe.

Did I mention how tender the ribs are? Oh yes, I think we've been there already. You'll have to forgive me, they really had a bit of an effect on me. The fall-off-the-bone meat all smothered in the most delicious sweet and tangy ponzu sauce was almost too much to handle. After dinner, all that was left was a plateful of the cleanest looking bones you've ever seen.

Grilled Ribs with Ponzu Sauce

Grilled Ribs with Ponzu Sauce

Grilled Ribs with Ponzu Sauce

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Grilled Pork Ribs with Ponzu Sauce

Grilled Pork Ribs with Ponzu Sauce

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 1 hour (plus 12 hours marinating time)
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Category: Dinner
  • Cuisine: American

Description

Grilled Pork Ribs with Ponzu Sauce is my favorite summer BBQ recipe. The ribs are fall off the bone tender and coated in the most delicious sweet and tangy ponzu sauce.


Scale

Ingredients

  • 5 lb. pork ribs (I like side ribs but back ribs work, too)
  • 1 tablespoon tapioca starch or cornstarch
  • 1 tablespoon cold water
  • 1 cup coco aminos or soy sauce
  • 1 cup coconut sugar or brown sugar
  • Zest and juice from 1 lemon
  • Zest and juice from 1 orange
  • 1 tablespoon Sriracha
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup roasted cashews, chopped
  • Orange slices, to garnish

Instructions

  1. Place the ribs in a large pot and fill it with water. Bring it to a boil then reduce the heat and simmer for 1 hour.
  2. In a small bowl, mix the tapioca starch and water.
  3. Add the coco aminos, coconut sugar, zest and juice from the lemon and orange, the 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 tapioca and water slurry and whisk until the sauce is thick.
  4. Drain the ribs and place them in a large baking dish. Pour the ponzu sauce over the top, making sure that the ribs are coated well. Cover and place in your fridge for 12 hours to marinate.
  5.  Remove the ribs from your fridge and preheat your BBQ to high. Grill for 6-7 minutes, brushing the sauce on generously.
  6. Serve the grilled pork ribs with the cashews sprinkled over the top, a few orange slices on the side, and any extra sauce over the top.